Job Overview
Benefits
Medical
Dental
Vision
Life Insurance/ AD
Disability insurance
Retirement Plan
Paid Time Off
Paid parental leave
holiday time off
Personal Leave
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
Flexible Spending Accounts (FSAs)
Job Description
Compass Group USA is a leading foodservice and support services company renowned for its dedication to great people, exceptional service, and outstanding results. With over 284,000 associates across the United States, Compass Group delivers award-winning dining experiences in a variety of settings including restaurants, corporate cafes, hospitals, schools, arenas, museums, and more across all 50 states. The company continually expands its reach to innovate and shape the foodservice industry while fostering new opportunities for growth and excellence. Compass Group values the contribution of each individual in building its legacy and encourages creativity and expertise from all associates to maintain its position as an industry leader.
The Sous Chef I role at Compass Group is integral to the successful operation and management of the culinary department. This position involves assisting with all aspects of food program management including planning, ordering, inventory, and preparation to ensure food quality, freshness, and presentation meet the highest standards. The Sous Chef I works closely with back-of-house associates, providing motivation, training, and development to uphold client requirements, health department regulations, and company standards. The role supports the culinary team by contributing to menu creation, rolling out new culinary programs, managing cost controls, and maintaining expenditure oversight. This hands-on position calls for strong leadership and organizational skills, as well as a passion for delivering exceptional foodservice experiences that satisfy customers, clients, and management alike. The employment is full-time, providing an opportunity to be part of a company committed to growth, innovation, and creating memorable culinary environments.
The Sous Chef I role at Compass Group is integral to the successful operation and management of the culinary department. This position involves assisting with all aspects of food program management including planning, ordering, inventory, and preparation to ensure food quality, freshness, and presentation meet the highest standards. The Sous Chef I works closely with back-of-house associates, providing motivation, training, and development to uphold client requirements, health department regulations, and company standards. The role supports the culinary team by contributing to menu creation, rolling out new culinary programs, managing cost controls, and maintaining expenditure oversight. This hands-on position calls for strong leadership and organizational skills, as well as a passion for delivering exceptional foodservice experiences that satisfy customers, clients, and management alike. The employment is full-time, providing an opportunity to be part of a company committed to growth, innovation, and creating memorable culinary environments.
Job Requirements
- 5 years of related culinary experience
- Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations
- Knowledge of food and industry trends focusing on quality, production, sanitation, safety, food cost controls, and presentation
- Ability to set up and distribute production sheets
- Supervisory, leadership, training, management, and coaching skills
- ServSafe or Department of Health certification preferred
- Computer skills and knowledge of MS Office including Excel
- Associate's degree in Culinary Arts preferred
Job Qualifications
- 5 years of related culinary experience
- Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations
- Knowledge of food and industry trends focusing on quality, production, sanitation, safety, food cost controls, and presentation
- Ability to set up and distribute production sheets
- Supervisory, leadership, training, management, and coaching skills
- ServSafe or Department of Health certification preferred
- Computer skills and knowledge of MS Office including Excel
- Associate's degree in Culinary Arts preferred
Job Duties
- Assists in coordinating and participating in the preparation and cooking of various food items
- Assists with planning and creating menus
- Rolls out new culinary programs in conjunction with the marketing and culinary team
- Assists with managing cost controls and controlling expenditure
- Performs other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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