Catering Sous Chef I - B&I (Durham, NC)

Compass Group

6d•$65,000 - $70,000•Onsite

About The Position

As a Catering Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions of a corporate dining account in Durham, NC. The position entails assisting in all phases of planning, ordering, inventory, food preparation, and supporting catering. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness, and presentation. The Sous Chef I also motivate, train, develop, and direct the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. We are seeking a Sous Chef who is confident, capable of standing their ground when needed, and highly skilled at multitasking in a fast‑paced culinary environment. This role requires a leader who can motivate, train, develop, and guide back‑of‑house associates in preparing and cooking high‑quality foods that meet the expectations of our customers, clients, and management team.

Requirements

5 years of related culinary experience, including 1 year at the management level.
High volume catering experience of at least 3 years is required.
Experience in Hospitality or hotel background required.
A demonstrated drive and readiness for growth
Knowledge of food and industry trends with a focus 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 is preferred.
Computer skills and knowledge of MS Office products, including Excel.
Associate’s degree in Culinary Arts is preferred.

Responsibilities

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.
Support catering events.