Senior Sous Chef: Corporate Dining, Menu & Team Leadership

Compass Group USA; Charlotte (NC); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Compass Group USA's Eurest division invites experienced culinarians to join as Sous Chef in Charlotte, NC. You will oversee culinary functions, assist in planning, ordering, inventory and food preparation, ensuring adherence to client culture, Health Department rules, and Eurest quality standards.

You will train and direct back-of-house staff to deliver high-quality meals. Essential duties include coordinating prep, menu planning, rolling out culinary programs with marketing and culinary teams,

Qualifications

• 5 years of related culinary experience including 1 year in lead/supervisory role.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food trends with 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.

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.

Skills

Culinary leadership

Menu planning

Cost controls

Team training

MS Office

Education

Associate's degree in Culinary Arts

Tools

Excel

MS Office

Job description

Compass Group USA's Eurest division invites experienced culinarians to join as Sous Chef in Charlotte, NC. You will oversee culinary functions, assist in planning, ordering, inventory and food preparation, ensuring adherence to client culture, Health Department rules, and Eurest quality standards.

You will train and direct back-of-house staff to deliver high-quality meals. Essential duties include coordinating prep, menu planning, rolling out culinary programs with marketing and culinary teams,