Sous Chef Lead: Menu Innovation & Kitchen Leadership

Eurest USA; Grapevine (TX); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Eurest USA in Grapevine, Texas, is seeking a Sous Chef I to support the food program's success by overseeing culinary functions, planning, ordering, inventory and food preparation in a fast-paced corporate dining environment.

You will mentor back-of-house staff, ensure compliance with health regulations, and work with client guidelines to deliver quality, fresh meals while managing costs and supporting the marketing and culinary teams.

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.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• 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 leadership

Menu planning

Food safety & sanitation

Cost control

Staff training

MS Office

Education

Associate’s degree in Culinary Arts

Tools

MS Office

Job description

Eurest USA in Grapevine, Texas, is seeking a Sous Chef I to support the food program's success by overseeing culinary functions, planning, ordering, inventory and food preparation in a fast-paced corporate dining environment.

You will mentor back-of-house staff, ensure compliance with health regulations, and work with client guidelines to deliver quality, fresh meals while managing costs and supporting the marketing and culinary teams.