Sous Chef - Lead Kitchen, Menu Creation & Catering

Compass Group USA; Arlington (VA); On-site; USD 60,000 - 85,000; 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 to lead the Culinary Department operations for a facility. You will supervise and assist in preparing and cooking items, develop daily menus, and aid in ordering. You may supervise hourly staff and collaborate with the Executive Chef on menu development and program launches.

This role offers opportunities to contribute to menu development, cost controls and catering program execution in a dynamic, hospitality-focused environment.

Qualifications

• A.S. or equivalent experience in culinary/kitchen management.
• Experience in high-volume, complex foodservice operations is highly desirable.
• Familiarity with food and catering trends, quality, sanitation and cost controls.
• Proficient with computers; including Word, Excel, PowerPoint, Outlook and Internet.
• Willingness to participate in client satisfaction programs.

Responsibilities

• Assist the Executive Chef with managing cost controls and expenditures.
• Assist in planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary teams.

Skills

Culinary management

High-volume operations

Microsoft Office

Client satisfaction programs

Education

A.S. or equivalent

Job description

Compass Group USA is seeking a Sous Chef to lead the Culinary Department operations for a facility. You will supervise and assist in preparing and cooking items, develop daily menus, and aid in ordering. You may supervise hourly staff and collaborate with the Executive Chef on menu development and program launches.

This role offers opportunities to contribute to menu development, cost controls and catering program execution in a dynamic, hospitality-focused environment.