Sous Chef - Houston Commissary

Salary Not Available

Position range in Harris County $27k - $64k Per Year

Sous Chef - Houston Commissary

Compass Group USA INC

Occupation: Chefs and Head Cooks

Location: Houston, TX - 77007

Positions available: 1

Job #: 16895244

Source: WorkInTexas

Posted: 7/21/2025

Updated: 7/24/2025

Expires: 8/23/2025

Web Site: WorkInTexas

Onsite / Remote: Work onsite all of the time

Job Type: Regular, Full Time (30 Hours or More), Permanent Employment, Day Shift

Agency Job ID: 116693

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Job Requirements and Properties

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Work Onsite

Full Time

Experience

60 Month(s)

Schedule

Full Time

Job Type

Regular

Duration

Permanent Employment

Hours

40 Hours Per Week

Shift

Day Shift

Public Transit

Available

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Sous Chef - Houston Commissary, Compass Group USA, Inc., Houston, TX. Work embedded at client site. Prepare and oversee food prep for workplace accounts and catering events. Create, plan, roll out innovative menus with Executive Chef. Ensure the successful preparation, cooking, and garnishment of all dishes, adhering to the highest standards of quality and presentation. Lead the production and execution of catering events, making sure that all food items meet client expectations and are delivered on time with precision and flair. Complete online ordering. Utilize technology effectively, including Microsoft Office, Outlook, and other relevant software, to manage daily operations, communicate with the team, and keep records up-to-date. Take inventory. Collaborate with the Executive Chef to manage cost controls, track expenditures, and optimize the financial performance of the culinary department. Coach and teach hourly kitchen associates, providing guidance and training to maintain a high-performance team. Assist in developing talent within the team, fostering a collaborative and entrepreneurial culture. Organize kitchen. Maintain comprehensive knowledge of food safety, sanitation, and current catering trends. Operate and maintain specialized kitchen tools, machinery, and equipment, ensuring they are used safely and efficiently in daily operations. Ensure all kitchen operations comply with health regulations and company policies, contributing to a safe and productive work environment. Work closely with the marketing and culinary teams to introduce new culinary programs and innovations. Adapt and implement creative solutions that align with the company's vision and enhance the overall guest experience. Apply an entrepreneurial mindset to solve problems proactively, anticipate challenges, and deliver results that align with client goals. Work M-F, 7am - 4pm, and Sat/Sun if events are booked and evening if events are booked or being prepped. Coach and teach 5-10 employees (Senior Cook, Cook, Baker, Pastry Chef).

Requires five (5) years of cooking experience in two or more of the following food types: Asian, Mexican, Mediterranean, French, Middle Eastern, American, Italian, Greek, or Caribbean including five (5) years: overseeing back-of-house employees; MS Office; writing and producing recipes; three (3) years: following and converting recipes; two (2) years: working in web-based ordering platforms. All hires must submit to a background check. Requires 2% local US travel to locations for large events. Apply: Send resume to: ... and reference #116693.

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