Lead Sous Chef II - Menu and Kitchen Innovation

Compass Group USA; Berrien Springs (MI); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits

Flexible Spending Accounts

Job summary

Compass Group seeks a Sous Chef II to support the overall success of the food program, oversee culinary functions, and assist in planning, ordering, inventory, and food preparation. You will ensure compliance with client culture, Health Department regulations, and company standards for quality and presentation.

Essential duties include coordinating cooking, menu planning, launching culinary programs, and controlling costs.

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.
• Computer skills and knowledge of MS Office products including Excel.
• Associate’s 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

MS Office / Excel

Education

Associate’s degree in Culinary Arts

Tools

MS Office

Job description

Compass Group seeks a Sous Chef II to support the overall success of the food program, oversee culinary functions, and assist in planning, ordering, inventory, and food preparation. You will ensure compliance with client culture, Health Department regulations, and company standards for quality and presentation.

Essential duties include coordinating cooking, menu planning, launching culinary programs, and controlling costs.