Sous Chef II: Lead Kitchen, Menu Innovation & Mentoring

Compass Group USA; New York (NY); On-site; USD 70,000 - 95,000; 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, and ensure adherence to client culture, Health Department regulations, and company standards for quality, freshness, and presentation.

The role requires directing back-of-house associates, training staff, and driving consistent food preparation across menus. Prior supervisory experience and a solid foundation in culinary operations are essential.

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.

Job description

Compass Group USA is seeking a Sous Chef II to support the overall success of the food program, oversee culinary functions, and ensure adherence to client culture, Health Department regulations, and company standards for quality, freshness, and presentation.

The role requires directing back-of-house associates, training staff, and driving consistent food preparation across menus. Prior supervisory experience and a solid foundation in culinary operations are essential.