Sous Chef: High-Volume Kitchen & Catering Leader

Compass Group USA; San Diego (CA); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

CulinArt Group in San Diego, CA is seeking a Sous Chef to lead the culinary department for a facility. You will support supervision, preparation, and cooking of diverse menu items, helping develop menus and assist with ordering. This is an energetic, entrepreneurial culinary opportunity.

You will work with the Executive Chef to control costs, plan menus, and execute catering events, while rolling out new culinary programs in collaboration with the marketing and culinary teams.

Qualifications

• A.S. or equivalent experience in culinary operations.
• Progressive kitchen management experience is preferred.
• High-volume, complex foodservice operations experience is desirable.
• Knowledge of institutional and batch cooking helpful.
• Strong food trends knowledge and focus on quality, cost control and presentation.
• Proficiency with Microsoft Office (Word, Excel, PowerPoint) and email.
• Willingness to participate in client satisfaction programs.
• ServSafe certification is highly desirable.

Responsibilities

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

Skills

Culinary/kitchen management

High volume foodservice

Menu planning & costing

Food safety & sanitation

Microsoft Office

Client satisfaction programs

ServSafe certified

Education

Associate degree or equivalent in Culinary Arts

Job description

CulinArt Group in San Diego, CA is seeking a Sous Chef to lead the culinary department for a facility. You will support supervision, preparation, and cooking of diverse menu items, helping develop menus and assist with ordering. This is an energetic, entrepreneurial culinary opportunity.

You will work with the Executive Chef to control costs, plan menus, and execute catering events, while rolling out new culinary programs in collaboration with the marketing and culinary teams.