Compass Group USA

Experienced Chef De Cuisine-Texas A&M College Station

DALLAS, TXPosted 16 days ago

Job summary

  • Job post source

    This job is directly from Compass Group USA

  • Job overview

    The Experienced Chef de Cuisine at Compass Group USA supports culinary operations at Texas A&M Athletics, ensuring food quality and managing kitchen staff to contribute to a successful food program.

  • Responsibilities and impact

    The role involves assisting in food preparation and cooking, menu planning, managing budgets and costs, staff training, and implementing new culinary programs in coordination with marketing and culinary teams.

  • Compensation and benefits

    The position offers competitive wages, health benefits including medical, dental, vision, life and disability insurance, retirement plans, wellness programs, and additional voluntary benefits such as pet insurance and identity theft protection.

  • Experience and skills

    Candidates need at least 5 years of culinary experience with 1 year in management, knowledge of food trends, cost control, sanitation, and supervisory skills; ServSafe or health certification and an associate degree in Culinary Arts are preferred.

  • Career development

    The company provides opportunities for training and development to help employees achieve their full potential.

  • Work environment and culture

    Compass Group USA promotes a culture of empowerment, learning, growth, and meaningful impact within a campus team environment.

  • Company information

    Compass Group USA is a large food service company providing culinary services to institutions like Texas A&M University, emphasizing quality and client satisfaction.

  • Team overview

    The Chef de Cuisine reports to the Culinary Director and works closely with culinary and marketing teams to deliver food services at Texas A&M Athletics.

  • Job location and travel

    The job is located at Texas A&M University in College Station, Texas, with full-time hours and details provided during the interview.

  • Unique job features

    The role includes unique opportunities to work within a university athletics setting, focusing on farm-to-table and seasonal cooking philosophies.

Company overview

Compass Group USA Inc. is a leading foodservice and support services company that operates across various sectors including corporate dining, healthcare, education, and sports and leisure. They generate revenue primarily through contracts with businesses and institutions, providing catering, vending, and facilities management services. Founded in 1994 as part of the UK-based Compass Group PLC, the company has grown significantly through strategic acquisitions and partnerships, becoming a major player in the North American market. Notable milestones include acquiring Morrison Management Specialists and Canteen Vending Services, which expanded their service offerings and market reach.

How to land this job

  • Tailor your resume to highlight your culinary management and supervisory experience, emphasizing your ability to lead kitchen staff during prep and service periods as required by Compass Group USA for the Chef de Cuisine role at Texas A&M.

  • Focus on showcasing your skills in budget management, cost control, and communication with stakeholders, particularly your experience managing food costs, specialty meal items, and equipment upgrades, which are key responsibilities in this position.

  • Apply through multiple channels including Compass Group USA’s corporate careers page, LinkedIn, and other job boards where this position is posted to maximize your visibility and chances of being noticed.

  • Connect with current employees or managers in the culinary or campus dining division at Compass Group USA on LinkedIn; start conversations by asking about their experience working with the Texas A&M athletics food program or mentioning your shared interest in culinary leadership and farm-to-table cooking trends.

  • Optimize your resume for ATS by incorporating keywords from the job description such as 'culinary management,' 'budget management,' 'food cost control,' 'staff training,' 'menu planning,' 'ServSafe certification,' and 'seasonal cooking' to ensure it passes automated screenings effectively.

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