Sous Chef I — Lead Culinary Ops & Menu Innovation

Eurest USA; San Diego (CA); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Eurest USA in California is seeking a Sous Chef I to lead culinary operations, assist in planning, ordering, inventory, and food preparation, and ensure quality and presentation in line with client guidelines.

The role requires at least five years of culinary experience, including some management exposure, with a salary of $65,000–$75,000 per year and a comprehensive benefits package.

Qualifications

• Five years of related culinary experience required.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food 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.

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

Training

Management

Coaching

MS Office

Excel

Education

Associate’s degree in Culinary Arts

Tools

MS Office

Excel

Job description

Eurest USA in California is seeking a Sous Chef I to lead culinary operations, assist in planning, ordering, inventory, and food preparation, and ensure quality and presentation in line with client guidelines.

The role requires at least five years of culinary experience, including some management exposure, with a salary of $65,000–$75,000 per year and a comprehensive benefits package.