Eurest
- We are hiring immediately for a SOUS CHEF position.
- Location : 10220 Aristocrat Way, Las Vegas, NV 89135. Note : online applications accepted only.
- Schedule : Full Time; Monday through Friday 6am- 4pm with some evenings based on business needs.
- Details : The Sous Chef will be responsible for breakfast, lunch, and catering for up to 500 meals daily.
- Requirement : Must have previous experience in a high-volume upscale dining setting.
- Salary : $50,000 - $70,000 depending on experience
- Internal Employee Referral Bonus Available
We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1303034.
The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies.
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Application Deadline : applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.
Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today!
Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve.
The Eurest Promise, connect with people, inspire through food, create solutions, and live our promise, is exemplified throughout our organization.
Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500.
Job Summary
Summary : As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions.
The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation.
The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.
Essential Duties and Responsibilities :
- Assists in coordinating and participating in the preparation and cooking of various food items.
- Assists with planning and creating menus.
- Rolls out new culinary programs in conjunction with the marketing and culinary team.
- Assists with managing cost controls and controlling expenditure.
- Performs other duties as assigned.
Qualifications :
- 5 years of related culinary experience including 1 year at the management level.
- Experience in restaurants, hotels, corporate dining, education, military, health care, and / or related food service operations.
- Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
- Ability to set up and distribute production sheets.
- Supervisory, leadership, training, management, and coaching skills.
- ServSafe or Department of Health Certification is preferred.
- Computer skills and knowledge of MS Office products including Excel.
- Associate’s degree in Culinary Arts is preferred.
Associates at Eurest are offered many fantastic benefits.
Full-time and part-time positions offer the following benefits to associates : Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program
Full-time positions also offer the following benefits to associates : Medical, Dental, Vision, Life Insurance / AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs)
About Compass Group : Achieving leadership in the foodservice industry
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