Executive Sous Chef: High-Volume Corporate Dining Lead

Eurest USA; Los Angeles (CA); On-site; USD 90,000 - 95,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Commuter Benefits

Wellness Programs

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Eurest is seeking an Executive Sous Chef to join a fast-paced corporate dining operation, collaborating with the Executive Chef to run daily kitchen operations and mentor a strong back-of-house team. Maintain culinary and safety standards while delivering exceptional guest experiences in a high-volume setting.

You will help plan menus, manage costs, and support the rollout of new culinary programs across dining operations, including Executive Dining.

Qualifications

• Requires BS or AS in Culinary Arts or related field.
• 3–5 years of relevant culinary experience.
• Mastery across a wide variety of kitchen positions and stations.
• Solid understanding of food cost management and quality standards.

Responsibilities

• Support the Executive Chef in sanitation, safety, and merchandising standards.
• Lead back-of-house staff to exceed client expectations.
• Prepare and present high-quality food cost-effectively and on-brand.
• Assist with planning, inventory management, and food prep across dining operations.
• Roll out new culinary programs with marketing and culinary leadership.
• Oversee high-quality a la carte and Executive Dining programs.

Skills

Culinary expertise

Food cost management

Customer service communication

ServSafe HACCP knowledge

Education

B.S. in Culinary Arts or Food Service Management

A.O.S. in Culinary Arts

Job description

Eurest is seeking an Executive Sous Chef to join a fast-paced corporate dining operation, collaborating with the Executive Chef to run daily kitchen operations and mentor a strong back-of-house team. Maintain culinary and safety standards while delivering exceptional guest experiences in a high-volume setting.

You will help plan menus, manage costs, and support the rollout of new culinary programs across dining operations, including Executive Dining.