Senior Sous Chef – Corporate Dining Leader

Eurest USA; Houston (TX); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Commuter Benefits

Employee Assistance Program

Job summary

Eurest, a member of Compass Group USA, is seeking a Sous Chef in Houston, TX to lead culinary operations in a corporate dining environment. The role involves assisting with planning, ordering, inventory, and food preparation while ensuring quality, freshness, and presentation in line with client culture and health regulations.

The position requires strong supervisory and training abilities, with 5 years of culinary experience including 1 year in management; ServSafe or health certification

Qualifications

• 5 years culinary experience with 1 year in management
• Experience in restaurants, corporate dining, hospitality, or related food service operations
• Knowledge of trends in food quality, sanitation, and production
• Ability to set up and distribute production sheets
• Supervisory and coaching skills
• ServSafe or Dept. of Health certification preferred
• MS Office proficiency including Excel
• Associate’s degree in Culinary Arts preferred

Responsibilities

• Assist with planning, ordering, inventory, and food preparation
• Coordinate and participate in cooking of various food items
• Roll out culinary programs with marketing and culinary teams
• Assist with cost controls and expenditure management
• Perform other duties as assigned

Skills

Leadership

Food safety

Menu planning

Cost controls

Production sheets

Staff training

MS Office (Excel)

Education

Associate’s degree in Culinary Arts

Tools

Excel

Job description

Eurest, a member of Compass Group USA, is seeking a Sous Chef in Houston, TX to lead culinary operations in a corporate dining environment. The role involves assisting with planning, ordering, inventory, and food preparation while ensuring quality, freshness, and presentation in line with client culture and health regulations.

The position requires strong supervisory and training abilities, with 5 years of culinary experience including 1 year in management; ServSafe or health certification