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Executive Sous Chef

2 months ago

Evansville, Indiana, United States Compass Group USA Full time
Job Summary

Compass Group USA is seeking a highly motivated and experienced Executive Sous Chef to join our team at the University of Evansville in Indiana. As a key member of our culinary team, you will be responsible for overseeing residential dining operations, maintaining a safe and sanitary work environment, and ensuring high-quality food preparation and presentation.

Key Responsibilities
  • Coordinate the activities of culinary personnel engaged in food preparation and service.
  • Ensure the preparation and presentation of high-quality food items in a cost-effective manner.
  • Assist in all phases of planning, ordering, inventory, and food preparation.
  • Support the management of cost controls and expenditures for the account.
  • Roll out new culinary programs in conjunction with the marketing and culinary teams.
  • Ensure the cleanliness, organization, and overall sanitation of the dining hall.
  • Lead the hiring, training, and development of staff to uphold excellence in service and food quality.
  • Maintain client and customer happiness by ensuring food quality and customer service standards are met consistently.
  • Prepare and complete all vital daily, weekly, and financial reports, including those related to food and labor costs.
  • Ensure compliance with all quality and food safety standards to guarantee the health and safety of our customers.
  • Foster strong client relationships to align our programs with their objectives, driving happiness and retention.
Qualifications
  • B.S. Degree in Culinary Arts, Food Services Technology/Management, or related field; or A.O.S. Degree in Culinary Arts with additional specialized training.
  • 3-5 years of relevant culinary experience.
  • Excellent interpersonal, customer service, and oral/written communication skills.
  • Knowledge of food cost and how it pertains to a kitchen, product, and quality identification.
  • Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet.
  • High volume, complex foodservice operations experience - highly desirable.
  • Institutional and batch cooking experiences helpful.