Campus Sous Chef: Lead, Create & Elevate Dining

Bon Appétit Management Company; Northfield (MN); On-site; USD 68,000 - 72,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Paid Time Off

Retirement Plan

Job summary

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

This high-volume residential dining program serves approximately 2,800 students with an all-you-care-to-eat model focused on fresh, high-quality food and exceptional hospitality. In this role, you will partner closely with the Executive Chef and culinary leadership team to support all aspects of daily food

Qualifications

• Culinary experience in high-volume foodservice environments.
• Experience leading and developing culinary teams.
• Knowledge of food safety, sanitation, and quality standards.
• Experience with cost controls, inventory planning.
• Excellent communication and teamwork.

Responsibilities

• Support the Executive Chef in culinary operations.
• Coordinate and produce diverse menu items.
• Assist with menu planning, recipe development.
• Support cost management and resource utilization.
• Train, coach, and mentor staff.
• Collaborate with cross-functional partners to ensure a seamless dining experience.

Skills

Culinary leadership

Food safety

Team development

High-volume ops

Food cost controls

Inventory management

Excellent communication

Education

Associate degree in Culinary Arts

ServSafe Certification

Tools

Microsoft Office

Excel

Word

PowerPoint

Job description

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

This high-volume residential dining program serves approximately 2,800 students with an all-you-care-to-eat model focused on fresh, high-quality food and exceptional hospitality. In this role, you will partner closely with the Executive Chef and culinary leadership team to support all aspects of daily food