Sous Chef

Compass Group•Washington, DC

48d•$75,000 - $85,000•Onsite

About The Position

Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a luxury hotel and banquet facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Requirements

A.S. or equivalent experience
Previous culinary management woth stron food knowledge (min of 3 years)
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
Pand L and food cost management and understanding
ServSafe certified - highly desirable

Responsibilities

Assists the Executive Chef with managing cost controls and control expenditures for the account
Overseeing multiple outlets within the hotel
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