Senior Sous Chef: Menu Innovation & Kitchen Leadership

Compass Group USA; Town of Vestal (NY); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Chartwells Higher Ed, part of Compass Group, seeks a Sous Chef to oversee culinary operations and ensure food quality and presentation across the program. The role supports planning, ordering, inventory and training of back-of-house staff.

Candidates should have substantial culinary experience, including management, and preferably an Associate’s degree in Culinary Arts; ServSafe or health dept cert is preferred; strong cost controls and MS Office skills are valued.

Qualifications

• 5 years of culinary experience, including 1 year in management.
• Experience in restaurants, hotels, corporate dining, education, military, health care, or related food service operations.
• Knowledge of food trends with focus on quality, production, sanitation, safety and cost controls.
• Associate’s degree in Culinary Arts preferred.

Responsibilities

• Assist in coordinating and participating in the preparation and cooking of various food items.
• Assist with planning and creating menus.
• Roll out new culinary programs with marketing and culinary team.
• Assist with managing cost controls and expenditure.
• Perform other duties as assigned.

Skills

Culinary leadership

Menu planning

Cost controls

Coaching

Education

Associate’s degree in Culinary Arts

Tools

MS Excel

Job description

Chartwells Higher Ed, part of Compass Group, seeks a Sous Chef to oversee culinary operations and ensure food quality and presentation across the program. The role supports planning, ordering, inventory and training of back-of-house staff.

Candidates should have substantial culinary experience, including management, and preferably an Associate’s degree in Culinary Arts; ServSafe or health dept cert is preferred; strong cost controls and MS Office skills are valued.