Sous Chef I — Elevate Culinary Team, Flexible Time Off

Compass Group USA; Litchfield Park (AZ); Vor Ort; USD 52.000 - 70.000; Vollzeit

Benefits dieser Stelle

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Zusammenfassung

Compass Group USA seeks a Sous Chef I to support the overall success of our food program and culinary operations. You will assist in planning, ordering, inventory, and food preparation while upholding client culture, Health Department regulations, and our food quality standards.

You will also mentor back-of-house staff, ensure consistent presentation, and help drive cost controls and production efficiency in a dynamic hospitality environment.

Qualifikationen

• 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 focus on quality, production, sanitation, safety and food cost controls.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management and coaching skills.
• ServSafe or Health Department certification preferred.
• Associate’s degree in Culinary Arts is preferred.

Aufgaben

• Assist in coordinating and participating in preparation and cooking of various food items.
• Assist with planning and creating menus and rolling out new culinary programs.
• Help manage cost controls and expenditure.
• Perform other duties as assigned.

Kenntnisse

Culinary experience

Leadership

Menu planning

Cost controls

Sanitation knowledge

ServSafe preferred

MS Office / Excel

Ausbildung

Associate’s degree in Culinary Arts

Tools

MS Office

Excel

Jobbeschreibung

Compass Group USA seeks a Sous Chef I to support the overall success of our food program and culinary operations. You will assist in planning, ordering, inventory, and food preparation while upholding client culture, Health Department regulations, and our food quality standards.

You will also mentor back-of-house staff, ensure consistent presentation, and help drive cost controls and production efficiency in a dynamic hospitality environment.