Sous Chef

Compass Group•O'Fallon, IL

25d•$55,000 - $65,000•Onsite

About The Position

Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a 96-bed hospital, serving patients bedside via our Dining On-Call program. The hospital has a cafeteria (Employee window), full service coffee shop, catering and vending services. You will assist in the supervision, preparation, and cooking of various food items (hot and cold), developing daily menu items and their preparation and garnishment. You may supervise 18-21 hourly associates and you work with Executive Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Requirements

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

Nice To Haves

A.S. or equivalent experience
Healthcare experience preferred, high volume restaurant, hotel or catering experience a plus
Some progressive culinary/kitchen management experience, with at least 2 years in a supervisory role
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
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