Sous Chef: Menu Innovator & High-Volume Kitchen Leader

Compass Group USA; Commack (NY); 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

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Compass Group USA's CulinArt Group seeks a Sous Chef to lead the Culinary Department in a facility, overseeing the preparation and cooking of items and helping develop daily menus with the Executive Chef. You may supervise hourly staff and assist with ordering and garnishment to ensure quality and consistency across meals.

This role offers an energetic culinary professional an opportunity to contribute to menu innovation and catering programs, working with marketing and culinary teams to

Qualifications

• High-volume, complex foodservice operations experience preferred.
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• ServSafe certification is highly desirable.

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.

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Compass Group USA's CulinArt Group seeks a Sous Chef to lead the Culinary Department in a facility, overseeing the preparation and cooking of items and helping develop daily menus with the Executive Chef. You may supervise hourly staff and assist with ordering and garnishment to ensure quality and consistency across meals.

This role offers an energetic culinary professional an opportunity to contribute to menu innovation and catering programs, working with marketing and culinary teams to