Full-Time Campus Sous Chef: Lead High-Volume Kitchen

Compass Group USA; Washington (District of Columbia); On-site; USD 41,000 - 48,000; Full time

Benefits offered by this job

Training and Development

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits

FSAs

Job summary

Compass Group USA is hiring a Sous Chef (RES DINING) for a full-time position at GWU, Washington, DC. The role requires prior culinary supervisory experience and high-volume food service production, with shifts varying to meet business needs.

Pay ranges from $30.00 to $35.00 per hour, with extensive benefits and opportunities for training. The successful candidate will lead kitchen operations, coordinate cooks and food-service staff, and ensure quality and safety standards are met.

Qualifications

• Prior experience in culinary supervisory or Sous Chef roles.
• Experience in high-volume food service production.

Responsibilities

• Cooks and prepares food following approved recipes and production standards.
• Supervises hourly food service associates, including scheduling and training.
• Stores food in designated areas following sanitation procedures.
• Maintains sanitation of equipment, supplies and utensils.
• Interacts with customers to resolve complaints in a friendly, service-oriented manner.
• Demonstrates understanding of daily menu items and explains them to staff and customers.
• Monitors inventory and deliveries, tracks production and waste.

Skills

Culinary supervision

Sous Chef experience

Leadership

High-volume production

Job description

Compass Group USA is hiring a Sous Chef (RES DINING) for a full-time position at GWU, Washington, DC. The role requires prior culinary supervisory experience and high-volume food service production, with shifts varying to meet business needs.

Pay ranges from $30.00 to $35.00 per hour, with extensive benefits and opportunities for training. The successful candidate will lead kitchen operations, coordinate cooks and food-service staff, and ensure quality and safety standards are met.