Sous Chef – Lead from-Scratch Kitchen, Great Benefits

Compass Group USA; Oxford (GA); On-site; USD 26,000 - 28,000; Full time

Benefits offered by this job

Great benefits

Paid training

Growth opportunities

Uniform provided

Shoes provided

Job summary

Compass Group USA is hiring a full-time Sous Chef at Oxford College of Emory in Oxford, GA. Prior cooking experience is required, with preference for scratch cooking; open availability including nights and weekends is expected.

Compensation ranges from $19.04 to $20.17 per hour, with great benefits, training, and growth opportunities. Helps Executive Chef prepare and cook foods, coordinates cooks and food-service staff, and takes responsibility in the absence of the Executive Chef.

Qualifications

• Prior cooking experience is required.
• Prior scratch cooking experience is preferred.

Responsibilities

• Cooks and prepares food following approved recipes and production standards.
• Supervises hourly food service associates, including scheduling, payroll, training, and reviews.
• Stores food in designated areas following food safety procedures.
• Ensures proper food handling, presentation and serving temperatures.
• Maintains sanitation of equipment and workstation; keeps display areas clean.
• Interacts with customers to resolve complaints in a friendly, service-oriented manner.
• Explains daily menu items to associates and customers.
• Keeps up with peak production and service hours.
• Monitors inventory and deliveries; notes when supplies/products are low.
• Performs other duties as assigned.

Skills

Prior cooking experience

Scratch cooking

Job description

Compass Group USA is hiring a full-time Sous Chef at Oxford College of Emory in Oxford, GA. Prior cooking experience is required, with preference for scratch cooking; open availability including nights and weekends is expected.

Compensation ranges from $19.04 to $20.17 per hour, with great benefits, training, and growth opportunities. Helps Executive Chef prepare and cook foods, coordinates cooks and food-service staff, and takes responsibility in the absence of the Executive Chef.