Senior Sous Chef — Menu Innovation & Cost Control

Compass Group USA; Savannah (GA); Vor Ort; USD 65.000 - 70.000; Vollzeit

Benefits dieser Stelle

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Zusammenfassung

Bon Appétit Management Company is hiring a Senior Sous Chef in Savannah, GA to support the Culinary Department, supervise prep and cooking, and help develop daily menus with the Executive Chef. This role emphasizes quality, consistency, and guest satisfaction in a high-volume setting.

The ideal candidate will have an A.O.S. in Culinary Arts or a culinary certificate, strong kitchen leadership, and proficiency with MS Office.

Qualifikationen

• 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 helpful.
• Knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls, and presentation.
• Proficiency with computers; MS Office (Word, Excel, PowerPoint), Outlook, email, and Internet.
• Willingness to participate in patient satisfaction programs/activities.
• ServSafe certification is highly desirable.

Aufgaben

• 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 in conjunction with Company marketing and culinary team

Kenntnisse

Culinary management experience

High-volume cooking

Batch cooking

Menu development

Food cost controls

Sanitation & safety

Patient satisfaction programs

ServSafe certification

Ausbildung

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

Tools

Microsoft Office

Jobbeschreibung

Bon Appétit Management Company is hiring a Senior Sous Chef in Savannah, GA to support the Culinary Department, supervise prep and cooking, and help develop daily menus with the Executive Chef. This role emphasizes quality, consistency, and guest satisfaction in a high-volume setting.

The ideal candidate will have an A.O.S. in Culinary Arts or a culinary certificate, strong kitchen leadership, and proficiency with MS Office.