Sous Chef II: Create Menus, Lead Kitchen Team

Compass Group USA; Town of Texas (WI); On-site; USD 52,000 - 76,000; 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 II to support the overall success of the food program, oversee culinary functions, plan, order, inventory and food preparation while adhering to Health Department regulations and company standards. The role motivates, trains, and directs back-of-house associates to achieve customer and client satisfaction.

The ideal candidate has 5 years of culinary experience, including 1 year in a supervisory role, with broad exposure to restaurants, hotels, corporate

Qualifications

• 5 years of related culinary experience including 1 year at the supervisory or lead level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, or related food service operations.
• Knowledge of food trends, production, sanitation, safety, and food cost controls.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Health Department certification preferred.
• Proficiency with MS Office and Excel.

Responsibilities

• Coordinate and participate in the preparation and cooking of 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 controlling expenditure.
• Perform other duties as assigned.

Skills

Leadership

Training

Coaching

Culinary expertise

Food safety awareness

Education

Associate’s degree in Culinary Arts

Tools

MS Office

Excel

Job description

Compass Group USA is seeking a Sous Chef II to support the overall success of the food program, oversee culinary functions, plan, order, inventory and food preparation while adhering to Health Department regulations and company standards. The role motivates, trains, and directs back-of-house associates to achieve customer and client satisfaction.

The ideal candidate has 5 years of culinary experience, including 1 year in a supervisory role, with broad exposure to restaurants, hotels, corporate