Sous Chef

Compass Group•Owensboro, KY

4d•Onsite

About The Position

Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a 477-bed acute care facility. The Sous Chef supports both Patient and Retail dining, as well as internal and external caterings. The patients are served breakfast, lunch and dinner seven days per week. The off-site retail locations operate Monday - Friday, serving breakfast and lunch. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You will supervise hourly associates and work with Executive Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Requirements

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. or equivalent experience
Some progressive culinary/kitchen management experience, depending upon formal degree or training
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
ServSafe certified - highly desirable

Responsibilities

Assists the Executive Chef with managing cost controls and control expenditures for the account
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