Sous Chef

Compass Group•Newport, RI

41d•$50,000 - $55,000•Onsite

About The Position

The Sous Chef is a pivotal role within our kitchen, assisting the Executive Chef in managing all aspects of food production and kitchen operations. This role involves overseeing the preparation and presentation of high-quality dishes, supervising and training kitchen staff, and ensuring that all culinary operations run smoothly and efficiently. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to thrive in a dynamic, fast-paced environment.

Requirements

Bachelor’s Degree in Culinary Arts, Food Service Technology/Management, or a related field; or Associate’s Degree in Culinary Arts with advanced specialized training.
3-5 years of progressive culinary experience with a proven track record in various kitchen positions and stations.
Demonstrated ability to think quickly, adapt, and create exceptional dishes under pressure. Proficient in food cost management, product quality assessment, and kitchen operations.
Competent in using Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and Internet applications.
Excellent interpersonal, customer service, and written/verbal communication skills.

Responsibilities

Prepare and oversee the preparation of high-quality, innovative dishes that adhere to cost-effective practices and corporate guidelines.
Collaborate with the Executive Chef to develop and update menus based on seasonal ingredients, market trends, and customer feedback.
Assist the Executive Chef in planning and executing daily kitchen operations.
Assist in all aspects of kitchen management including planning, ordering, inventory control, and food preparation.
Contribute to the development and implementation of cost control measures, monitoring expenditures to align with budgetary constraints.
Conduct regular inspections to ensure kitchen cleanliness, organization, and meets sanitation standards while supervising and guiding kitchen staff.
Inspire, train, and mentor back-of-house employees to enhance performance and achieve operational objectives.
Perform other related responsibilities as assigned to support the culinary team and operational goals.