Executive Sous Chef — Culinary Innovator

Compass Group, North America; Pasadena (CA); Presencial; USD 83.000 - 85.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical insurance

Dental insurance

Vision insurance

Retirement plan

Paid time off

Holiday time off

Descripción de la vacante

Epicurean Group is seeking an Executive Sous Chef to oversee kitchen operations and maintain a safe, sanitary work environment. You will direct meal preparation in alignment with corporate programs and guidelines.

Responsibilities include supervising back-of-house staff, ensuring high-quality, cost-effective dishes, and supporting culinary program rollouts with cross-functional teams. A strong background in culinary arts and ServSafe/HACCP is required.

Formación

• 3–5 years of relevant culinary experience.
• Excellent interpersonal, customer service, and oral/written communication skills.
• Applied food service sanitation certification, SERVSAFE, and/or HACCP.
• Bachelor or equivalent in Culinary Arts.
• Mastery of kitchen positions and stations.

Responsabilidades

• Assist Executive Chef to ensure sanitation, safety, production, and merchandising requirements.
• Motivate, train, and direct back-of-house staff to meet operational objectives.
• Ensure high quality food items are creatively prepared and presented cost-effectively.
• Assist in planning, ordering, inventory, and food preparation.
• Support cost controls and expenditure management for the account.
• Roll out new culinary programs with marketing and culinary teams.
• Perform other duties as assigned.

Conocimientos

Culinary experience

Interpersonal skills

Communication skills

Food cost awareness

ServSafe/HACCP knowledge

Leadership/team motivation

Educación

B.S./A.O.S. Culinary Arts degrees

Culinary training post-degree

Descripción del empleo

Epicurean Group is seeking an Executive Sous Chef to oversee kitchen operations and maintain a safe, sanitary work environment. You will direct meal preparation in alignment with corporate programs and guidelines.

Responsibilities include supervising back-of-house staff, ensuring high-quality, cost-effective dishes, and supporting culinary program rollouts with cross-functional teams. A strong background in culinary arts and ServSafe/HACCP is required.