Sous Chef I: Lead Menus, Train Teams, Elevate Service

Compass Group USA; Bryn Mawr (PA); On-site; USD 52,000 - 76,000; 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

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

CCL Hospitality Group is seeking a Sous Chef I to support the overall success of the food program and oversee culinary functions. The role involves planning, ordering, inventory, and ensuring adherence to client culture, Health Department regulations, and company standards.

The position requires 5 years of culinary experience, including at least 1 year in a management role, with capabilities in supervising back-of-house staff and driving quality and presentation across all dishes.

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.

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.

Skills

Culinary leadership

Food safety

Menu planning

Coaching

Education

Associate’s degree in Culinary Arts

Tools

MS Excel

Job description

CCL Hospitality Group is seeking a Sous Chef I to support the overall success of the food program and oversee culinary functions. The role involves planning, ordering, inventory, and ensuring adherence to client culture, Health Department regulations, and company standards.

The position requires 5 years of culinary experience, including at least 1 year in a management role, with capabilities in supervising back-of-house staff and driving quality and presentation across all dishes.