Sous Chef I — Menu Innovation & Kitchen Leadership

Compass Group USA; Sun City West (AZ); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

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

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

CCL Hospitality Group, a Compass Group USA company, seeks a Sous Chef I to help lead the food program and culinary operations. You will assist in planning, ordering, inventory, and food preparation while upholding client culture, health regulations, and company standards for quality, freshness, and presentation.

You will motivate and train back-of-house staff to meet operational goals and customer satisfaction across diverse dining environments.

Qualifications

• 5 years of culinary experience with at least 1 year in management.
• Experience across restaurants, hotels, corporate dining, education, military, health care or related food service operations.
• Knowledge of food trends, quality, sanitation, safety, and food cost controls.
• Ability to set up and distribute production sheets.

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 leadership

Menu planning

Cost controls

Supervisory skills

Food safety

Education

Associate’s degree in Culinary Arts

Tools

MS Office/Excel

Job description

CCL Hospitality Group, a Compass Group USA company, seeks a Sous Chef I to help lead the food program and culinary operations. You will assist in planning, ordering, inventory, and food preparation while upholding client culture, health regulations, and company standards for quality, freshness, and presentation.

You will motivate and train back-of-house staff to meet operational goals and customer satisfaction across diverse dining environments.