Sous Chef I — Lead Menu Creation & Team Mentorship

Compass Group USA; Sacramento (CA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

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

FSAs

Personal Leave

Job summary

CCL Hospitality Group, part of Compass Group USA, is seeking a Sous Chef I to support the overall success of our food program. You will oversee culinary functions, assist in planning, ordering, inventory and food preparation, and ensure adherence to client culture, Health Department regulations, and our standards.

You will motivate and train back-of-house associates, work with marketing and culinary teams on new programs, and help manage cost controls and expenditures while delivering

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 trends with focus on quality, production, sanitation, safety and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Dept. of Health Certification is preferred.
• Microsoft Excel proficiency.

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.

Skills

Culinary experience

Supervisory/leadership

Menu planning

Training/Coaching

Cost controls

Education

Associate’s degree in Culinary Arts

Tools

MS Office (Excel)

Job description

CCL Hospitality Group, part of Compass Group USA, is seeking a Sous Chef I to support the overall success of our food program. You will oversee culinary functions, assist in planning, ordering, inventory and food preparation, and ensure adherence to client culture, Health Department regulations, and our standards.

You will motivate and train back-of-house associates, work with marketing and culinary teams on new programs, and help manage cost controls and expenditures while delivering