Senior Sous Chef - Menu, Cost & Catering Lead

Compass Group USA; Portland (ME); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Job summary

Unidine, part of Compass Group USA, is seeking a Senior Sous Chef in Portland, ME. Working under the Executive Chef, you will supervise and assist in preparing a variety of dishes, develop daily menu items, and help manage kitchen operations to deliver exceptional guest experiences.

The ideal candidate has an A.O.S. in Culinary Arts or a culinary certificate, progressive kitchen leadership experience, and familiarity with high-volume catering.

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.
• Institutional and batch cooking experience.
• Comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, cost controls, and presentation.
• Must be experienced with computers; MS Office (Word, Excel, PowerPoint), Outlook, Internet.
• ServSafe certification is 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 with Company marketing and culinary team.

Skills

Leadership

Kitchen management

Food cost controls

Sanitation

Menu development

Culinary creativity

Education

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

Tools

Microsoft Office (Word, Excel, PowerPoint)

Outlook

Job description

Unidine, part of Compass Group USA, is seeking a Senior Sous Chef in Portland, ME. Working under the Executive Chef, you will supervise and assist in preparing a variety of dishes, develop daily menu items, and help manage kitchen operations to deliver exceptional guest experiences.

The ideal candidate has an A.O.S. in Culinary Arts or a culinary certificate, progressive kitchen leadership experience, and familiarity with high-volume catering.