Sous Chef - High-Volume Catering & Menu Innovation

Compass Group USA; Jackson (MO); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Shopping Program

Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

CulinArt Group is seeking a Sous Chef to lead the Culinary Department at a Compass Group facility. You will supervise and assist in preparation, develop daily menu items, and help with ordering, working with the Executive Chef to deliver high-quality dining experiences.

This energetic role requires strong kitchen leadership, ability to manage costs, and collaboration with marketing for culinary programs. ServSafe certification is highly desirable.

Qualifications

• A.S. or equivalent experience required.
• Progressive culinary/kitchen management experience preferred.
• High volume, complex foodservice operations experience desirable.
• Institutional and batch cooking experience helpful.
• Knowledge of food trends, quality, sanitation, and cost controls.

Responsibilities

• Assists the Executive Chef with cost controls and expenditures.
• Assists the Executive Chef with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs with marketing and culinary teams.

Skills

Culinary/kitchen management experience

High volume foodservice operations

Batch cooking experience

Food cost controls & sanitation

Microsoft Office proficiency

Client satisfaction programs

ServSafe certification

Education

A.S. or equivalent experience

Tools

Microsoft Office Suite

Job description

CulinArt Group is seeking a Sous Chef to lead the Culinary Department at a Compass Group facility. You will supervise and assist in preparation, develop daily menu items, and help with ordering, working with the Executive Chef to deliver high-quality dining experiences.

This energetic role requires strong kitchen leadership, ability to manage costs, and collaboration with marketing for culinary programs. ServSafe certification is highly desirable.