Senior Sous Chef – Corporate Dining & Menu Creation

Compass Group USA; Salt Lake City (UT); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Medical

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

Employee Assistance Program

FSAs

Personal Leave

Job summary

Eurest, a leading provider within Compass Group, is seeking a Sous Chef for Salt Lake City, UT to lead culinary operations and ensure quality and presentation. The role covers planning, inventory, cost controls, and staff training, with a focus on safety and client satisfaction.

Salary listed is $55,000–$60,000 annually with a comprehensive benefits package. Qualified candidates have 5+ years of related culinary experience, including 1 year in a supervisory capacity, and familiarity with health

Qualifications

• 5 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, or health care food service.
• Knowledge of food quality, safety, sanitation, and cost controls.

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

Supervisory

Cost controls

MS Office / Excel

Communication

Education

Associates in Culinary Arts

Tools

MS Office (Excel)

Job description

Eurest, a leading provider within Compass Group, is seeking a Sous Chef for Salt Lake City, UT to lead culinary operations and ensure quality and presentation. The role covers planning, inventory, cost controls, and staff training, with a focus on safety and client satisfaction.

Salary listed is $55,000–$60,000 annually with a comprehensive benefits package. Qualified candidates have 5+ years of related culinary experience, including 1 year in a supervisory capacity, and familiarity with health