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Compass Group Sous Chef Jobs in Iowa (NOW HIRING)

Canteen

PREP COOK (PART TIME)

Ankeny, IA · On-site

$13.50 - $17/hr

Previous 4 years of catering chef experience required. * Pay Range: $18.00 per hour to $19.00 per ... with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt ...

Bon Appetit

PREP COOK (FULL TIME)

Decorah, IA

$13.25 - $16.75/hr

... with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt ... Obtains daily production schedule and preparation requirements from the Chef. * Prepares items on ...

Bon Appetit

PREP COOK (FULL TIME)

Decorah, IA · On-site

$13.25 - $16.75/hr

... with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt ... Obtains daily production schedule and preparation requirements from the Chef. * Prepares items on ...

Surety Hotel, Autograph Collection

Dishwasher

Des Moines, IA · On-site

$12.75 - $16.25/hr

Executive Chef and Sous Chefs, position is non-exempt WHO WE ARE Located in the historic Hippee ... You will have the opportunity to work with a phenomenal group of individuals with whom ...

Chartwells K12

CASHIER/FOOD SERVICE WORKER (ON CALL)

Vinton, IA · On-site

$13.75 - $16.50/hr

... with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt ... Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier ...

Ruth's Chris Steak House

Prep Cook

West Des Moines, IA · On-site

$13 - $16.50/hr

... Group (PHG) is seeking a PREP COOK to join the Ruth's Chris Steak House team. Consider this exceptional opportunity! JOB RESPONSIBILITIES FOR PREP COOK * Under the direction of the Sous Chef or ...

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All JobsCompass Group Sous Chef JobsCompass Group Sous Chef Jobs in Iowa

Compass Group Sous Chef information

See Iowa salary details

$28.6K

$55.4K

$72.8K

How much do compass group sous chef jobs pay per year?

As of Aug 21, 2026, the average yearly pay for compass group sous chef in Iowa is $55,415.00, according to ZipRecruiter salary data. Most workers in this role earn between $47,000.00 and $63,400.00 per year, depending on experience, location, and employer.

What is a Compass Group sous chef?

A Compass Group Sous Chef is a key culinary leader responsible for assisting the head chef in kitchen operations, food preparation, and team management. They help ensure high-quality food production, maintain safety and sanitation standards, and support menu development. Additionally, they may oversee kitchen staff, manage inventory, and ensure efficient service. This role requires strong leadership, culinary skills, and the ability to work in a fast-paced environment.

What skills and qualifications are needed to thrive as a Compass Group sous chef?

A Compass Group Sous Chef should have strong culinary skills, proven kitchen experience, and a relevant culinary qualification or degree. Knowledge of food safety regulations, proficiency with kitchen management systems, and certifications like ServSafe are often required. Leadership, teamwork, and effective communication are vital soft skills for coordinating kitchen staff and maintaining high-quality standards. These abilities ensure efficient kitchen operations, uphold food safety, and deliver exceptional dining experiences in a fast-paced environment.

What opportunities for career advancement are available for a Compass Group sous chef?

Compass Group is a large organization with many pathways for career growth, and Sous Chefs often have the chance to advance into roles such as Executive Chef or Food Service Manager. Success in the Sous Chef position allows you to develop your leadership, menu planning, and operational skills, all of which are highly valued for higher-level positions. Many team members benefit from ongoing professional development, cross-training, and internal promotions. If you're looking for a role with long-term potential and a supportive environment for growth, Compass Group offers a variety of advancement opportunities within its network of kitchens and food service operations.

What are popular job titles related to Compass Group Sous Chef jobs in Iowa?

For Compass Group Sous Chef jobs in Iowa, the most frequently searched job titles are:

What job categories do people searching Compass Group Sous Chef jobs in Iowa look for?

The top searched job categories for Compass Group Sous Chef jobs in Iowa are:

Compass Group Sous Chef jobs near you
Infographic showing various Compass Group Sous Chef job openings in Iowa as of August 2026, with employment types broken down into 2% As Needed, 78% Full Time, 17% Part Time, and 3% Contract. Highlights an 92% Physical, 3% Hybrid, and 5% Remote job distribution, with an average salary of $55,415 per year, or $26.6 per hour.

Line Cook (Afternoon/ Evening Availability)

APARIUM HOTEL GROUP

Des Moines, IA • On-site

$15.25 - $19.25/hr

Full-time

Posted 14 days ago

Aparium rating

5.0

Company rating: 5.0 out of 10

Based on 6 frontline employees who took The Breakroom Quiz

Job description

LINE COOK
Reports to the Executive Chef; position is non-exempt
WHO WE ARE
Located in the historic Hippee Building in downtown Des Moines, Surety Hotel celebrates the city's past while helping shape its future. Housed in a beautifully restored, 1913 Beaux-Arts landmark and now part of Marriott's Autograph Collection, Surety blends independent character with world-class hospitality. Inspired by the meaning of a surety bond, we make a promise as well; unmatched service, incredible design, and a superior level of hospitality rooted in connection and community. With 137 guest rooms and suites, vibrant gathering spaces, and onsite dining at Mulberry Street Tavern, Surety is both a destination for travelers and a point of pride for the City of Certainties.
WHO YOU ARE
Your past experiences have led you to understand that there is an art + science to the how and what of a culinary professional. You have been perfecting your craft behind the line for a while. Grill, sauté, or salad station...you feel confident running each. You are an individual who is as excited to learn from your teammates as well as from the chefs. You've been studying up on the greats and have a fundamental foundation of techniques that you are ready to put to use. Your Instagram feed is almost entirely filled with recipes, restaurants, and chef profiles.
THE ROLE
The Line Cook reports to and works directly with the Executive Chef and Sous Chefs (Culinary leadership team), developing and executing scratch-made dishes and recipes. It is critical that the Line Cook is someone who has been honing their craft and demonstrates knowledge in culinary techniques. The Line Cook is a task-oriented, list-driven individual who is comfortable working alongside their line cook colleagues and under the direction of the chef. There will be opportunities where collaboration with Culinary leadership is key as the valuable Line Cook insight is needed for our shared success.
At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. The Line Cook will actively develop trusting and transparent relationships with their peers, both in the kitchen and throughout the hotel. They will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humility, and open minds are the norm-no egos are allowed. The ability to work with controlled measures and respect for your leadership team and peers is imperative. We have no tolerance for the "old school way".
WHAT YOU WILL DO
  • Uphold and role model the company's principles of People, Place, and Character, while embodying our values that drive collaboration, intuitive service, and translocal hospitality
  • Collaborate with Culinary leadership, demonstrating a united front as a team committed to providing the best possible guest experience
  • Take pride in the food you prepare for guests, adhering to thoughtfully created recipes, presentation standards, and guest preferences
  • Work in an organized fashion with the utmost respect for your ingredients, equipment, and workspace
  • Demonstrate a professional sense of urgency while simultaneously being mindful of technique, in order to provide an amazing guest experience through the food you create
  • Possess a basic understanding of culinary skills, striving to learn more through constant study of your craft
  • Foster open lines of communication within the department by actively participating in daily lineups and Culinary all staff meetings, maintaining a transparent dialogue among the team to voice ideas and concerns, while course-correcting any missed opportunities
  • Actively participate in feedback sessions with Culinary leadership to further develop your skillset
  • Observe conditions of all physical facilities and equipment in the Culinary operation, reporting anything substandard to the Chef, Sous Chef, and/or engineering department to make corrections and improvements as needed
  • Maintain regular communication with the Culinary leadership team to ensure alignment on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation

WHAT YOU WILL NEED
  • Passion for learning and the culinary arts
  • Ability to work morning shifts, including weekends and holidays required
  • Minimum of two (2) years experience as an entry-level cook or higher, with a minimum of three (3) years experience in either a free-standing or hotel restaurant kitchen
  • Knowledge of food safety guidelines and requirements; SafeStaff standards
  • Adaptable interpersonal communication skills to address fellow associates at all levels
  • Conversational proficiency of the English language in reading, writing, and verbal communication
  • Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
  • Ability to work in a fast-paced environment for extended periods of time to meet high volume business
  • Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
  • Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.
  • Ability to stand or walk for prolonged periods to cook required menu items
  • Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers

As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and a sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from, and take pride in who we serve. Aparium is an E-Verify employer.

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