Senior Sous Chef: High-Volume Catering & Menu Innovation

Compass Group, North America; Northfield (MN); On-site; USD 51,000 - 69,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Employee Assistance Program

FSAs

Job summary

Compass Corporate is seeking a Sous Chef to lead the Culinary Department in a facility, assisting in supervision, preparation and cooking, and helping develop menu items and garnishes. You may supervise hourly staff and collaborate with the Executive Chef on ordering and new culinary programs.

The ideal candidate has A.S. or equivalent experience with high-volume, complex foodservice operations, strong food cost controls, and solid computer skills including Word, Excel and PowerPoint.

Qualifications

• A.S. or equivalent experience.
• Progressive culinary/kitchen management experience.
• Catering experience is a plus.
• High-volume, complex foodservice operations experience desirable.
• Institutional and batch cooking experience helpful.
• Knowledge of food, catering trends, and cost controls.
• Computer skills: Word, Excel, PowerPoint, Outlook, Internet.

Responsibilities

• Assist Executive Chef with cost controls and expenditures.
• Assist with planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary teams.

Skills

Culinary management

Catering

High volume operations

Food cost controls

Menu development

Sanitation

Computer literacy

Education

A.S. or equivalent

Tools

Microsoft Office

Job description

Compass Corporate is seeking a Sous Chef to lead the Culinary Department in a facility, assisting in supervision, preparation and cooking, and helping develop menu items and garnishes. You may supervise hourly staff and collaborate with the Executive Chef on ordering and new culinary programs.

The ideal candidate has A.S. or equivalent experience with high-volume, complex foodservice operations, strong food cost controls, and solid computer skills including Word, Excel and PowerPoint.