Campus Catering Lead Chef

Compass Group, North America; Foster City (CA); On-site; USD 85,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Bon Appetit is seeking a Catering Sous Chef to lead culinary operations across residential dining, retail venues, catering services, and campus events. You will oversee daily kitchen activities, assist with menu development, and mentor a team of hourly staff and student workers to deliver high‑quality meals with exceptional service.

You will work closely with the Executive Chef to ensure food safety, portion control, and cost efficiency while maintaining guest satisfaction and culinary

Qualifications

• Progressive culinary and kitchen management experience in a professional foodservice environment.
• Experience leading teams in high‑volume, complex foodservice operations.
• Catering experience with the ability to execute multiple events while maintaining exceptional quality standards.
• Institutional dining, higher education, healthcare, or large‑scale batch cooking experience preferred.
• Comprehensive knowledge of culinary techniques, menu planning, food preparation, production management, sanitation standards, and food cost controls.
• Strong understanding of current food, dining, and catering trends.
• Demonstrated ability to manage multiple priorities in a fast‑paced environment.
• Proficiency with Microsoft Office Suite (Word, Excel, PowerPoint, Outlook), email systems, and internet applications.
• Commitment to participating in client and guest satisfaction programs and continuous service improvement initiatives.
• ServSafe Manager Certification or equivalent food safety certification is highly desirable.
• Excellent communication, organizational, and interpersonal skills.

Responsibilities

• Assist the Executive Chef in managing daily culinary operations to ensure high‑quality food and service standards.
• Supervise and participate in the preparation, cooking, presentation, and garnishment of menu items across dining platforms.
• Ensure recipes, production methods, portion standards, and presentation guidelines are followed.
• Support development and execution of seasonal menus, daily specials, and innovative culinary offerings.
• Monitor food quality to ensure freshness, consistency, and guest satisfaction.
• Provide day‑to‑day leadership, coaching, and guidance to hourly culinary associates and student employees.
• Assist with training, onboarding, and developing team members in culinary techniques, food safety practices, equipment operation, and service standards.
• Foster a positive, inclusive, and collaborative kitchen culture focused on accountability, teamwork, and professional growth.
• Support scheduling and staffing initiatives to ensure operational efficiency and service excellence.
• Lead and execute catering functions, campus events, and special programs while ensuring exceptional food quality and presentation.
• Collaborate with catering and operations teams to coordinate production schedules and event logistics.
• Support the creation of customized menus and special event offerings that enhance the guest experience.

Skills

Leadership

Communication

Interpersonal skills

Microsoft Office Suite

Education

Associate's degree in Culinary Arts / Hospitality Management

Tools

Microsoft Office Suite

Job description

Bon Appetit is seeking a Catering Sous Chef to lead culinary operations across residential dining, retail venues, catering services, and campus events. You will oversee daily kitchen activities, assist with menu development, and mentor a team of hourly staff and student workers to deliver high‑quality meals with exceptional service.

You will work closely with the Executive Chef to ensure food safety, portion control, and cost efficiency while maintaining guest satisfaction and culinary