A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
Senior Sous Chef Compass Group - 3.1 Fremont, CA Job Details Full-time $76,000 - $76,500 a year 9 hours ago Benefits Opportunities for advancement
Qualifications Microsoft Excel Microsoft Outlook Full Job Description Salary:
$76,000/Yr-$76,500/Yr. CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt's extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions.
Job Summary:
Working as the Senior Sous Chef , you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.
Key Responsibilities:
Assists the Executive Chef with managing cost controls and control expenditures for the account. Assists the Executive Chef with planning and creating menus. Produces and execute catering events. Rolls out new culinary programs in conjunction with Company marketing and culinary team.
Preferred Qualifications:
A.O.S. Degree in Culinary Arts or culinary certificate and required experience. Some progressive culinary/kitchen management experience, depending upon formal degree or training. Catering experience a plus. High volume, complex foodservice operations experience - highly desirable. Institutional and batch cooking experiences helpful. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet. Must be willing to participate in patient satisfaction programs/activities . ServSafe certified - highly desirable.
