CATERING SOUS CHEF

Job Summary

Working as the Sous Chef, at Google D.C. is to lead culinary excellence, take program ownership and support the strategic direction of the company's evolving, dynamic and innovative Catering at Google Program in addition to assisting with our Google Food program in our campus cafes. This entails adhering to the client's culture and guidelines, health department regulations, and RA/Google standards. The Sous Chef has to provide high level culinary expertise, attention to detail, creativity, and project support to the local team, managing, implementing and supporting the Catering program. They will assist in helping to set the standards for BOH operating systems and QA standards, culinary training, mentoring, and culinary innovation for catering.

This awesome position offers:

• Unlimited growth with the Compass Group
• Work /Life balance – Monday- Friday daytime hours
• Excellent benefits & perks with Housing & Transportation Stipend
• A positive and supportive team environment

The great things you’ll do

• Oversee and contribute to the successful execution of catering events on campus
• Assist in maintaining cafe operations
• Design, manage and own the overall experience, not just the offerings
• Work with catering clientele to develop seasonal/specialty menus with complete systems: product specs., recipes, presentation photos, etc…
• Remain focused on serving delicious food
• Drive excellence and quality standards
• Set an expectation of hospitality that is friendly and engaging
• Manage and mentor toward business goals, ensuring maturation and training of our team
• Ensure that all hiring and training standards are met
• Partner with Food Safety and Workplace Safety managers to train and develop the safety programs
• Work with direct management to ensure all guidelines are implemented and adhered to
• Treat everyone with professionalism, care and respect
• Communicate with all partners honestly, accurately and in a timely manner
• Work closely in conjunction with operations team and senior management

What we look for in the perfect candidate

• Clear, Concise Communication, Empathy, Ownership, and Passion!
• Supremely organized, forward-thinking, ability to manage the month, not the day.
• Degree from an accredited Culinary Institute preferred - not required
• 3-5 years of Sous Chef experience with: demanding and premier clients, high volume, various service styles, last minute modifications and/or requests.
• Minimum 5 years of overall culinary experience
• A track record of being a financially responsible manager with the ability to manage all needed planning, procurement, and staging of multiple events both on budget and exceeding expectations.
• Experience collaborating with multiple clients, arranging presentations and tastings, and providing them the best solutions for their requests.
• Collaborating with site management weekly during meetings, providing accountability for catering, culinary, your clients and peers.
• Ability to manage yourself through effective time management, steering results at a high-level across campus through: Pop-UP Events, Surprise and Delights, Chefs tables, etc…
• Leadership skills with teams of 12, or more team members
• Knowledge of food and catering trends with a focus on ethnicity, quality, production, sanitation, food cost controls and presentation
• Passion for food trends, flavors and innovation
• Comfort with multiple cuisines, pop-up menus, scaling production and keeping the team: efficient, motivated, and organized.
• Ability to effectively communicate, motivate and interact with all levels within the organization
• Ability to work in a fast paced, changing environment with multi-site kitchens and event spaces