CHEF, EXECUTIVE SOUS II

Compass Group

2d•$75,000 - $79,000

About The Position

An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job SummaryThis individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines.

Requirements

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; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet

Nice To Haves

High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences helpful

Responsibilities

Coordinates activities of kitchen personnel engaged in preparation of food service
Ensures that high quality food items are creatively prepared and presented in a cost effective manner
Assists in all phases of planning, ordering, inventory, and food preparation
Supports the management of cost controls and control expenditures for the account
Rolls out new culinary programs in conjunction with the marketing and culinary teams
Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen
Performs other duties as assigned