Senior Sous Chef – Corporate Dining Leader

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

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Eurest USA in Boise, ID is seeking a Sous Chef II to lead culinary operations in our corporate dining program. You will assist with planning, ordering, inventory, and food preparation to meet client standards.

The role emphasizes supervising back-of-house staff, ensuring food quality and safety, and collaborating with marketing and culinary teams to roll out new programs. A strong background in hospitality dining and cost controls is essential.

Qualifications

• Minimum 5 years of culinary experience, including 1 year in a lead role.
• Experience in corporate dining, hotels, or related food service operations.
• Knowledge of food safety, sanitation, and cost controls.
• Ability to plan menus and guide production sheets.
• Strong supervisory and coaching skills.
• ServSafe or health certification is preferred.
• Proficiency with MS Office (Excel).
• Associate degree in Culinary Arts preferred.

Responsibilities

• Assist with planning and cooking of diverse menu items.
• Help plan menus and roll out culinary programs.
• Assist with cost controls and budget expenditure.
• Lead and train back-of-house staff.
• Ensure compliance with Health Department regulations.

Skills

5 years of culinary experience

Supervisory / lead experience

Knowledge of health regulations

Excel

MS Office

Education

Associate’s degree in Culinary Arts

ServSafe or health certification preferred

Tools

Excel

MS Office

Job description

Eurest USA in Boise, ID is seeking a Sous Chef II to lead culinary operations in our corporate dining program. You will assist with planning, ordering, inventory, and food preparation to meet client standards.

The role emphasizes supervising back-of-house staff, ensuring food quality and safety, and collaborating with marketing and culinary teams to roll out new programs. A strong background in hospitality dining and cost controls is essential.