Senior Sous Chef: Lead Creative Menus & High-Volume Dining

Compass Group USA; Berrien Springs (MI); On-site; USD 60,000 - 68,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits including Critical

Illness Insurance

Accident Insurance

Hospital Indemnity Insurance

Job summary

Compass Group USA is seeking a Senior Sous Chef to support the culinary department in a facility. You will supervise, prepare, and cook items, assist in menu development, and help order while leading hourly staff under the Executive Chef.

The role emphasizes cost control, catering execution, and introducing new culinary programs with marketing support. AOS degree or certification and ServSafe are preferred for qualified candidates.

Qualifications

• A.O.S. degree or culinary certificate with required experience.
• Progressive culinary/kitchen management experience preferred.
• High volume, complex foodservice operations experience desirable.
• Institutional and batch cooking experience helpful.
• Solid knowledge of food, catering trends, quality, sanitation and cost controls.
• Proficient with computers including Word, Excel, Power Point and Outlook.
• Willingness to participate in patient satisfaction programs.

Responsibilities

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

Skills

Kitchen management

Menu planning

Cost control

Culinary production

Microsoft Office

Education

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

ServSafe certified

Tools

Microsoft Office

Job description

Compass Group USA is seeking a Senior Sous Chef to support the culinary department in a facility. You will supervise, prepare, and cook items, assist in menu development, and help order while leading hourly staff under the Executive Chef.

The role emphasizes cost control, catering execution, and introducing new culinary programs with marketing support. AOS degree or certification and ServSafe are preferred for qualified candidates.