Executive Sous Chef - Creative Kitchen Leadership

Compass Group USA

Maplewood (NJ)

On-site

USD 55,000 - 75,000

Full time

2 days ago
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Benefits offered by this job

Medical
Vision
Life Insurance
Disability Insurance
Retirement Plan
Flexible Time Off
Holiday Time Off
Personal Leave
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet Insurance
Employee Assistance Program
FSAs

Job summary

Morrison Living, a member of Compass Group USA, seeks a kitchen professional to support the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines.

The role emphasizes cost controls, program rollout with culinary teams, staff supervision, training, and developing back‑of‑house personnel to deliver high‑quality meals across the

Qualifications

  • BS in Culinary Arts or related field or AOS in Culinary Arts.
  • 3-5 years of relevant culinary experience.
  • Mastery of a wide variety of kitchen positions and stations.
  • Proficient with Microsoft Office tools and basic technology.
  • Excellent communication and guest service skills.

Responsibilities

  • Supports Executive Chef in overseeing kitchen operations.
  • Ensure safety and sanitary standards are met by staff.
  • Assist in planning, ordering, inventory, and food preparation.
  • Roll out culinary programs with marketing and culinary teams.
  • Supervise back of house staff and develop talent.

Skills

Interpersonal skills
Customer service
Communication skills
Quick thinking
Adaptability

Education

BS in Culinary Arts or related
AOS in Culinary Arts

Tools

Microsoft Word
Excel
PowerPoint
Outlook
Internet

Job description

Morrison Living, a member of Compass Group USA, seeks a kitchen professional to support the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines.

The role emphasizes cost controls, program rollout with culinary teams, staff supervision, training, and developing back‑of‑house personnel to deliver high‑quality meals across the

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