Executive Sous Chef – Lead Scratch Kitchen & Innovation

Compass Group USA; Commack (NY); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Job summary

Unidine, part of Compass Group USA, is seeking an Executive Sous Chef in Commack, NY to assist the Executive Chef in managing kitchen operations and ensuring safe, sanitary practices. You will lead meal prep, staff supervision, and program rollouts in a fast-paced hospitality setting.

The role emphasizes culinary excellence, cost control, and team leadership while maintaining high standards of quality and guest satisfaction.

Qualifications

• B.S./A.O.S. in Culinary Arts or related field required.
• 3-5 years of relevant culinary experience.
• Mastery of a wide variety of kitchen positions.
• Knowledge of food cost and quality control.
• Excellent interpersonal and communication skills.

Responsibilities

• Supports Executive Chef in overseeing kitchen operations.
• Prepares meals per corporate programs and guidelines.
• Assists in planning, ordering, inventory, and food preparation.
• Monitors cost controls and expenditures for the account.
• Rolls out new culinary programs with marketing and culinary teams.
• Supervises staff ensuring cleanliness and sanitation.

Skills

Culinary experience

Food cost awareness

Computer literacy

Interpersonal skills

Team leadership

Education

B.S./A.O.S. in Culinary Arts

Tools

MS Office (Word, Excel, PowerPoint)

Job description

Unidine, part of Compass Group USA, is seeking an Executive Sous Chef in Commack, NY to assist the Executive Chef in managing kitchen operations and ensuring safe, sanitary practices. You will lead meal prep, staff supervision, and program rollouts in a fast-paced hospitality setting.

The role emphasizes culinary excellence, cost control, and team leadership while maintaining high standards of quality and guest satisfaction.