Sous Chef (Traveling)

Compass Group•Memphis, TN

4d•$55,000 - $65,000

About The Position

The Traveling Sous Chef is responsible for successful culinary operations at healthcare facilities of various sizes within a region. The role assists with supervising, preparing, and cooking food items; developing daily menu items and their preparation and garnishment; and may supervise hourly associates. The Sous Chef works with the Executive Chef or Chef to develop menus and assist with ordering. The position involves 100% regional travel.

Requirements

Some progressive culinary or kitchen management experience, depending on formal degree or training.
Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
Computer experience, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet.
Willingness to participate in client satisfaction programs and activities.

Nice To Haves

Associate degree or equivalent experience.
Catering experience.
Experience in high-volume, complex foodservice operations.
Institutional and batch cooking experience.
ServSafe certification.

Responsibilities

Assist the Executive Chef with managing account cost controls and controlling expenditures.
Assist the Executive Chef with planning and creating menus.
Produce and execute catering events.
Roll out new culinary programs in conjunction with the company marketing and culinary team.
Assist with supervising, preparing, and cooking food items and developing daily menu items, including preparation and garnishment.
May supervise hourly associates.
Assist with ordering.