Sous Chef — High-Volume Culinary & Catering Leader

Compass Group USA; Mammoth Lakes (CA); Sur place; USD 65 000 - 90 000; Plein temps

Avantages offerts par ce poste

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off Plan

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Résumé du poste

Levy is seeking a Sous Chef to oversee the Culinary Department for a facility. You will assist in supervision, preparation, and cooking, develop daily menus, and collaborate with the Executive Chef to create menus and manage ordering.

This energized culinary professional role offers opportunities to lead and innovate in a dynamic hospitality environment. Responsibilities include assisting with cost controls, menu planning, and catering events, with potential to roll out new culinary programs in

Qualifications

• A.S. or equivalent experience.
• Progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience.
• Comprehensive knowledge of food, catering trends, sanitation and food cost controls.
• computer skills including Word, Excel and Power Point, Outlook, E-mail and the Internet
• Willingness to participate in client satisfaction programs

Responsabilités

• Assist the Executive Chef with cost controls and control expenditures for the account
• Assist 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

Connaissances

Culinary leadership

Menu planning

Cost control

Kitchen management

Computer skills

Formation

Associate degree (A.S.) in Culinary Arts

Outils

Microsoft Office

Description du poste

Levy is seeking a Sous Chef to oversee the Culinary Department for a facility. You will assist in supervision, preparation, and cooking, develop daily menus, and collaborate with the Executive Chef to create menus and manage ordering.

This energized culinary professional role offers opportunities to lead and innovate in a dynamic hospitality environment. Responsibilities include assisting with cost controls, menu planning, and catering events, with potential to roll out new culinary programs in