Executive Sous Chef: Lead Culinary Ops & Innovation

Compass Group USA; New York (NY); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Eurest, a leader in business and industry dining, is seeking a dedicated professional to support the Executive Chef in overseeing kitchen operations, ensuring safety and sanitation, and directing meal preparation per corporate programs. You will help manage food preparation, inventory, and cost controls across the account. Qualifications include a B.S.

or A.O.S. in Culinary Arts or related field, 3-5 years of culinary experience, and proficiency with Microsoft Office.

Qualifications

• B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; 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
• Ability to think on their feet, as well as create, produce, and serve on the fly
• Knowledge of food cost and how it pertains to a kitchen, product and quality identification
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Excellent interpersonal, customer service, and oral/written communication skills

Responsibilities

• Ensures that high quality food items are creatively prepared and presented in a cost effective manner
• Assists in all phases of planning, ordering, inventory, and food preparation
• Supports the management of cost controls and control expenditures for the account
• Rolls out new culinary programs in conjunction with the marketing and culinary teams
• Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen
• Motivates, trains, develops, and directs the back of house employees preparing and cooking foods to accomplish the objectives of the operation
• Performs other duties as assigned

Skills

Interpersonal skills

Customer service

Communication

Computer skills

Food cost awareness

Adaptability

Team leadership

Education

B.S. or A.O.S. in Culinary Arts / Food Services Management

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Outlook

Internet

Job description

Eurest, a leader in business and industry dining, is seeking a dedicated professional to support the Executive Chef in overseeing kitchen operations, ensuring safety and sanitation, and directing meal preparation per corporate programs. You will help manage food preparation, inventory, and cost controls across the account. Qualifications include a B.S.

or A.O.S. in Culinary Arts or related field, 3-5 years of culinary experience, and proficiency with Microsoft Office.