Executive Sous Chef - Military Dining Lead

Compass Group USA; Fort Cavazos (TX); On-site; USD 70,000 - 82,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Compass Group USA is seeking an Executive Sous Chef for the Fort Hood, TX dining program. This role leads kitchen operations, ensures high-quality menu items, and partners with culinary and marketing teams to roll out new programs.

Requirements include a culinary degree, 3–5 years of experience, and strong communication skills. The position focuses on cost controls, high-volume service, and excellence in guest experience for military dining.

Qualifications

• Bachelor's or AO.S. in Culinary Arts/related field or equivalent training.
• 3–5 years of culinary experience required.
• Excellent interpersonal and written/oral communication skills.
• Knowledge of food cost and kitchen profitability.
• Proficiency with Microsoft Office (Word, Excel, PowerPoint), Outlook and Internet.

Responsibilities

• Coordinate kitchen personnel activities for food service.
• Ensure high-quality, cost-effective food items and presentation.
• Assist in planning, ordering, inventory and food preparation.
• Support cost controls and expenditures for the account.
• Roll out new culinary programs with marketing and culinary teams.
• Supervise staff to ensure cleanliness, organization and sanitation.
• Perform other duties as assigned.

Skills

Culinary experience

Food cost knowledge

Microsoft Office

High volume ops

Batch cooking experience

Education

Culinary degree

Job description

Compass Group USA is seeking an Executive Sous Chef for the Fort Hood, TX dining program. This role leads kitchen operations, ensures high-quality menu items, and partners with culinary and marketing teams to roll out new programs.

Requirements include a culinary degree, 3–5 years of experience, and strong communication skills. The position focuses on cost controls, high-volume service, and excellence in guest experience for military dining.