Senior Sous Chef - High-Volume Catering & Menu Innovation

Compass-Group; Fremont (CA); On-site; USD 76,000 - 77,000; Full time

Job summary

CulinArt Group is seeking a Senior Sous Chef to support the Culinary Department for a facility. You will supervise, assist in preparation and cooking, develop daily menu items, and help with ordering. This is an energetic, entrepreneurial culinary opportunity at a diverse, multi-client organization.

You will work with the Executive Chef on menus, cost controls, and rolling out culinary programs, including catering events and program development across sites.

Qualifications

• A.O.S. Degree in Culinary Arts or culinary certificate and required experience.
• Progressive culinary/kitchen management experience.
• Catering experience a plus.
• High volume, complex foodservice operations experience is highly desirable.
• Institutional and batch cooking experiences helpful.
• Comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, and cost controls.
• 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 patient satisfaction programs/activities.
• ServSafe certified - highly desirable.

Responsibilities

• Assists theExecutive Chef with managing cost controls and control expenditures for the account.
• Assists theExecutive 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

Menu planning

Cost control

Sanitation

Education

A.O.S. Degree in Culinary Arts or culinary certificate

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

CulinArt Group is seeking a Senior Sous Chef to support the Culinary Department for a facility. You will supervise, assist in preparation and cooking, develop daily menu items, and help with ordering. This is an energetic, entrepreneurial culinary opportunity at a diverse, multi-client organization.

You will work with the Executive Chef on menus, cost controls, and rolling out culinary programs, including catering events and program development across sites.