Sous Chef - Menu Innovation & Catering Lead

Compass Group USA; Boston (MA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site/state

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 oversee the Culinary Department's operations at a facility, assisting in supervision, preparation, and cooking of diverse items. You will develop daily menus, assist with ordering, and may supervise hourly staff in collaboration with the Executive Chef.

This role offers an energetic, entrepreneurial culinary professional opportunity with potential to influence menu development and catering efforts across the account.

Qualifications

• A.S. or equivalent experience required for the role.
• Progressive culinary/kitchen management experience preferred.
• Experience in high-volume, complex foodservice operations desirable.
• Knowledge of food cost controls, sanitation, and presentation.
• Proficient with computers and MS Office (Word, Excel, PowerPoint), Outlook, email and Internet.

Responsibilities

• Supports the Executive Chef with cost controls and expenditures across the account.
• Assists in planning and creating menus with the Executive Chef.
• Produces and executes catering events.
• Rolls out new culinary programs with marketing and culinary teams.

Skills

Culinary management

High volume operations

Food cost controls

Food presentation

Batch cooking

Computer skills

Education

A.S. or equivalent experience

Tools

Microsoft Office suite

Job description

Compass Group USA is seeking a Sous Chef to oversee the Culinary Department's operations at a facility, assisting in supervision, preparation, and cooking of diverse items. You will develop daily menus, assist with ordering, and may supervise hourly staff in collaboration with the Executive Chef.

This role offers an energetic, entrepreneurial culinary professional opportunity with potential to influence menu development and catering efforts across the account.