Executive Sous Chef - Lead High-Volume Corporate Kitchen

Eurest USA; Camden (NJ); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Medical

Dental

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

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Eurest USA in Camden, NJ is seeking an Executive Sous Chef to support the Executive Chef in overseeing kitchen operations, ensuring safety and sanitation, and directing meal preparation in line with corporate programs.

The role requires 3-5 years of culinary experience, a culinary degree, strong cost-control knowledge, and proficiency with Microsoft Office. You will contribute to program rollouts with marketing and culinary teams and manage staff and guest experience.

Qualifications

• 3-5 years of relevant culinary experience.
• Knowledge of food cost and how it pertains to a kitchen, product and quality identification.
• Experience with high-volume, complex foodservice operations.

Responsibilities

• Coordinate kitchen staff in food preparation activities.
• Ensure high-quality dishes are prepared and presented cost-effectively.
• 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 maintain cleanliness and sanitation.
• Perform other duties as assigned.

Skills

Interpersonal skills

Customer service

Microsoft Office

Excel

PowerPoint

Oral & written communication

High-volume foodservice

Education

BS in Culinary Arts or related field

AS in Culinary Arts with specialized training

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Eurest USA in Camden, NJ is seeking an Executive Sous Chef to support the Executive Chef in overseeing kitchen operations, ensuring safety and sanitation, and directing meal preparation in line with corporate programs.

The role requires 3-5 years of culinary experience, a culinary degree, strong cost-control knowledge, and proficiency with Microsoft Office. You will contribute to program rollouts with marketing and culinary teams and manage staff and guest experience.