Sous Chef - High-Volume Menu & Culinary Lead

Compass Group, North America; Terre Haute (IN); On-site; USD 65,000 - 68,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits

Critical Illness Insurance

Disability Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance/AD

Job summary

Bon Appétit Management Company seeks a Sous Chef in Terre Haute, IN to oversee the Culinary Department and support menu development and execution. You will supervise hourly staff and collaborate with the Executive Chef to craft menus and manage orders.

This is an exciting opportunity for an energetic culinary professional. Responsibilities include assisting with cost controls, planning menus, coordinating catering events, and rolling out new culinary programs with the marketing and culinary

Qualifications

• A.S. or equivalent experience
• Some progressive culinary/kitchen management experience, depending upon formal degree or training
• Catering experience a plus
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences helpful
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Must be willing to participate in client satisfaction programs/activities
• ServSafe certified - highly desirable

Responsibilities

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

Job description

Bon Appétit Management Company seeks a Sous Chef in Terre Haute, IN to oversee the Culinary Department and support menu development and execution. You will supervise hourly staff and collaborate with the Executive Chef to craft menus and manage orders.

This is an exciting opportunity for an energetic culinary professional. Responsibilities include assisting with cost controls, planning menus, coordinating catering events, and rolling out new culinary programs with the marketing and culinary