Sous Chef - High-Volume Culinary Leader & Menu Innovator

Compass Group USA; Kenosha (WI); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Compass Group USA is seeking a Sous Chef to oversee the Culinary Department operations for a facility. You will assist in supervising preparation and cooking, develop daily menus, and work with the Executive Chef to order and refine menus. This role offers an energetic, entrepreneurial culinary professional a path to lead and innovate.

You may supervise hourly staff and contribute to menu development while maintaining high standards of quality and food safety in a dynamic dining environment.

Qualifications

• Candidates should have an AS or equivalent experience.
• Progressive culinary/kitchen management experience is preferred.
• Catering experience is a plus.
• High volume, complex foodservice operations experience is highly desirable.
• Must be proficient with Microsoft Office applications (Word, Excel, PowerPoint) and email.
• Knowledge of food cost controls, sanitation, and presentation is required.

Responsibilities

• Assist the Executive Chef with cost controls and managing expenditures.
• Assist in planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary teams.

Skills

Culinary/kitchen management

Menu development

Catering events

Food safety & sanitation

Education

AS, or equivalent experience

Tools

Microsoft Word

Microsoft Excel

Microsoft PowerPoint

Outlook

Email & Internet

Job description

Compass Group USA is seeking a Sous Chef to oversee the Culinary Department operations for a facility. You will assist in supervising preparation and cooking, develop daily menus, and work with the Executive Chef to order and refine menus. This role offers an energetic, entrepreneurial culinary professional a path to lead and innovate.

You may supervise hourly staff and contribute to menu development while maintaining high standards of quality and food safety in a dynamic dining environment.