Sous Chef — Menu Innovator & Cost Control Lead

Compass Group USA; Terre Haute (IN); On-site; USD 42,000 - 65,000; 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 lead the Culinary Department in a facility, supervising staff and assisting the Executive Chef with menu development and daily cooking operations. This role focuses on high-volume production, quality, and presentation in a dynamic service environment.

You will help manage costs, create menus, and coordinate catering events while implementing new culinary programs with the culinary team.

Qualifications

• Preferred A.S. or equivalent experience for culinary leadership.
• Progressive culinary/kitchen management experience is highly desirable.
• Experience in high-volume, complex foodservice operations preferred.
• Familiarity with food trends, sanitation, and cost controls.

Responsibilities

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

Skills

Menu planning

Cost controls

High volume operations

Computer literacy

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Compass Group USA is seeking a Sous Chef to lead the Culinary Department in a facility, supervising staff and assisting the Executive Chef with menu development and daily cooking operations. This role focuses on high-volume production, quality, and presentation in a dynamic service environment.

You will help manage costs, create menus, and coordinate catering events while implementing new culinary programs with the culinary team.