Senior Sous Chef - Lead Culinary Ops & Innovation

Compass Group USA; Ann Arbor (MI); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Job summary

Compass Group USA is seeking a hands-on Sous Chef to lead daily culinary operations across high-volume environments, ensuring top-tier quality, presentation, safety, and service. You will partner with the Executive Chef on menu development, purchasing, inventory management, and cost controls while guiding a diverse culinary team.

The role requires at least 5 years of progressive culinary experience with leadership responsibilities, strong production planning skills, and a commitment to food

Qualifications

• Minimum of 5 years of progressive culinary experience with management responsibility.
• Experience in high-volume corporate dining or similar operations.
• ServSafe certification or applicable food safety certification preferred.

Responsibilities

• Oversee daily food preparation and production to ensure quality.
• Support the Executive Chef in staffing, scheduling and procurement.
• Lead and develop culinary associates and supervisory team.
• Manage menu planning, recipe development and production sheets.
• Monitor costs and inventory, minimize waste, improve efficiency.
• Ensure compliance with food safety and regulatory requirements.

Skills

Culinary leadership

Menu development

Food safety

Budget & cost control

Staff coaching

Production planning

Education

Associate's degree in Culinary Arts

Tools

Excel

Job description

Compass Group USA is seeking a hands-on Sous Chef to lead daily culinary operations across high-volume environments, ensuring top-tier quality, presentation, safety, and service. You will partner with the Executive Chef on menu development, purchasing, inventory management, and cost controls while guiding a diverse culinary team.

The role requires at least 5 years of progressive culinary experience with leadership responsibilities, strong production planning skills, and a commitment to food