Senior Sous Chef & Culinary Team Leader

Compass Group USA; Pittsburgh (Allegheny County); Sur place; USD 42 000 - 66 000; Plein temps

Avantages offerts par ce poste

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

Flexible Spending Accounts (FSAs)

Personal Leave

Résumé du poste

Culinaire, a Compass Group USA affiliate, is seeking a Sous Chef to support the successful operation of our culinary program. You will assist in planning, ordering, inventory, and preparation while upholding client culture, health regulations, and our standards for quality and presentation.

You will mentor back-of-house staff, coordinate production, and help manage costs to deliver delicious food and warm service across diverse venues.

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.

Responsabilités

• 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.

Connaissances

Culinary experience

Leadership

Menu planning

Cost controls

Food safety

Formation

Associate's degree in Culinary Arts

Outils

Excel

MS Office

Description du poste

Culinaire, a Compass Group USA affiliate, is seeking a Sous Chef to support the successful operation of our culinary program. You will assist in planning, ordering, inventory, and preparation while upholding client culture, health regulations, and our standards for quality and presentation.

You will mentor back-of-house staff, coordinate production, and help manage costs to deliver delicious food and warm service across diverse venues.