BANQUET CHEF- SAN DIEGO, CA

Compass Group•San Diego, CA

1d•$75,000 - $85,000•Onsite

About The Position

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email [email protected]. Job Summary In this role you will supervise and participate in food preparation and quality, physical maintenance and inventory functions to ensure high quality standards, safety, and revenue goals are met.

Requirements

Culinary Degree Required, Associates Degree Preferred
3-5 years of relevant culinary experience preferred
High volume production and catering experience
Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Desire to work with an industry leader preferred

Responsibilities

Assists in the creation and recommends menu changes
Recommends and implements procedural/production changes
Assures compliance with all sanitation Serve-Safe and safety requirements
Performs culinary management of food service operation to include inventory, ordering and receiving
Demonstrates proficiency in menu development, cost controls, and purchasing and inventory with a focus on sourcing and utilizing local food products
Performs other duties as assigned