CHEF, SOUS - Barnard College- New York, NY

Compass Group•New York, NY

2d•$65,000 - $70,000•Onsite

About The Position

The Sous Chef is responsible for the successful operation of a facility’s Culinary Department. The role assists with supervising, preparing, and cooking food; developing daily menu items and their preparation and garnishment; and may supervise hourly associates. The Sous Chef works with the Executive Chef/Chef to develop new menus and assist with ordering. The position also supports cost controls and expenditures, plans and creates menus, produces and executes catering events, and rolls out culinary programs with the company marketing and culinary team.

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 Word, Excel, and PowerPoint, Outlook, email, and the Internet.
Willingness to participate in client satisfaction programs and activities.

Nice To Haves

Associate of Science 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 cost controls and controlling account 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 menus and their preparation and garnishment.
May supervise hourly associates.
Assist with ordering.