Sous Chef - Lead Menu Creation & Cost Control

Compass Group USA; Savannah (GA); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Retirement Plan

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits

Job summary

Bon Appétitare is hiring a Sous Chef to lead daily culinary operations in a facility. You will assist in supervising the culinary team, preparing and cooking items, and helping develop menus and garnishments. You may oversee hourly staff and work with the Executive Chef on new menus and ordering.

This is a full-time/part-time role with benefits, focusing on quality, cost controls, and on-site kitchen leadership for diverse dining programs.

Qualifications

• A.S. or equivalent experience required.
• Progressive culinary/kitchen management experience desired.
• Experience in high-volume, complex foodservice operations preferred.
• Knowledge of food trends, sanitation, and cost controls.
• Proficiency with Microsoft Office applications.

Responsibilities

• Assist the Executive Chef with cost controls and budgeting.
• Assist in planning and creating menus.
• Prepare and cook diverse items and supervise hourly staff.
• Develop and implement catering events and new culinary programs.
• Collaborate with marketing and culinary teams on program rollouts.

Skills

Culinary/kitchen management

Menu development

Food cost controls

Sanitation standards

Computer skills (MS Office)

Client satisfaction programs

ServSafe certification

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Bon Appétitare is hiring a Sous Chef to lead daily culinary operations in a facility. You will assist in supervising the culinary team, preparing and cooking items, and helping develop menus and garnishments. You may oversee hourly staff and work with the Executive Chef on new menus and ordering.

This is a full-time/part-time role with benefits, focusing on quality, cost controls, and on-site kitchen leadership for diverse dining programs.