Executive Sous Chef
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 Summary
The Executive Sous Chef will be responsible for supporting the Executive Chef in overseeing kitchen operations for a corporate dining account in Atlanta, GA, while maintaining a safe and sanitary work environment for the staff. In this high-impact role, you'll partner with the Executive Chef and General Manager to lead a thriving corporate dining operation—bringing creativity, precision, and energy to every plate. You'll help drive culinary excellence, inspire kitchen talent, and ensure a safe, efficient, and high-performing environment.
Key Responsibilities:
- Assists the Executive Chef in ensuring compliance with all sanitation, safety, production, and merchandising requirements
- Motivates, trains, develops, and directs the back-of-house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors
- Ensures that high-quality food items are creatively prepared and presented in a cost-effective manner
- Assists in all phases of planning, ordering, inventory, and food preparation
- Supports the management of cost controls and control expenditures for the account
- Rolls out new culinary programs in conjunction with the marketing and culinary teams
- Performs other duties as assigned
Qualifications:
- B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training
- 3-5 years of relevant culinary experience in high-volume operations
- Catering experience preferred
- Flexible to work weekends as needed based on business need
- Mastery of a wide variety of kitchen positions and stations
- Ability to think on their feet, as well as create, produce, and serve on the fly
- Knowledge of food cost and how it pertains to a kitchen, product, and quality identification
- Excellent interpersonal, customer service, and oral/written communication skills
- Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification
- Demonstrated understanding of current culinary market/trends and creative food presentation preferred
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.