Lead Sous Chef — Culinary Leader & Menu Innovator

Compass Group USA; Boise (ID); On-site; USD 55,000 - 80,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Eurest, part of Compass Group USA, is seeking a Sous Chef to support the overall food program and culinary operations at client sites in Boise. You will assist in planning, ordering, inventory, and food preparation while ensuring adherence to client culture, health regulations, and Eurest standards.

The role prioritizes training, development, and directing back-of-house associates to meet customer expectations and drive food quality and presentation across multiple dining environments.

Qualifications

• 5 years of related culinary experience including 1 year at the supervisory or lead level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Associates degree in Culinary Arts is preferred.

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

Culinary experience

Supervisory experience

Menu planning

Food cost controls

Production sheets

Food safety knowledge

Team training

Education

Associate’s degree in Culinary Arts

Tools

MS Office

Excel

Job description

Eurest, part of Compass Group USA, is seeking a Sous Chef to support the overall food program and culinary operations at client sites in Boise. You will assist in planning, ordering, inventory, and food preparation while ensuring adherence to client culture, health regulations, and Eurest standards.

The role prioritizes training, development, and directing back-of-house associates to meet customer expectations and drive food quality and presentation across multiple dining environments.