SOUS CHEF - MILWAUKEE, WI

Compass Group•Milwaukee, WI

2d•$60,000 - $65,000

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 SummaryKey Responsibilities Lead, train, and support culinary staff to maintain consistency, efficiency, and discipline across all kitchen stations. Maintain the highest standards of organization, cleanliness, and QA/food safety in the kitchen. Collaborate with the Director of Culinary on quarterly seasonal menu development, specials, and signature dishes. Engage with Director of Catering and Director of Culinary to initiate menus based on planner and guest feedback, alongside catering and food trends Assure all menus are priced correctly. Work in partnership with the Retail and Catering Managers to align menu offerings with the Retail lines of business. Oversee inventory, ordering, and product quality, assisting in managing food costs while preserving excellence and sustainability. Step into leadership responsibilities in the absence of the Director of Culinary, ensuring continuity of operations and culture. Contribute to an environment where culinary tradition, craftsmanship, and innovation exist side by side.

Requirements

Culinary degree or equivalent professional training.
At least 3 years of fine dining or high end restaurants.
Mastery of various cooking stations, advanced culinary techniques, knife skills, plating, and portion control.
Strong leadership and communication skills with a collaborative, disciplined approach to team development.

Nice To Haves

ServSafe or HACCP certification preferred.

Responsibilities

Lead, train, and support culinary staff to maintain consistency, efficiency, and discipline across all kitchen stations.
Maintain the highest standards of organization, cleanliness, and QA/food safety in the kitchen.
Collaborate with the Director of Culinary on quarterly seasonal menu development, specials, and signature dishes.
Engage with Director of Catering and Director of Culinary to initiate menus based on planner and guest feedback, alongside catering and food trends
Assure all menus are priced correctly.
Work in partnership with the Retail and Catering Managers to align menu offerings with the Retail lines of business.
Oversee inventory, ordering, and product quality, assisting in managing food costs while preserving excellence and sustainability.
Step into leadership responsibilities in the absence of the Director of Culinary, ensuring continuity of operations and culture.
Contribute to an environment where culinary tradition, craftsmanship, and innovation exist side by side.