Sous Chef I - IMG Academy (Bradenton, FL)

Compass Group

10d•$65,000 - $70,000•Onsite

About The Position

The Sous Chef at IMG Academy (Bradenton, FL) will be responsible for supporting and overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff and students. You will be at the forefront of culinary excellence, assisting in the successful operation of our Culinary Department. Reporting to the Executive Chef, you’ll help craft menus, supervise food preparation, and ensure the highest quality dining experience for students, athletes, and visitors. This role offers an exciting opportunity for a dynamic and entrepreneurial culinary professional who thrives in a high-energy environment.

Requirements

Must have at least 3-5 years of relevant culinary management experience
Bilingual in English /Spanish preferred
Prior experience in an education setting is highly preferred
Must be flexible to work a varying work schedule
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
Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail and the Internet
Excellent interpersonal, customer service, and oral/written communication skills
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

Responsibilities

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 controls expenditures for the account
Rolls out new culinary programs in conjunction with the marketing and culinary teams
Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen
Motivates, trains, develops, and directs the back of house employees preparing and cooking foods to accomplish the objectives of the operation
Performs other duties as assigned