Sous Chef: Menu Innovator for High-Volume Catering

Compass Group USA; Commack (NY); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

CulinArt Group is seeking a Sous Chef to manage the Culinary Department for a facility, assisting in supervision, preparation, and cooking of menu items and garnishes. You will help develop daily menus, assist with ordering, and may supervise hourly staff alongside the Executive Chef.

This role offers exposure to high-volume catering programs and opportunities to contribute to new culinary initiatives within the account, in a dynamic, client-facing environment.

Qualifications

• A.S. or equivalent experience required.
• Some progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience helpful.
• Institutional and batch cooking experience helpful.
• Comprehensive knowledge of food, cost controls, sanitation and presentation.
• Must be computer literate: Word, Excel, PowerPoint, Outlook, Internet.

Responsibilities

• Assists the Executive Chef with managing cost controls and expenditures for the account.
• Assists the Executive Chef with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs in conjunction with company marketing and culinary team.

Skills

Cost controls

Menu planning

Kitchen supervision

Food safety / sanitation

MS Office proficiency

Client satisfaction programs

Education

A.S. or equivalent experience

Tools

Microsoft Excel

Outlook

POS systems

Job description

CulinArt Group is seeking a Sous Chef to manage the Culinary Department for a facility, assisting in supervision, preparation, and cooking of menu items and garnishes. You will help develop daily menus, assist with ordering, and may supervise hourly staff alongside the Executive Chef.

This role offers exposure to high-volume catering programs and opportunities to contribute to new culinary initiatives within the account, in a dynamic, client-facing environment.