On-Call Chef: Menu & Training Lead (Flexible Schedule)

Compass Group USA; Village of Rye Brook (NY); On-site; USD 41,000 - 76,000; Part time

Benefits offered by this job

Internal Employee Referral Bonus

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits

Job summary

Compass Group USA is seeking an on-call Chef in Rye Brook, NY. This role directs kitchen operations, coordinates food production and service, and supports cooks and hourly staff on an on-call basis. Flexible schedule; hours may vary and details provided during interview.

Requirements include back-of-house ordering experience, training background, and knowledge of menu management systems. The company offers comprehensive benefits and opportunities within a large foodservice organization.

Qualifications

• Back-of-house ordering experience required.
• Training experience required.
• Menu management systems knowledge required.

Responsibilities

• Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food; ensures sanitation and customer service standards.
• Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling and reviews.
• Efficiently prepares high-quality food items according to recipes to meet schedules.
• Ensures proper presentation, food quality, portion control and serving temperatures.
• Tracks food use, waste and consumption to requisition or purchase products.
• Receives and inspects products to ensure quantity and quality.
• Maintains sanitation of equipment and workstation; ensures compliance with sanitation and safety standards.
• Helps select and develop recipes and menus.
• Performs other duties as assigned.

Skills

Back of house ordering

Training experience

Menu management systems knowledge

Job description

Compass Group USA is seeking an on-call Chef in Rye Brook, NY. This role directs kitchen operations, coordinates food production and service, and supports cooks and hourly staff on an on-call basis. Flexible schedule; hours may vary and details provided during interview.

Requirements include back-of-house ordering experience, training background, and knowledge of menu management systems. The company offers comprehensive benefits and opportunities within a large foodservice organization.