SOUS CHEF I - TEWKSBURY, MA

Compass Group•Tewksbury, MA

2d•$60,000 - $70,000•Onsite

About The Position

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary As a Sous Chef I, you play a key role in supporting the overall success of the food program while overseeing day-to-day culinary operations for a corporate dining account. This role partners closely with culinary leadership across all phases of menu planning, purchasing, inventory management, and food production. The Sous Chef I ensures strict adherence to client expectations, company standards, and all local health and safety regulations, while consistently delivering high-quality, fresh, and well-presented meals. In addition, this role provides hands-on leadership to the back-of-house team—motivating, training, and developing associates to drive operational excellence and enhance the overall dining experience for guests, clients, and stakeholders. This is a Monday-Friday role with standard hours of operation to include 6am-4pm.

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.