Senior Sous Chef | Corporate Dining Leader in Taylor, TX

Eurest USA; Taylor (TX); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Job summary

Eurest, in Taylor, TX, is seeking a Sous Chef to lead culinary operations and support the food program’s success. You will assist in planning, ordering, inventory, and food preparation while ensuring compliance with client culture, Health Department regulations, and Eurest standards.

The role requires strong leadership, menu planning, cost control, and training of back-of-house staff. Candidates should have culinary experience and supervisory skills; ServSafe certification is a plus.

Qualifications

• 5 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associate's degree in Culinary Arts is preferred.

Responsibilities

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs in conjunction with the marketing and culinary team.
• Assists with managing cost controls and controlling expenditure.
• Performs other duties as assigned.

Skills

Culinary leadership

Menu planning

Cost control

Food safety

Training & coaching

Sanitation standards

Team supervision

Health Dept regulations

Education

Associate's degree in Culinary Arts

Tools

MS Office including Excel

Job description

Eurest, in Taylor, TX, is seeking a Sous Chef to lead culinary operations and support the food program’s success. You will assist in planning, ordering, inventory, and food preparation while ensuring compliance with client culture, Health Department regulations, and Eurest standards.

The role requires strong leadership, menu planning, cost control, and training of back-of-house staff. Candidates should have culinary experience and supervisory skills; ServSafe certification is a plus.