Lead Sous Chef — Corporate Cafes & Menu Innovation

Compass Group USA; Fort Worth (TX); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Medical

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

Employee Assistance Program

FSA (Flexible Spending Accounts)

Personal Leave

Job summary

Eurest is seeking a Sous Chef to support the overall success of our food program in corporate dining environments. You will oversee culinary functions and ensure quality, freshness and presentation in line with client culture and health regulations.

The role involves planning, ordering, inventory, and food preparation, plus training back-of-house staff and rolling out new culinary programs with marketing and culinary teams. Strong leadership and sanitation knowledge are essential.

Qualifications

• 5 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food trends with a focus on quality, production, sanitation, safety, and presentation.
• Ability to set up and distribute production sheets.

Responsibilities

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs in conjunction with the marketing and culinary team.
• Assists with managing cost controls and controlling expenditure.
• Performs other duties as assigned.

Skills

Leadership

Training

Coaching

Management

Education

Associate’s degree in Culinary Arts

Tools

Excel

MS Office

Job description

Eurest is seeking a Sous Chef to support the overall success of our food program in corporate dining environments. You will oversee culinary functions and ensure quality, freshness and presentation in line with client culture and health regulations.

The role involves planning, ordering, inventory, and food preparation, plus training back-of-house staff and rolling out new culinary programs with marketing and culinary teams. Strong leadership and sanitation knowledge are essential.