Sous Chef: Lead Culinary Team & Menu Innovation

Compass Group USA; Bayshore (FL); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible 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

Morrison Living in the United States is seeking a Sous Chef responsible for supporting the overall success of the food program, overseeing culinary functions, planning, ordering, inventory and food preparation while aligning with client culture, health regulations and company standards.

The Sous Chef I will motivate, train and direct back-of-house staff to meet customer and management expectations; duties include coordinating production, developing menus, managing cost controls and other

Qualifications

• 5 years of related culinary experience including 1 year at the management 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.
• 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 control

Training staff

MS Office

Education

Associate's degree in Culinary Arts

Tools

MS Office

Job description

Morrison Living in the United States is seeking a Sous Chef responsible for supporting the overall success of the food program, overseeing culinary functions, planning, ordering, inventory and food preparation while aligning with client culture, health regulations and company standards.

The Sous Chef I will motivate, train and direct back-of-house staff to meet customer and management expectations; duties include coordinating production, developing menus, managing cost controls and other