Executive Sous Chef - Fayetteville, GA

Compass Group

24d•$65,000 - $80,000•Onsite

About The Position

CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job SummaryThe Executive Sous Chef will be responsible for supporting the Executive Chef in overseeing kitchen operations for a corporate dining account in Fayetteville, GA, while maintaining a safe and sanitary work environment for the staff. In this high-impact role, you’ll partner with the Executive Chef and General Manager to lead a thriving corporate dining operation—bringing creativity, precision, and energy to every plate. You’ll help drive culinary excellence, inspire kitchen talent, and ensure a safe, efficient, and high-performing environment.

Requirements

B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training
3-5 years of relevant culinary experience in high-volume operations
Mastery of a wide variety of kitchen positions and stations
Ability to think on their feet, as well as create, produce, and serve on the fly
Knowledge of food cost and how it pertains to a kitchen, product, and quality identification
Excellent interpersonal, customer service, and oral/written communication skills
Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification

Nice To Haves

Catering experience preferred
flexible to work weekends as needed based on business need
Demonstrated understanding of current culinary market/trends and creative food presentation preferred

Responsibilities

Assists the Executive Chef in ensuring compliance with all sanitation, ServSafe, safety, production, and merchandising requirements
Motivates, trains, develops, and directs the back-of-house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors
Ensures that high-quality food items are creatively prepared and presented in a cost-effective manner
Assists in all phases of planning, ordering, inventory, and food preparation
Supports the management of cost controls and control expenditures for the account
Rolls out new culinary programs in conjunction with the marketing and culinary teams
Performs other duties as assigned