As a Sous Chef, you'll oversee the Culinary Department's operations, assisting in food preparation, cooking, and menu development. You'll collaborate with the Executive Chef to create daily menus, supervise hourly staff, and manage ordering. This role is ideal for an energetic and entrepreneurial culinary professional looking to make an impact.

Key Responsibilities:

• Support the Executive Chef in managing costs and expenditures.
• Assist in menu planning and creation.
• Produce and execute catering events.
• Launch new culinary programs with the marketing and culinary teams.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.

Compass Corporate maintains a drug-free workplace.

Applications are accepted on an ongoing basis.

• Medical, Dental, and Vision Insurance.
• Life Insurance/AD and Disability Insurance.
• Retirement Plan.
• Paid Time Off.
• Holiday Time Off (varies by site/state).
• Associate Shopping Program.
• Health and Wellness Programs.
• Discount Marketplace.
• Identity Theft Protection.
• Pet Insurance.
• Commuter Benefits.
• Employee Assistance Program.
• Flexible Spending Accounts (FSAs).

• A.S. degree or equivalent experience.
• Progressive culinary/kitchen management experience.
• Catering experience is a plus.
• Experience in high-volume, complex foodservice operations.
• Knowledge of institutional and batch cooking.
• Familiarity with food and catering trends focusing on quality and cost control.
• Proficiency in Microsoft Office and other computer skills.
• Participation in client satisfaction programs is required.
• ServSafe certification is highly desirable.