Sous Chef I: Lead Kitchen, Menu & Training

Compass Group USA; Atlanta (GA); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Compass Group USA is seeking a Sous Chef I to support the overall success of the food program, oversee culinary functions, and ensure quality, freshness and presentation in line with client guidelines and regulations. The role also involves planning, ordering, inventory and staff training, focusing on cost control and coaching back-of-house associates to meet customer satisfaction.

Qualified candidates bring at least 5 years of culinary experience with 1 year in management, ServSafe knowledge,

Qualifications

• 5 years of related culinary experience including 1 year in a supervisory/management role.
• Experience in food service operations (restaurants, hotels, corporate dining, education, healthcare).
• Knowledge of health regulations and food presentation.

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 with marketing and culinary teams.
• Assists with managing cost controls and controlling expenditure.
• Performs other duties as assigned.

Skills

Culinary skills

Leadership

Training

Menu planning

Cost controls

Education

Associate degree in Culinary Arts

Tools

MS Office / Excel

Job description

Compass Group USA is seeking a Sous Chef I to support the overall success of the food program, oversee culinary functions, and ensure quality, freshness and presentation in line with client guidelines and regulations. The role also involves planning, ordering, inventory and staff training, focusing on cost control and coaching back-of-house associates to meet customer satisfaction.

Qualified candidates bring at least 5 years of culinary experience with 1 year in management, ServSafe knowledge,