Executive Sous Chef - Lead Culinary, Menu & Ops

Compass Group USA; Framingham (MA); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Eurest, part of Compass Group USA, is seeking an Executive Sous Chef in Framingham, MA. You will support the Executive Chef, oversee kitchen operations, and ensure safe, sanitary preparation of meals aligned with corporate programs and guidelines.

Lead back-of-house teams, maintain quality and cost controls, and help implement new culinary programs in collaboration with marketing and culinary teams. This role requires strong culinary expertise and leadership in a fast-paced environment.

Qualifications

• 3–5 years of relevant culinary experience.
• Mastery of a wide variety of kitchen positions and stations.
• Strong interpersonal, customer service, and written/verbal communication.
• Applied food service sanitation certification and/or HACCP experience.

Responsibilities

• Assist Executive Chef to ensure sanitation, safety, production, and merchandising standards.
• Motivate, train, and direct back-of-house staff to meet operational objectives.
• Prepare and present high-quality food items cost-effectively.
• Participate 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 leadership

Staff development

Excellent communication

Agility under pressure

Food cost awareness

Education

B.S. Culinary Arts / related field or A.O.S.

Tools

ServSafe/Sanitation certs

HACCP certification

Job description

Eurest, part of Compass Group USA, is seeking an Executive Sous Chef in Framingham, MA. You will support the Executive Chef, oversee kitchen operations, and ensure safe, sanitary preparation of meals aligned with corporate programs and guidelines.

Lead back-of-house teams, maintain quality and cost controls, and help implement new culinary programs in collaboration with marketing and culinary teams. This role requires strong culinary expertise and leadership in a fast-paced environment.