Senior Sous Chef: High-Volume Catering & Menu Innovation

Compass Group USA; Denver (CO); On-site; USD 80,000 - 99,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Commuter Benefits

FSAs

Job summary

Culinaire at the Denver Art Museum seeks a Senior Sous Chef to lead the culinary team and oversee daily operations in a high-volume facility.

You will assist the Executive Chef in menu development, cost controls, and catering events, while mentoring hourly staff and ensuring quality, sanitation, and presentation standards are met. You will also collaborate on rollouts of new culinary programs with the marketing and culinary teams; relocation consideration may be offered for the right candidate.

Qualifications

• A.S. or equivalent experience.
• Some progressive culinary/kitchen management experience, depending upon formal degree or training.
• Catering experience a plus.
• High volume, complex foodservice operations experience - highly desirable.
• Institutional and batch cooking experiences helpful.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
• Must be willing to participate in client satisfaction programs/activities.
• ServSafe certified - highly desirable.

Responsibilities

• Assists the Executive Chef with managing cost controls and control expenditures for the account.
• Assists the Executive Chef with planning and creating menus.
• Produces and execute catering events.
• Rolls out new culinary programs in conjunction with Company marketing and culinary team.

Skills

Leadership

Catering experience

High-volume operations

Sanitation and cost controls

Education

A.S. or equivalent experience

Tools

Microsoft Office Suite

Job description

Culinaire at the Denver Art Museum seeks a Senior Sous Chef to lead the culinary team and oversee daily operations in a high-volume facility.

You will assist the Executive Chef in menu development, cost controls, and catering events, while mentoring hourly staff and ensuring quality, sanitation, and presentation standards are met. You will also collaborate on rollouts of new culinary programs with the marketing and culinary teams; relocation consideration may be offered for the right candidate.