SOUS CHEF - UNIVERSITY OF KENTUCKY - LEXINGTON, KY

Compass Group•Lexington, KY

1d•Onsite

About The Position

A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Do you enjoy using your culinary skills in fast paced growing environment? We are currently multiple salaried Catering Sous Chefs at the University of Kentucky in Lexington. In this role, you will be responsible for successfully supporting the culinary operations for student dining. You will assist in the supervision, preparation, and cooking of various food items, as well as developing daily menu items and their preparation and garnishment. Additionally, you may supervise hourly associates and collaborate with the Executive Chef/Chefs to develop new menus and assist with ordering. With our rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape!

Requirements

A.S. or equivalent experience
Culinary/kitchen management experience, depending upon formal degree or training
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
ServSafe® Certified

Responsibilities

Assist the Executive Chef and culinary team with managing cost controls and control expenditures for the account
Assists the Executive Chef and culinary team with planning and creating menus
Produce and execute catering events
Roll out new culinary programs in conjunction with the marketing and culinary teams
Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention
Perform other duties as assigned to support the efficient functioning of dining service operations