Lead Sous Chef: Menu Vision & Kitchen Leadership

Compass Group USA; New York (NY); On-site; USD 65,000 - 70,000; 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

Employee Assistance Program

FSAs

Commuter Benefits

Job summary

Compass Group USA is seeking a Sous Chef II in New York to support the overall success of the food program and lead culinary operations. You will assist in planning, ordering, inventory and food preparation while upholding health, safety and quality standards.

The role involves guiding back-of-house staff, ensuring menu execution, and driving cost controls in a fast-paced environment, aligned with client culture and company expectations.

Qualifications

• 5 years of related culinary experience including 1 year at supervisory or lead level.
• Experience in restaurants, hotels, corporate dining, education, military or health care food service.
• Knowledge of food trends, cost controls, sanitation and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership and coaching skills.
• ServSafe or Health Dept certification preferred.
• Proficient in MS Excel and other MS Office tools.
• Associate degree in Culinary Arts preferred.

Responsibilities

• Assist with coordinating and cooking of various food items.
• Assist with planning and creating menus.
• Roll out new culinary programs with marketing and culinary teams.
• Assist with cost controls and expenditure management.
• Perform other duties as assigned.

Skills

Culinary experience

Supervisory experience

Leadership

Menu planning

Cost controls

MS Office / Excel

Education

Culinary Arts - Associate degree

Tools

MS Office (Excel)

Job description

Compass Group USA is seeking a Sous Chef II in New York to support the overall success of the food program and lead culinary operations. You will assist in planning, ordering, inventory and food preparation while upholding health, safety and quality standards.

The role involves guiding back-of-house staff, ensuring menu execution, and driving cost controls in a fast-paced environment, aligned with client culture and company expectations.