Senior Sous Chef - Corporate Dining and Menu Innovation

Eurest USA; Boise (ID); Hybrid; USD 55,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

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

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Eurest is seeking a Sous Chef in Boise, ID to support the overall success of the food program and oversee culinary operations. You will assist in planning, ordering, inventory and food preparation, while ensuring quality, freshness, and presentation to meet client requirements.

You will motivate and train back-of-house staff, develop teams, and help deliver excellent service in corporate dining settings. Health and safety standards apply.

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 trends with emphasis on quality, sanitation, safety and cost controls.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management and coaching skills.
• MS Office/Excel proficiency; associates degree preferred.

Responsibilities

• Assist in coordinating and preparing various food items.
• Assist with planning and creating menus.
• Roll out new culinary programs with marketing and culinary teams.
• Assist with managing cost controls and expenditures.
• Perform other duties as assigned.

Skills

Culinary experience

Supervisory / lead experience

Menu planning

Cost controls

Leadership / training

MS Excel

Food safety / sanitation

Production sheets

Education

Associate’s degree in Culinary Arts

Tools

MS Office

Excel

Job description

Eurest is seeking a Sous Chef in Boise, ID to support the overall success of the food program and oversee culinary operations. You will assist in planning, ordering, inventory and food preparation, while ensuring quality, freshness, and presentation to meet client requirements.

You will motivate and train back-of-house staff, develop teams, and help deliver excellent service in corporate dining settings. Health and safety standards apply.