Sous Chef

Compass Group•Evanston, IL

33d•$68,000 - $71,000•Onsite

About The Position

As the Sous Chef at Northwestern University’s Kellogg Global Hub, you’ll play a key role in leading the culinary operation of this dynamic and high-profile campus dining environment. This is an exciting opportunity for an energetic, hands-on culinary professional who enjoys creating exceptional food, developing a team, and bringing new ideas to the table. You’ll work closely with the Executive Chef to oversee daily culinary operations, develop menus, execute catering events, and lead a team of hourly union associates while maintaining high standards for quality, presentation, and service. The Sous Chef supports the overall success of the Culinary Department, assisting with food production, menu development, ordering, cost controls, catering, and team leadership. This role is ideal for a culinary leader who thrives in a high-volume environment and enjoys a combination of hands-on cooking and operational leadership.

Requirements

Progressive culinary or kitchen management experience.
High-volume, complex foodservice experience highly desirable.
Catering experience preferred.
Experience with institutional, university, or batch cooking a plus.
Strong knowledge of culinary trends, food production, sanitation, presentation, and food cost controls.
Proven supervisory, leadership, training, and coaching skills.
Experience working with union culinary or foodservice teams preferred.
Proficiency with Microsoft Office, Outlook, email, and internet applications.
ServSafe certification highly desirable.
Passion for culinary excellence, hospitality, and continuous improvement.

Nice To Haves

Associate’s degree in Culinary Arts or equivalent professional experience.

Responsibilities

Assist the Executive Chef with daily culinary operations and supervision of hourly union associates.
Supervise and participate in the preparation and cooking of high-quality food.
Develop daily menu items with attention to flavor, quality, presentation, and garnishment.
Partner with the Executive Chef on menu development and new culinary concepts.
Assist with ordering, inventory, food cost controls, and account expenditures.
Plan and execute catering events while maintaining exceptional food and service standards.
Train, coach, and develop culinary associates to promote consistency and professional growth.
Roll out new culinary programs and initiatives in partnership with the company’s marketing and culinary teams.
Maintain high standards for food safety, sanitation, production, and presentation.
Support client satisfaction initiatives and respond to the needs of the Northwestern community.