Sous Chef

Compass Group•Davenport, IA

6d•Onsite

About The Position

Working as the Sous Chef, you will be responsible for the successful food service operation of the hospital's large-scale kitchen, serving patients, retail customers in the cafeteria and coffee shop, as well as some internal caterings. Strong understanding of technology, ability to manage retail technology as well as culinary and administrative. Prior management and culinary experience required. Scheduling, ordering, and inventory experience required. First and second shifts, some weekends and holidays required as business needs. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Requirements

Prior management and culinary experience required.
Scheduling, ordering, and inventory experience required.
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities

Nice To Haves

A.S. in Culinary or equivalent experience
Progressive culinary/kitchen management experience, depending upon formal degree or training
High volume, complex foodservice operations, 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
ServSafe certified

Responsibilities

Assists the Executive Chef with managing cost controls and control expenditures for the account
Assists the Executive Chef with planning and creating menus, scheduling, ordering and managing inventory
Produces and execute catering events
Assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment
Lead, coach and develop around 25 culinary team members
Rolls out new culinary programs in conjunction with Company marketing and culinary team