Sous Chef- 1922 Club

Compass Group•Columbus, OH

1d•$60,000 - $70,000•Onsite

About The Position

Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Requirements

Successful operation of the Culinary Department for a facility.
Assist in the supervision, preparation, and cooking of various food items.
Develop daily menu items and their preparation and garnishment.
Supervise hourly associates.
Work with Executive Chef/Chef to develop new menus and assist with ordering.

Nice To Haves

Energetic, entrepreneurial Culinary professional.

Responsibilities

Supports the Executive Chef in all culinary operations, including prep planning, menu execution, recipe adherence, and daily service leadership.
Oversees kitchen staff during service, providing direction, guidance, coaching, and hands on support to ensure consistency and quality.
Leads by example in professionalism, culinary standards, organization, and kitchen culture.
Supervises daily production including prep lists, station readiness, mise en place, and quality checks.
Ensures flawless execution of food presentation, portioning, timing, and plating aligned with the Executive Chef’s standards.
Champions food safety and sanitation, including HACCP practices, temperature logs, labeling, and equipment maintenance.
Assists in inventory management, including ordering, receiving, product rotation, and waste control.
Supports menu development and tastings, providing input on seasonal items, specials, and game day displays.
Collaborates with FOH partners, ensuring clear communication on timings, menu changes, dietary needs, and special requests.
Helps train and develop culinary team members, supporting cross training and skill-building efforts.
Acts as kitchen lead in the absence of the Executive Chef, ensuring smooth and consistent operation.
Assists with administrative and operational tasks such as production schedules, prep guides, staffing inputs, and event execution.
Adapts quickly to game day volume shifts, last minute changes, private event needs, or member-specific requests.
Other duties, as assigned.