Senior Sous Chef: Lead Creative Menus & Catering

Compass Group USA; Seattle (WA); On-site; USD 70,000 - 100,000; 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

FSAs

Personal Leave

Job summary

Bon Appetit Management Company in Seattle is seeking a Senior Sous Chef to support the culinary department in a high-volume facility. You will supervise, assist in prep and cooking, help develop daily menus, and work with the Executive Chef to control costs and ordering.

This energetic culinary professional will implement new culinary programs, train hourly staff, and contribute to catering events, while embracing Bon Appetit''s culture of creativity and guest satisfaction.

Qualifications

• A.O.S. Degree in Culinary Arts or culinary certificate and required experience
• Progressive culinary/kitchen management experience
• High volume, complex foodservice operations experience—highly desirable
• Comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with computers; MS Office (Word, Excel, PowerPoint), Outlook and Internet
• ServSafe certification—highly desirable

Responsibilities

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

Skills

Kitchen management

Menu planning

Food cost controls

Food safety

Sanitation

Computer literacy

Education

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

Tools

Microsoft Office

Job description

Bon Appetit Management Company in Seattle is seeking a Senior Sous Chef to support the culinary department in a high-volume facility. You will supervise, assist in prep and cooking, help develop daily menus, and work with the Executive Chef to control costs and ordering.

This energetic culinary professional will implement new culinary programs, train hourly staff, and contribute to catering events, while embracing Bon Appetit''s culture of creativity and guest satisfaction.