Senior Sous Chef: Menu Innovation & High-Volume Catering

Compass Group USA; Fremont (CA); On-site; USD 76,000 - 77,000; Full time

Job summary

CulinArt Group is hiring a Senior Sous Chef to support the culinary department at a facility. You will assist in supervision, preparation, cooking, and menu development, working with the Executive Chef to manage costs and supervise hourly staff.

You will help plan menus, execute catering events, and roll out new culinary programs in collaboration with the marketing and culinary teams. This is a dynamic role for an energetic culinary professional.

Qualifications

• A.O.S. Degree in Culinary Arts or culinary certificate and required experience.
• Some progressive culinary/kitchen management experience, depending upon formal degree or training.
• Catering experience a plus.
• High volume, complex foodservice operations experience - highly desirable.
• Institutional and batch cooking experiences helpful.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
• Must be willing to participate in patient satisfaction programs/activities .
• ServSafe certified - highly desirable.

Responsibilities

• Assists the Executive Chef with managing cost controls and control expenditures for the account.
• Assists the Executive Chef with planning and creating menus.
• Produces and execute catering events.
• Rolls out new culinary programs in conjunction with Company marketing and culinary team.

Skills

Culinary kitchen management

Catering experience

Menu development

Quality food presentation

Education

A.O.S. Degree in Culinary Arts

Culinary certificate

Tools

Microsoft Office

Excel

Job description

CulinArt Group is hiring a Senior Sous Chef to support the culinary department at a facility. You will assist in supervision, preparation, cooking, and menu development, working with the Executive Chef to manage costs and supervise hourly staff.

You will help plan menus, execute catering events, and roll out new culinary programs in collaboration with the marketing and culinary teams. This is a dynamic role for an energetic culinary professional.