Executive Sous Chef: Lead High-Volume Corporate Dining

Compass Group USA; Los Angeles (CA); On-site; USD 90,000 - 95,000; Full time

Job summary

Eurest, a leader in corporate dining, seeks an Executive Sous Chef to join a fast-paced operation. You will partner with the Executive Chef to run daily kitchen activities, mentor the back-of-house team, and uphold culinary and safety standards to deliver guest-focused dining experiences.

You will oversee planning, budgeting, and program rollouts while maintaining quality, cost controls, and brand integrity across multiple dining sites.

Qualifications

• B.S. in Culinary Arts or A.O.S. with specialized training.
• 3-5 years of relevant culinary experience.
• Mastery across a wide variety of kitchen positions and stations.
• Strong food cost management and quality standards knowledge.
• Excellent interpersonal, customer service, and communication skills.

Responsibilities

• Support the Executive Chef in sanitation, ServSafe, safety, production, and merchandising standards.
• Motivate, train, develop, and lead back-of-house staff to exceed expectations.
• Creatively prepare and present high-quality food in a cost-effective, on-brand way.
• Assist with planning, ordering, inventory management, and food prep across dining operations.
• Support cost controls and help manage expenditures for the account.
• Roll out new culinary programs with marketing and culinary leadership.
• Take on additional responsibilities as the operation calls for it.

Skills

Culinary leadership

High-volume cooking

Food cost management

Team mentoring

Communication skills

Sanitation knowledge

ServSafe/HACCP certified

Education

B.S. in Culinary Arts / Food Service Management

A.O.S. in Culinary Arts

Job description

Eurest, a leader in corporate dining, seeks an Executive Sous Chef to join a fast-paced operation. You will partner with the Executive Chef to run daily kitchen activities, mentor the back-of-house team, and uphold culinary and safety standards to deliver guest-focused dining experiences.

You will oversee planning, budgeting, and program rollouts while maintaining quality, cost controls, and brand integrity across multiple dining sites.