Sous Chef I - Military Dining Lead (FT Drum, NY)

Compass Group USA; Fort Drum (NY); Presencial; USD 65 000 - 67 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Resumo da oferta

Compass Corporate in Fort Drum, NY is seeking a Sous Chef I to lead culinary operations in our military dining program. You will assist with planning, ordering, inventory, and food preparation while upholding health regulations and company standards.

The role requires 5 years of culinary experience with at least 1 year in a supervisory capacity, knowledge of cost controls, menu planning, and staff development.

Qualificações

• 5 years of culinary experience with at least 1 year in a supervisory role.
• Experience in restaurants, hotels, corporate dining, military, or healthcare food service.
• Knowledge of cost controls, quality, sanitation, and presentation.
• Ability to create and distribute production sheets.
• Supervisory and coaching skills; ServSafe or Health Dept. certification preferred.

Responsabilidades

• Assist with coordinating and preparing various food items.
• Assist with planning and creating menus.
• Roll out new culinary programs with marketing and culinary teams.
• Assist with managing cost controls and expenditures.
• Perform other duties as assigned.

Conhecimentos

Culinary experience

Management experience

Cost controls

Menu planning

Leadership

Formação académica

Associate’s degree in Culinary Arts

Ferramentas

MS Office

Excel

Descrição da oferta de emprego

Compass Corporate in Fort Drum, NY is seeking a Sous Chef I to lead culinary operations in our military dining program. You will assist with planning, ordering, inventory, and food preparation while upholding health regulations and company standards.

The role requires 5 years of culinary experience with at least 1 year in a supervisory capacity, knowledge of cost controls, menu planning, and staff development.