Sous Chef

Position Title: Sous Chef - Edgartown, MA Pay Grade: 11 Other Forms of Compensation: Ferry & Parking Reimbursement Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation.Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary: The Sous Chef is a pivotal role within our kitchen, assisting the Executive Chef in managing all aspects of food production and kitchen operations. This role involves overseeing the preparation and presentation of high-quality dishes, supervising and training kitchen staff, and ensuring that all culinary operations run smoothly and efficiently. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to thrive in a dynamic, fast-paced environment. Key Responsibilities: Culinary Excellence: Prepare and oversee the preparation of high-quality, innovative dishes that adhere to cost-effective practices and corporate guidelines. Collaborate with the Executive Chef to develop and update menus based on seasonal ingredients, market trends, and customer feedback. Operational Support: Assist the Executive Chef in planning and executing daily kitchen operations. Assist in all aspects of kitchen management including planning, ordering, inventory control, and food preparation. Cost Management: Contribute to the development and implementation of cost control measures, monitoring expenditures to align with budgetary constraints. Team Supervision: Conduct regular inspections to ensure kitchen cleanliness, organization, and meets sanitation standards while supervising and guiding kitchen staff. Employee Development: Inspire, train, and mentor back-of-house employees to enhance performance and achieve operational objectives. Additional Duties: Perform other related responsibilities as assigned to support the culinary team and operational goals. Qualifications: Education: Bachelor’s Degree in Culinary Arts, Food Service Technology/Management, or a related field; or Associate’s Degree in Culinary Arts with advanced specialized training. Experience: 3-5 years of progressive culinary experience with a proven track record in various kitchen positions and stations. Skills: Demonstrated ability to think quickly, adapt, and create exceptional dishes under pressure. Proficient in food cost management, product quality assessment, and kitchen operations. Technical Proficiency: Competent in using Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and Internet applications. Communication: Excellent interpersonal, customer service, and written/verbal communication skills. 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. Unidine is a member of Compass Group USA Associates at Unidine are offered many fantastic benefits. Medical Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. 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. 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. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Unidine Healthcare Joshua Ryan Keith Nearest Major Market: Nantucket Nearest Secondary Market: Cape Cod Job Segment: Food Service, Sous Chef, Chef, Culinary, Kitchen, Hospitality #J-18808-Ljbffr