Executive Sous Chef: Lead Dynamic Kitchen Operations

Compass Group USA; Baton Rouge (LA); On-site; USD 65,000 - 75,000; Full time

Job summary

Compass Group USA (Eurest) in Baton Rouge, LA is seeking an Executive Sous Chef to support the Executive Chef and oversee kitchen operations while maintaining a safe, sanitary work environment. You will prepare or direct the preparation of meals following corporate programs and guidelines.

The role involves coordinating kitchen activities, ensuring quality and cost-effective meal preparation, and rolling out culinary programs with marketing and culinary teams.

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.

Responsibilities

• Coordinates activities of kitchen personnel engaged in preparation of food service
• 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
• Performs other duties as assigned

Education

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

Job description

Compass Group USA (Eurest) in Baton Rouge, LA is seeking an Executive Sous Chef to support the Executive Chef and oversee kitchen operations while maintaining a safe, sanitary work environment. You will prepare or direct the preparation of meals following corporate programs and guidelines.

The role involves coordinating kitchen activities, ensuring quality and cost-effective meal preparation, and rolling out culinary programs with marketing and culinary teams.