Campus Dining Sous Chef — Lead, Innovate & Mentor

Compass Group USA; Northfield (MN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

FSAs

Personal Leave

Job summary

Bon Appétit Management Company is seeking a Sous Chef to join our culinary team at St. Olaf College, located about 45 minutes north of Minneapolis.

This high-volume residential dining program serves approximately 2,800 students through an all-you-care-to-eat model focused on fresh, quality food and hospitality. In this role, you will partner with the Executive Chef to support daily food production, menu execution, team development, and operational excellence.

Qualifications

• Culinary experience in foodservice operations such as higher education, restaurants, hotels, healthcare, corporate dining, military, or related environments.
• Demonstrated experience leading, coaching, and developing team members.
• Understanding of food production, food safety, sanitation, and quality standards.
• Knowledge of food cost controls, inventory management, and production planning.
• Ability to organize and communicate production requirements effectively.
• Comfortable using Microsoft Office applications, including Word, Excel, Outlook, and PowerPoint.
• Strong collaboration, communication, and problem-solving skills.
• Ability to adapt in a fast-paced, high-volume environment.
• Approximately five years of culinary experience, including leadership responsibilities.
• Experience in high-volume, complex foodservice operations.
• Institutional dining or batch cooking experience.
• ServSafe Certification or Department of Health certification.
• Associate degree in Culinary Arts or a related field.
• Experience supporting catering or special event operations.

Responsibilities

• Support the Executive Chef in the overall success of the food program and culinary operations.
• Coordinate and participate in the preparation and production of a wide variety of menu items.
• Assist with menu planning, recipe development, and seasonal offerings.
• Help implement new culinary programs and initiatives in partnership with the culinary and marketing teams.
• Maintain high standards for food quality, freshness, presentation, and guest satisfaction.
• Assist with purchasing, ordering, inventory management, and production planning.
• Support food cost management and effective utilization of resources.
• Develop and distribute production schedules and production sheets.
• Ensure compliance with company standards, food safety practices, and local health department regulations.
• Foster a positive, inclusive work environment that supports associate engagement and development.
• Train, coach, and mentor culinary team members to promote growth and operational excellence.
• Collaborate with cross-functional partners to ensure a seamless dining experience.
• Perform other responsibilities as assigned.

Skills

Culinary experience

Leadership

Food safety

Inventory management

Menu development

Microsoft Office

Communication

Fast-paced environment

Catering experience

Education

Associate degree in Culinary Arts

ServSafe Certification

DOH certification

Tools

Microsoft Office

Job description

Bon Appétit Management Company is seeking a Sous Chef to join our culinary team at St. Olaf College, located about 45 minutes north of Minneapolis.

This high-volume residential dining program serves approximately 2,800 students through an all-you-care-to-eat model focused on fresh, quality food and hospitality. In this role, you will partner with the Executive Chef to support daily food production, menu execution, team development, and operational excellence.