Sous Chef — Creative Menu Leader & Kitchen Innovator

Compass Group USA; Beloit (WI); On-site; USD 52,000 - 58,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Bon Appetit Management Company in Beloit, WI is seeking a Sous Chef to support the food program, oversee culinary functions, and help maintain quality, freshness and presentation. You will assist in planning, ordering, inventory and food prep while aligning with client culture and health regulations.

This role requires at least 5 years of culinary experience, including supervisory experience, and knowledge of food cost controls.

Qualifications

• 5 years of related culinary experience including 1 year at the supervisory or lead level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.

Responsibilities

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs in conjunction with the marketing and culinary team.
• Assists with managing cost controls and controlling expenditure.

Skills

Leadership

Culinary expertise

Menu planning

Cost controls

Training/coaching

Education

Associate’s degree in Culinary Arts

Tools

MS Office

Job description

Bon Appetit Management Company in Beloit, WI is seeking a Sous Chef to support the food program, oversee culinary functions, and help maintain quality, freshness and presentation. You will assist in planning, ordering, inventory and food prep while aligning with client culture and health regulations.

This role requires at least 5 years of culinary experience, including supervisory experience, and knowledge of food cost controls.