Senior Sous Chef: High-Volume Kitchen Leader & Menu Innovator

Compass Group USA; New York (NY); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

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

Job summary

Compass Group USA is seeking a Senior Sous Chef to support the Culinary Department in a facility. You will assist in supervision, preparation and cooking, and help develop daily menu items with garnishes. This role includes supervising hourly staff and collaborating with the Executive Chef to craft menus and manage ordering.

This is an energetic, entrepreneurial culinary position offering opportunities to lead, innovate and contribute to high-quality food service operations.

Qualifications

• A.O.S. degree in Culinary Arts or culinary certificate with relevant experience.
• Progressive culinary/kitchen management experience preferred.
• Experience with high-volume, complex foodservice operations.
• Proficiency with Microsoft Office.

Responsibilities

• Assist Executive Chef with cost controls and planning menus.
• Supervise hourly associates and cooking operations.
• Develop daily menus and assist with ordering.
• Produce and execute catering events for the account.
• Roll out new culinary programs with marketing and culinary teams.

Skills

Culinary leadership

Menu development

Cost controls

Food safety

Computer literacy

Education

A.O.S. Degree in Culinary Arts

Culinary certificate

Tools

Microsoft Office Suite

Job description

Compass Group USA is seeking a Senior Sous Chef to support the Culinary Department in a facility. You will assist in supervision, preparation and cooking, and help develop daily menu items with garnishes. This role includes supervising hourly staff and collaborating with the Executive Chef to craft menus and manage ordering.

This is an energetic, entrepreneurial culinary position offering opportunities to lead, innovate and contribute to high-quality food service operations.