Sous Chef I: Culinary Leader, Menu Creation & Mentoring

Compass Group USA; Orland Park (IL); On-site; USD 42,000 - 56,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD&D

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Health and Wellness Programs

Job summary

Morrison Living seeks a Sous Chef I to support the overall success of the food program, oversee culinary functions, and ensure quality, freshness, and presentation. You will assist in planning, ordering, inventory, and adherence to client culture and Health Department guidelines.

You will mentor back-of-house staff, train and direct associates, and collaborate with the culinary team to roll out new programs while maintaining cost controls and high standards for service.

Qualifications

• 5 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associate’s degree in Culinary Arts is preferred.

Responsibilities

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs in conjunction with the marketing and culinary team.
• Assists with managing cost controls and controlling expenditure.
• Performs other duties as assigned.

Education

Associate’s degree in Culinary Arts

Culinary experience

Leadership

Training

Coaching

MS Office/Excel

ServSafe certification

Tools

MS Office/Excel

Job description

Morrison Living seeks a Sous Chef I to support the overall success of the food program, oversee culinary functions, and ensure quality, freshness, and presentation. You will assist in planning, ordering, inventory, and adherence to client culture and Health Department guidelines.

You will mentor back-of-house staff, train and direct associates, and collaborate with the culinary team to roll out new programs while maintaining cost controls and high standards for service.