Executive Sous Chef: Lead Culinary Excellence & Team

Compass Group USA; San Francisco (CA); On-site; USD 85,000 - 105,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Compass Group USA is seeking a dedicated culinary professional to support the Executive Chef in overseeing kitchen operations while maintaining a safe, sanitary environment for staff. You will assist in preparing meals and directing preparation under corporate programs.

With 3–5 years of culinary experience and a solid foundation in cost controls, you will help train back-of-house teams and rollout new culinary programs in collaboration with marketing and culinary teams.

Qualifications

• Degree in Culinary Arts or related field required.
• 3–5 years of relevant culinary experience.
• ServSafe, HACCP knowledge and sanitation certification.
• Strong cost controls and menu planning skills.
• Excellent communication and leadership abilities.

Responsibilities

• Assist Executive Chef to ensure sanitation, safety, production standards.
• Motivate and supervise back-of-house staff.
• Ensure high-quality, cost-effective food preparation.
• Assist in planning, ordering, inventory, and prep.
• Support cost controls and expenditures for the account.
• Roll out new culinary programs with marketing/culinary teams.
• Perform other duties as assigned.

Skills

Culinary skills

Staff training

Operations oversight

Sanitation knowledge

Education

B.S. or A.O.S. in Culinary Arts

ServSafe certification preferred

Job description

Compass Group USA is seeking a dedicated culinary professional to support the Executive Chef in overseeing kitchen operations while maintaining a safe, sanitary environment for staff. You will assist in preparing meals and directing preparation under corporate programs.

With 3–5 years of culinary experience and a solid foundation in cost controls, you will help train back-of-house teams and rollout new culinary programs in collaboration with marketing and culinary teams.