Senior Sous Chef – Lead Menus & Craft Exceptional Eats

Compass Group USA; Atlanta (GA); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits

Accident Insurance

Hospital Indemnity Insurance

Legal Services

Choice Auto and Home Program

Medical

Dental

Vision

Life Insurance/AD&D

Disability Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Compass Group USA's Bon Appétit unit is hiring a Sr Sous Chef in Atlanta, GA. You will assist the Culinary Department's operation, supervise cooks, prepare and garnish dishes, and help develop menus with the Executive Chef.

The role requires formal culinary education or certificate, kitchen management experience, and knowledge of food cost controls, sanitation, and catering trends. Proficiency with Microsoft Office and ServSafe certification are valued.

Qualifications

• A.O.S. degree in culinary arts or culinary certificate.
• Progressive kitchen management experience required.
• High-volume, complex foodservice operations experience preferred.
• Knowledge of food cost controls, sanitation and catering trends.

Responsibilities

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

Skills

Progressive kitchen management

High-volume kitchen experience

Menu development

Sanitation & food safety

Cost controls

Computer literacy

Education

A.O.S. Culinary Arts or culinary certificate

Tools

Microsoft Office

ServSafe

Job description

Compass Group USA's Bon Appétit unit is hiring a Sr Sous Chef in Atlanta, GA. You will assist the Culinary Department's operation, supervise cooks, prepare and garnish dishes, and help develop menus with the Executive Chef.

The role requires formal culinary education or certificate, kitchen management experience, and knowledge of food cost controls, sanitation, and catering trends. Proficiency with Microsoft Office and ServSafe certification are valued.