Sous Chef I: Lead Kitchen & Menu Innovation

Compass Group USA; Fargo (ND); Presencial; USD 45.000 - 65.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Descripción de la vacante

Morrison Living in Fargo, ND 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 health regulations and company standards for quality and presentation.

You will motivate, train, and direct back-of-house staff to meet objectives and deliver exceptional dining experiences for customers and clients.,

Formación

• 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.

Responsabilidades

• 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.

Conocimientos

Culinary leadership

Menu planning

Food safety

Cost controls

Training coaching

Educación

Associate’s degree in Culinary Arts

Herramientas

MS Office

Excel

Descripción del empleo

Morrison Living in Fargo, ND 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 health regulations and company standards for quality and presentation.

You will motivate, train, and direct back-of-house staff to meet objectives and deliver exceptional dining experiences for customers and clients.,