Sous Chef II — Lead Kitchen & Menu Innovation

Compass Group USA; Berrien Springs (MI); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Retirement Plan

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Compass Group USA is hiring a Sous Chef II in Michigan to assist in the overall success of the food program and oversee culinary operations. You will participate in planning, ordering, inventory, and food preparation while ensuring adherence to client culture, health regulations, and company standards.

The role involves motivating and training back-of-house staff, ensuring quality and presentation, and supporting cost controls and program rollouts with the culinary team.

Qualifications

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

Responsibilities

• Assist in coordinating and participating in preparation and cooking of various items.
• Assist with planning and creating menus.
• Roll out new culinary programs with marketing and culinary teams.
• Assist with cost controls and expenditure management.
• Perform other duties as assigned.

Skills

Supervisory leadership

Menu planning

Cost controls

Training & coaching

Food safety & quality

MS Office / Excel

Education

Associate's degree in Culinary Arts

Tools

MS Office / Excel

Job description

Compass Group USA is hiring a Sous Chef II in Michigan to assist in the overall success of the food program and oversee culinary operations. You will participate in planning, ordering, inventory, and food preparation while ensuring adherence to client culture, health regulations, and company standards.

The role involves motivating and training back-of-house staff, ensuring quality and presentation, and supporting cost controls and program rollouts with the culinary team.