Sous Chef

7 days ago

Athens, Georgia, United States Compass Group, North America Full time
About the Role

We are seeking an experienced Executive Sous Chef to join our team at Compass Group, North America. As a key member of our culinary team, you will be responsible for executing menus, maintaining recipes, and ensuring that our guests receive exceptional dining experiences.

Key Responsibilities
  • Execute menus in accordance with brand standards and culinary best practices.
  • Maintain recipes to meet core standards and ensure consistency in food quality.
  • Lead a team of culinary professionals to deliver heartfelt hospitality to every guest, every time.
  • Ensure that team members have the necessary tools and resources to complete their jobs effectively.
  • Maintain show quality standards at all times, including presentation and food quality.
  • Regularly obtain feedback from clients and guests to improve operations and enhance the guest experience.
  • Support and communicate Levy initiatives and company values.
  • Respond to and assist in any departmental guest service issues.
  • Hold team members accountable to steps of service to deliver great guest service.
  • Execute preventive maintenance schedule as set forth by Director of Operations.
  • Conduct daily walkthroughs in culinary areas for each event.
  • Continually gain culinary expertise and stay up-to-date with industry trends.
  • Practice proper product control and handling of all inventory and equipment.
  • Achieve daily sales and assigned cost goals.
  • Ensure that all security, safety, and sanitation standards are achieved.
  • Employs good safety and sanitation practices.
  • Forecast and adequately schedule team members to meet operational needs and desired targets.
  • Provide operational planning to ensure adequate products and equipment are ordered for anticipated business levels.
  • Ensure team members adhere to Levy guidelines as stated in the team member training manual and employee handbook.
  • Displays a positive attitude towards team members.
  • Interviews, hires, trains, and develops team members according to Levy guidelines.
  • Conducts regularly scheduled meetings to ensure lines of communication are open between management and team members.
  • Promotes a cooperative work climate, maximizing productivity and morale.
  • Uses all performance management tools to provide guidance and feedback to team members.
  • Assists fellow team members when necessary.
  • Mentors Sous Chefs to improve their skills and leadership abilities.
Requirements
  • A culinary degree is preferred.
  • Ability to taste and evaluate food and beverage products.
  • Able to communicate effectively with the management team, guests, and team members.
  • Team builder and ability to successfully manage and develop a team.
  • Must be experienced with Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet.

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