Sous Chef — Lead Culinary Ops & Catering

Compass Group USA; Greenwood Village (CO); On-site; USD 68,000 - 75,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Compass Group USA’s Eurest division seeks a Sous Chef in Greenwood Village, CO to lead culinary operations of the facility. You’ll assist in supervising, preparing, and cooking items, develop daily menus, and support ordering while working with the Executive Chef on new menu development.

This role is ideal for an energetic culinary professional who can manage high-volume services and contribute to program rollouts with the culinary team.

Qualifications

• BBQ (smoker) experience required.
• Some progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience desired.
• Institutional and batch cooking experience helpful.
• Knowledge of food and catering trends; focus on quality, production, sanitation, and presentation.
• Proficient with Microsoft Office (Word, Excel, PowerPoint, Outlook).
• Willing to participate in client satisfaction programs/activities.

Responsibilities

• Assists the Executive Chef with cost controls and expenditures across the account.
• Assists the Executive Chef with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs with Company marketing and culinary team.

Skills

BBQ experience

Kitchen management

Food cost controls

Computers / MS Office

Client satisfaction programs

Education

AS or equivalent

Tools

Microsoft Office

Job description

Compass Group USA’s Eurest division seeks a Sous Chef in Greenwood Village, CO to lead culinary operations of the facility. You’ll assist in supervising, preparing, and cooking items, develop daily menus, and support ordering while working with the Executive Chef on new menu development.

This role is ideal for an energetic culinary professional who can manage high-volume services and contribute to program rollouts with the culinary team.