Sous Chef

Compass Group•Kansas City, MO

11d•$60,000 - $68,000•Onsite

About The Position

Working as the Sous Chef, you are responsible for the successful operation of the Culinary Department for a 200-bed acute care hospital, serving patients three meals a day, seven days a week. On-site there is also a coffee shop that operates seven days a week and a full service cafeteria that operates Monday - Friday. The cafeteria serves breakfast, lunch and dinner. You may supervise a team of 25, comprised of Porters, Cooks, Senior Cooks, Catering Coordinator and Catering Chef. You will support the Executive Chef with developing new menus and ordering. You will also assist in the preparation, cooking and garnishing of meals. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Nice To Haves

A.S. or equivalent experience
Some progressive culinary/kitchen management experience, depending upon formal degree or training
Catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences helpful
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities
ServSafe certified - highly desirable

Responsibilities

Assists the Executive Chef with managing cost controls and control expenditures for the account
Assists the Executive Chef with planning and creating menus
Produces and execute catering events
Rolls out new culinary programs in conjunction with Company marketing and culinary team