Sous Chef I: Education Dining Leader, Menu & Growth

Compass Group USA; Vallejo (CA); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401K

PTO

Instapay

Job summary

Chartwells Higher Ed in Vallejo, CA is seeking a Sous Chef I to support the food program, oversee culinary functions, and lead back-of-house teams. The role involves assisting in planning, ordering, inventory, and ensuring quality, freshness, and presentation while aligning with client culture and health standards.

You will mentor and develop staff, drive adherence to safety guidelines, and help manage food costs and production schedules to meet the operation’s goals.

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.

Skills

Culinary experience

Supervisory / Leadership

Menu planning

Food cost controls

Education

Associate’s degree in Culinary Arts

Tools

MS Office (Excel)

Job description

Chartwells Higher Ed in Vallejo, CA is seeking a Sous Chef I to support the food program, oversee culinary functions, and lead back-of-house teams. The role involves assisting in planning, ordering, inventory, and ensuring quality, freshness, and presentation while aligning with client culture and health standards.

You will mentor and develop staff, drive adherence to safety guidelines, and help manage food costs and production schedules to meet the operation’s goals.