Sous Chef II: Lead Culinary Team in Corporate Dining

Compass Group USA; Cleveland (TN); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Flex Spending Accounts

Personal Leave

Job summary

Eurest in Cleveland, TN is seeking a Sous Chef II to support the overall success of the food program and oversee culinary functions. You will assist in planning, ordering, inventory, and preparation while upholding client culture, health regulations, and Eurest standards for quality and presentation.

The role involves motivating, training, and directing the back-of-house team to meet operation goals and satisfy customers, clients, and management.

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, 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.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associate’s degree in Culinary Arts is preferred.

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.
• Performs other duties as assigned.

Skills

Culinary experience

Leadership

Menu planning

Cost controls

Training

Education

Associate’s degree in Culinary Arts

Tools

MS Office (Excel)

Job description

Eurest in Cleveland, TN is seeking a Sous Chef II to support the overall success of the food program and oversee culinary functions. You will assist in planning, ordering, inventory, and preparation while upholding client culture, health regulations, and Eurest standards for quality and presentation.

The role involves motivating, training, and directing the back-of-house team to meet operation goals and satisfy customers, clients, and management.