CATERING SOUS CHEF - BALTIMORE, MD

Compass Group•Baltimore, MD

7d•$55,000 - $65,000•Onsite

About The Position

As a Sous Chef, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. 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 also motivates, trains, develops, and directs 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. The ideal candidate will possess strong culinary leadership experience, including overseeing kitchen operations, managing and developing high-performing teams, and delivering exceptional food quality. Experience with catering operations, event execution, and menu planning is highly preferred, along with a demonstrated ability to lead teams in a fast-paced foodservice environment while maintaining high standards of service, food safety, and operational excellence. Hours of operation are Monday through Friday from 5:00 AM to 3:00 PM. Additional hours may be required to support special events and business needs as necessary.

Requirements

5 years of related culinary experience including 1 year at the management level.
Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
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.
Computer skills and knowledge of MS Office products including Excel.

Nice To Haves

ServSafe or Department of Health Certification is preferred.
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.