CATERING SOUS CHEF - Manhattanville University - Purchase, NY

Compass Group•Town/Village of Harrison, NY

41d•$80,000 - $85,000•Onsite

About The Position

At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary We’re seeking an energetic, innovative Catering Sous Chef to help lead the successful operation of our culinary department. Working closely with the Executive Chef, you’ll play a key role in menu development, catering execution, and daily kitchen operations. This is an exciting opportunity for a driven culinary professional who thrives in a fast-paced environment and enjoys creativity, leadership, and hands-on cooking.

Requirements

Associate’s degree (A.S.) in Culinary Arts or equivalent professional experience
Progressive culinary or kitchen management experience (based on education/training)
Catering experience strongly preferred
Experience with high-volume, complex foodservice operations highly desirable
Institutional and batch cooking experience a plus
Strong understanding of current food and catering trends, with an emphasis on: Quality and consistency, Production and presentation, Sanitation and food safety, Food cost control
Comfortable using technology, including: Microsoft Word, Excel, and PowerPoint, Outlook, email, and internet-based systems
Willingness to participate in client satisfaction programs and engagement activities

Nice To Haves

ServSafe Certification (highly desirable)

Responsibilities

Partner with the Executive Chef to manage food costs, control expenditures, and support financial goals
Assist with planning, developing, and executing seasonal and innovative menus
Lead the production and execution of catering events, ensuring exceptional quality and presentation
Supervise, train, and motivate hourly culinary team members
Roll out new culinary programs in collaboration with company marketing and culinary teams
Support ordering, inventory management, and kitchen organization
Maintain high standards for sanitation, safety, and food quality