Sous Chef

Compass Group•Purcellville, VA

25d•$60,000 - $76,500•Onsite

About The Position

At Bon Appetit Management Company, we are committed to great food and outstanding service. Unlike other companies, our chefs and managers have the freedom to be creative and bring cutting-edge food into their cafes, as we do not use standardized recipes or central commissaries. We are a restaurant company that operates in contract food service, offering opportunities for staff to grow, try new things, and learn. Our rapid growth and diverse accounts translate into exciting opportunities for our people. As a Sous Chef at Patrick Henry College, you will be responsible for assisting with the overall success of the Residential Dining food program and overseeing culinary functions. This includes assisting in all phases of planning, ordering, inventory, and food preparation, while adhering to the client’s culture and guidelines, Health Department regulations, and company standards for food quality, freshness, and presentation. The Sous Chef also motivates, trains, develops, and directs the back-of-house associates in preparing and cooking foods to meet operational objectives and ensure customer, client, and management satisfaction.

Requirements

5 years of related culinary experience including 1 year at the supervisory or lead level.
Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
Ability to set up and distribute production sheets.
Supervisory, leadership, training, management, and coaching skills.
Computer skills and knowledge of MS Office products including Excel.

Nice To Haves

ServSafe or Department of Health Certification is preferred.
Associate’s degree in Culinary Arts is preferred.

Responsibilities

Assists in coordinating and participating in the preparation and cooking of various food items.
Lead a team of 10
Work closely and collaborate with the General Manager and Executive Chef
Assists with planning and creating menus.
Rolls out new culinary programs in conjunction with the marketing and culinary team.
Assists with managing cost controls and controlling expenditure.
Performs other duties as assigned.