Sous Chef: Lead Menus, Catering & Cost Controls

Compass Group USA; Salt Lake City (UT); Sur place; USD 52 000 - 75 000; Plein temps

Avantages offerts par ce poste

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Shopping Program

Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance

FSAs

Personal Leave

Résumé du poste

Compass Group USA's Flik Hospitality team seeks a Sous Chef to oversee the Culinary Department for a facility. You will supervise staff, assist in preparation and cooking, and help develop daily menus while coordinating with the Executive Chef.

This role offers an energetic, entrepreneurial Culinary professional the chance to influence high-quality foodservice. Key responsibilities include cost control, menu planning, and producing catering events, with opportunities to roll out new culinary

Qualifications

• A.S. or equivalent experience in culinary field.
• Progressive culinary/kitchen management experience preferred.
• High volume, complex foodservice ops experience desirable.
• Institutional and batch cooking experience helpful.
• Knowledge of trends, food cost controls, sanitation, and presentation.
• Proficient with MS Office; client satisfaction programs experience a plus.

Responsabilités

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

Connaissances

Culinary/kitchen management experience

High volume/complex foodservice ops

Menu planning and development

Food cost controls

Sanitation and presentation

Computers (MS Office)

Formation

A.S. or equivalent experience

Outils

Microsoft Word

Microsoft Excel

PowerPoint

Outlook

E-mail/Internet

Description du poste

Compass Group USA's Flik Hospitality team seeks a Sous Chef to oversee the Culinary Department for a facility. You will supervise staff, assist in preparation and cooking, and help develop daily menus while coordinating with the Executive Chef.

This role offers an energetic, entrepreneurial Culinary professional the chance to influence high-quality foodservice. Key responsibilities include cost control, menu planning, and producing catering events, with opportunities to roll out new culinary