SOUS CHEF

CulinArt, a division of Compass Group, is a leading foodservice management company with a rich history dating back to its founding in 1969. The company manages over 250 dining facilities across a diverse range of sectors including corporations, law and financial services firms, independent schools, colleges and universities, graduate schools, long-term care facilities, and entertainment venues throughout the United States. Known for its commitment to innovation and quality, CulinArt consistently revitalizes its service offerings to meet evolving client needs and maintains a strong reputation for excellence in the hospitality and foodservice industry. The company’s client base includes many Fortune 500 companies and prestigious educational institutions, providing unique career advancement opportunities within the company and across various geographic and industry domains.

We are currently seeking to hire both full-time and part-time Sous Chefs to join our team at the MSFT MKE03 Cafe located at 4800 90th Street, Racine, WI 53403. This role demands immediate availability and applicants are encouraged to submit their applications online only. The work schedule involves operating Monday through Sunday, with a typical shift working 4 days a week from 3:45 a.m. to 2:15 p.m., although additional scheduling details will be provided upon interview.

The Sous Chef position plays a critical role in supporting the Executive Chef in all aspects of kitchen operations. The ideal candidate will have prior experience as a sous chef and in high-volume cooking environments. Those with culinary degrees are preferred, reflecting the company’s emphasis on professional culinary standards and commitment to quality food preparation. The compensated hourly wage ranges from $20.00 to $24.00 depending on experience and qualifications.

In this capacity, the Sous Chef will assist in preparing and cooking food in accordance with approved recipes and production standards, ensuring that all production deadlines are met efficiently. The role demands overseeing other kitchen staff, including cooks and food-service associates. Responsibilities include supervising scheduling, training, interviewing, performance evaluations, counseling, and recommending disciplinary actions where necessary. The Sous Chef also ensures compliance with all food safety and sanitation regulations by properly storing food, maintaining presentation and portion control standards, and managing the cleanliness and sanitation of kitchen equipment and workstations.

Customer satisfaction is also a focus, requiring the Sous Chef to interact with customers directly to resolve complaints and provide detailed information about menu items. Inventory management is another key duty, necessitating monitoring of product deliveries, usage, and waste, and communicating supply needs to the Executive Chef or supervisor promptly.

Working at CulinArt offers numerous benefits including retirement plans, health and wellness programs, associate shopping discounts, and various voluntary insurance options. Both full-time and part-time team members receive valuable perks such as employee meals and internal referral bonuses. Full-time employees have additional access to medical, dental, vision, life and disability insurance plans, commuter benefits, flexible spending accounts, and employee assistance programs, making this an attractive opportunity for culinary professionals seeking growth and stability with a well-established company committed to diversity, inclusion, and career development.