Executive Sous Chef - Waterford School

Compass Group•Sandy, UT

22h•$65,000 - $75,000•Onsite

About The Position

As the Executive Sous Chef, you will play a key leadership role in supporting the culinary operations at The Waterford School, an independent, coeducational day school in Sandy, Utah, serving approximately 1,100 students in Preschool through Grade 12. This position supports a vibrant and diverse dining program that serves the school's dynamic K-12 community. You will work closely with the Executive Chef to oversee daily food production, menu development, catering execution, inventory management, and the supervision of hourly culinary associates. This is an exciting opportunity for an energetic and motivated culinary professional with a passion for scratch cooking, creativity, and delivering exceptional food quality and presentation. The ideal candidate will thrive in a fast-paced environment, enjoy mentoring team members, and be committed to providing an outstanding dining experience for students, faculty, staff, and guests.

Requirements

2+ years of dynamic culinary or kitchen management experience in high-volume foodservice operations; K–12, institutional, or contract dining preferred.
Strong catering experience and ability to lead special events.
Knowledge of scratch cooking, batch production, and food cost controls.
Confirmed understanding of food trends, seasonal ingredients, and sustainable practices.
ServSafe Certification highly preferred.
Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and internet-based tools.
Excellent communication and leadership skills with a strong sense of ownership and collaboration.
Dedication to customer happiness and a passion for crafting delicious, nutritious meals for students and school communities.

Nice To Haves

Associate degree in Culinary Arts or equivalent experience.

Responsibilities

Assist the Executive Chef in daily kitchen operations, including food preparation, production, and supervision of back-of-house staff.
Support cost control initiatives by assisting with inventory management, ordering, and minimizing food waste.
Help plan, develop, and implement menus that align with company culinary standards, student preferences, and nutritional guidelines.
Lead or support the preparation and execution of catered events, ensuring high-quality food, presentation, and service.
Implement and support new culinary programs and initiatives in collaboration with the Executive Chef and corporate culinary team.
Ensure all food safety and sanitation guidelines are rigorously followed, including compliance with HACCP and allergy protocols.
Maintain high standards for food quality, cleanliness, and organization in all kitchen areas.
Participate in training and mentoring hourly culinary staff to support skill development and team culture.
Champion a safe, inclusive, and collaborative kitchen environment that reflects the values of the school community and company.