Executive Sous Chef — Lead Creative Scratch Kitchen

Compass Group USA; Evanston (IL); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Shopping Program

Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Job summary

Unidine, part of Compass Group USA, is seeking an Executive Sous Chef in Evanston, IL to support the Executive Chef in daily kitchen operations while maintaining safety and sanitation standards. Lead back-of-house teams, ensure quality meals, and help implement culinary programs.

The role emphasizes training, cost awareness, and hands-on leadership across kitchen stations to deliver memorable guest experiences.

Qualifications

• B.S. Degree in Culinary Arts or A.O.S. Degree in Culinary Arts with additional specialized training.
• 3–5 years of relevant culinary experience.
• Mastery of a wide variety of kitchen positions and stations.
• Knowledge of food cost and how it pertains to a kitchen, product and quality identification.
• ServSafe and HACCP certification preferred.

Responsibilities

• Assist Executive Chef to assure compliance with sanitation, ServSafe, safety, production, and merchandising requirements.
• Motivate, train, develop and direct back-of-house staff to meet operational objectives.
• Ensure high quality dishes are prepared and presented cost-effectively.
• Assist in planning, ordering, inventory, and food preparation.
• Support cost controls and expenditures for the account.
• Roll out new culinary programs with marketing and culinary teams.

Skills

Culinary Experience

ServSafe

HACCP

Food Cost

Team Leadership

Education

B.S. in Culinary Arts

A.O.S. in Culinary Arts

Job description

Unidine, part of Compass Group USA, is seeking an Executive Sous Chef in Evanston, IL to support the Executive Chef in daily kitchen operations while maintaining safety and sanitation standards. Lead back-of-house teams, ensure quality meals, and help implement culinary programs.

The role emphasizes training, cost awareness, and hands-on leadership across kitchen stations to deliver memorable guest experiences.