Executive Sous Chef — Lead Culinary Ops in Corporate Dining

Compass Group USA; Boston (MA); Vor Ort; USD 90.000 - 120.000; Vollzeit

Benefits dieser Stelle

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Zusammenfassung

Eurest, part of Compass Group USA, seeks an Executive Sous Chef at the Medford, MA site to backstop the Executive Chef. You will help manage kitchen operations, ensure safety and sanitation, and guide meal preparation aligned with corporate programs.

Ideal candidates have culinary degrees, 3–5 years of experience, and strong cost-control, computer, and interpersonal skills, enabling leadership of back-of-house teams in a fast-paced environment.

Qualifikationen

• B.S. Degree in Culinary Arts or A.O.S. Degree with related training.
• 3-5 years of relevant culinary experience.
• Mastery of a wide variety of kitchen positions and stations.
• Ability to think on their feet and create/serve on the fly.
• Knowledge of food cost and its relation to kitchen operations.
• Experience with computers including Word, Excel, PowerPoint, Outlook.
• Excellent interpersonal and written/oral communication skills.

Aufgaben

• Supports Executive Chef in overseeing kitchen operations.
• Prepares or directs preparation of meals per corporate programs.
• Assist in planning, ordering, inventory, and food preparation.
• Support cost controls and expenditures for the account.
• Roll out culinary programs with marketing and culinary teams.
• Supervise staff to ensure cleanliness and sanitation.

Kenntnisse

Culinary skills

Food cost

MS Office

Interpersonal skills

Communication

Adaptability

Ausbildung

B.S./Culinary Arts

A.O.S. in Culinary Arts

Tools

Microsoft Office Suite

Jobbeschreibung

Eurest, part of Compass Group USA, seeks an Executive Sous Chef at the Medford, MA site to backstop the Executive Chef. You will help manage kitchen operations, ensure safety and sanitation, and guide meal preparation aligned with corporate programs.

Ideal candidates have culinary degrees, 3–5 years of experience, and strong cost-control, computer, and interpersonal skills, enabling leadership of back-of-house teams in a fast-paced environment.