Sr. Sous Chef - Stryker (Fremont, CA)

Compass Group•Fremont, CA

8d•$80,000 - $90,000•Onsite

About The Position

CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job SummaryReporting directly to the General Manager, the Senior Sous Chef is a key leader within the Culinary Department at Stryker in Fremont, CA. In this role, you will help drive day-to-day kitchen operations, mentor and supervise hourly team members, and ensure exceptional food quality, presentation, and consistency. You will oversee daily culinary operations, including café service and catering, delivering a seamless, high-quality dining experience across the facility. Your leadership and creativity will be instrumental in maintaining standards, enhancing the guest experience, and supporting an efficient, energized kitchen environment.

Requirements

Some progressive culinary/kitchen management experience, depending upon formal degree or training
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
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 patient satisfaction programs/activities

Nice To Haves

A.O.S. Degree in Culinary Arts or culinary certificate and required experience
Catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences helpful
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