Sous Chef: Culinary Leader & Menu Innovator

Compass Group USA; Miami (FL); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Retirement Plan

Paid Time Off

Job summary

Morrison Living, a member of Compass Group USA, seeks a Sous Chef to support the overall success of the food program and culinary operations. You will assist in planning, ordering, inventory, and food preparation while upholding health, safety, and quality standards.

You will lead back-of-house staff, train teams, and ensure menus and programs meet client expectations and costs are controlled. This role requires strong supervisory capabilities and hospitality devotion.

Qualifications

• 5 years of related culinary experience including 1 year at the management 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.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associate’s degree in Culinary Arts is preferred.

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.
• Performs other duties as assigned.

Skills

Leadership

Training & coaching

Cost controls

Food safety knowledge

Menu planning

Education

Associate’s degree in Culinary Arts

Tools

MS Office (Excel)

Job description

Morrison Living, a member of Compass Group USA, seeks a Sous Chef to support the overall success of the food program and culinary operations. You will assist in planning, ordering, inventory, and food preparation while upholding health, safety, and quality standards.

You will lead back-of-house staff, train teams, and ensure menus and programs meet client expectations and costs are controlled. This role requires strong supervisory capabilities and hospitality devotion.