Campus Dining Sous Chef: Lead & Innovate Menus

Compass Group USA; San Jose (CA); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Bon Appetit is seeking a Sous Chef to lead culinary operations and mentor students and staff across residential dining, retail venues, catering, and special campus events. You will work with the Executive Chef to ensure high-quality food, safety, and service standards in a fast-paced environment.

Responsibilities include supervising production, costing, menu implementation, and food safety compliance, while driving culinary innovation and guest satisfaction across multiple dining platforms.

Qualifications

• Progressive culinary and kitchen management experience in a professional foodservice environment.
• Strong leadership capabilities with the ability to mentor hourly staff and students.
• Experience with food safety practices, HACCP principles, and sanitation standards.
• ServSafe Manager Certification or equivalent is highly desirable.

Responsibilities

• Assist in daily culinary operations and supervise food production across multiple dining platforms.
• Lead and develop kitchen staff, schedule shifts, and uphold service standards.
• Manage recipes, portioning, and presentation to ensure consistency and quality.
• Support menu development, seasonal offerings, and catering events.
• Maintain compliance with food safety and sanitation requirements.

Skills

Team leadership

Culinary expertise

Communication

Food safety practices

Education

Associate's degree in Culinary Arts

Tools

Microsoft Office Suite

Job description

Bon Appetit is seeking a Sous Chef to lead culinary operations and mentor students and staff across residential dining, retail venues, catering, and special campus events. You will work with the Executive Chef to ensure high-quality food, safety, and service standards in a fast-paced environment.

Responsibilities include supervising production, costing, menu implementation, and food safety compliance, while driving culinary innovation and guest satisfaction across multiple dining platforms.