Sous Chef I — Lead Back‑of‑House & Menu Innovation

Compass Group USA; Sun Lakes (AZ); On-site; USD 62,000 - 67,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Job summary

CCL Hospitality Group, part of Compass Group USA, is seeking a Sous Chef I to support the overall success of the food program and culinary operations. You will assist in planning, ordering, inventory, and food preparation while upholding client culture, Health Department regulations, and company standards for quality, freshness, and presentation.

You will motivate, train, develop, and direct back-of-house associates to achieve operational objectives, ensuring customer satisfaction and strong

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 MS Office (Excel) familiarity.
• 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

Menu planning

Cost controls

Supervisory/leadership

Training and development

Health department guidelines

MS Office (Excel)

Education

Associates in Culinary Arts

Tools

Excel

ServSafe

Job description

CCL Hospitality Group, part of Compass Group USA, is seeking a Sous Chef I to support the overall success of the food program and culinary operations. You will assist in planning, ordering, inventory, and food preparation while upholding client culture, Health Department regulations, and company standards for quality, freshness, and presentation.

You will motivate, train, develop, and direct back-of-house associates to achieve operational objectives, ensuring customer satisfaction and strong