Senior Sous Chef - High-Volume Corporate Dining

Compass Group, North America; Austin (TX); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Eurest in Austin, TX is seeking a Sous Chef to lead the Culinary Department in a fast-paced facility. You will supervise kitchen operations, assist with menu development, and ensure high-quality, cost-conscious meals for employees and guests.

This role requires a culinary degree or equivalent, catering experience, and strong computer skills. ServSafe certification is highly desirable, and you will collaborate with the Executive Chef to roll out new programs and events.

Qualifications

• A.S. or equivalent experience required.
• Progressive culinary/kitchen management experience preferred.
• Catering experience is a plus.
• Experience in high-volume, complex foodservice operations.
• Institutional and batch cooking experience helpful.
• Knowledge of food/catering trends with focus on quality, cost controls and sanitation.
• Computer proficiency: Word, Excel, PowerPoint, Outlook, E-mail and Internet.
• Willing to participate in client satisfaction programs/activities.
• ServSafe certification 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

Kitchen management

Catering experience

High volume operations

Food cost controls

Sanitation knowledge

Microsoft Office

ServSafe certification

Education

A.S. or equivalent experience

Tools

Microsoft Office

Word

Excel

PowerPoint

Outlook

Job description

Eurest in Austin, TX is seeking a Sous Chef to lead the Culinary Department in a fast-paced facility. You will supervise kitchen operations, assist with menu development, and ensure high-quality, cost-conscious meals for employees and guests.

This role requires a culinary degree or equivalent, catering experience, and strong computer skills. ServSafe certification is highly desirable, and you will collaborate with the Executive Chef to roll out new programs and events.