Campus Dining Sous Chef — Lead Kitchen & Innovation

Bon Appétit Management Company; Kenosha (WI); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site/state

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Bon Appétit Management Company is seeking a passionate Sous Chef to lead daily kitchen operations at Carthage College. You will collaborate with the culinary leadership team to deliver exceptional food experiences, supervise cooks, and drive innovation while upholding safety and quality standards.

The role emphasizes mentoring staff, managing production, and maintaining HACCP compliance across dining venues, catering, and events. Strong organizational and communication skills are essential.

Qualifications

• Leadership experience in kitchens or hospitality settings.
• Experience in high-volume food service operations.
• Knowledge of food safety, HACCP, sanitation, and regulatory compliance.
• Experience mentoring kitchen staff.

Responsibilities

• Support daily kitchen operations across dining venues and events.
• Assist with menu execution, production planning, and quality control.
• Lead and coach cooks to maintain quality and standards.
• Ensure HACCP compliance and food safety throughout service.
• Assist with onboarding, training, and skill development.
• Collaborate with culinary and operations teams for event execution.

Skills

Culinary leadership

High-volume operations

Food safety HACCP

Team mentoring

Strong communication

Education

Culinary degree or equivalent

Job description

Bon Appétit Management Company is seeking a passionate Sous Chef to lead daily kitchen operations at Carthage College. You will collaborate with the culinary leadership team to deliver exceptional food experiences, supervise cooks, and drive innovation while upholding safety and quality standards.

The role emphasizes mentoring staff, managing production, and maintaining HACCP compliance across dining venues, catering, and events. Strong organizational and communication skills are essential.