Café Executive Sous Chef — High-Volume, Innovative Kitchen

Compass Group USA; Stanford (CA); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Medical

Vision

Paid Time Off

Holiday Time Off

Life Insurance

Job summary

Bon Appetit Management Company at Stanford Graduate School of Business is seeking a Café Executive Sous Chef to lead a high-volume cafe and catering program. You will oversee daily food production, menu execution, and a team of roughly 20 union culinary staff, ensuring top quality, consistency, and hospitality.

You will collaborate with the Executive Chef on menu development, culinary innovation, and cost controls while driving guest satisfaction in a dynamic campus environment.

Qualifications

• Associate's Degree in Culinary Arts required or equivalent experience.
• Progressive culinary leadership in high-volume environments (corporate dining, higher education, hospitality, catering).
• Experience leading teams, preferably in a union environment, with scratch cooking and diverse cuisines.
• Catering and special event experience preferred.

Responsibilities

• Lead day-to-day café kitchen operations, ensuring exceptional food quality and service.
• Supervise, coach, and develop approximately 20 hourly union culinary associates.
• Partner with Executive Chef to develop menus, seasonal offerings, and daily features.
• Oversee breakfast and lunch production for high-volume operation; support large catering events.
• Maintain HACCP, food safety, and sanitation standards; manage inventory and cost controls.

Skills

Culinary leadership

Menu planning

Food safety

Communication

Team development

Education

Associate's Degree in Culinary Arts

Job description

Bon Appetit Management Company at Stanford Graduate School of Business is seeking a Café Executive Sous Chef to lead a high-volume cafe and catering program. You will oversee daily food production, menu execution, and a team of roughly 20 union culinary staff, ensuring top quality, consistency, and hospitality.

You will collaborate with the Executive Chef on menu development, culinary innovation, and cost controls while driving guest satisfaction in a dynamic campus environment.