Senior Sous Chef - Lead Menu Innovation & Catering

Compass Group USA; Tukwila (WA); On-site; USD 70,000 - 90,000; 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

Bon Appetit Management Company in Tukwila, WA seeks a Senior Sous Chef to support the Culinary Department's operations, supervision, and menu development. You will assist in preparing items, supervising hourly staff, and collaborating with the Executive Chef to create menus and assist with ordering.

This role offers a dynamic, entrepreneurial culinary environment with opportunities to lead new programs and cater events while upholding quality and cost controls.

Qualifications

• A.O.S. Degree in Culinary Arts or culinary certificate with required experience.
• Progressive culinary/kitchen management experience.
• High-volume, complex foodservice operations experience preferred.
• Batch cooking and institutional cooking experience helpful.
• Strong knowledge of food trends, cost controls, sanitation.
• Proficiency with Microsoft Office; Outlook and Internet.

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 with Company marketing and culinary team.

Skills

Menu planning

Culinary leadership

Cost control

High volume service

Restaurant operations

Computer skills

Education

A.O.S. in Culinary Arts

Culinary certificate

Tools

Microsoft Office

POS systems

Job description

Bon Appetit Management Company in Tukwila, WA seeks a Senior Sous Chef to support the Culinary Department's operations, supervision, and menu development. You will assist in preparing items, supervising hourly staff, and collaborating with the Executive Chef to create menus and assist with ordering.

This role offers a dynamic, entrepreneurial culinary environment with opportunities to lead new programs and cater events while upholding quality and cost controls.