Campus Sous Chef: Lead, Create, Inspire

Bon Appétit Management Company; Lacey (WA); On-site; USD 67,000 - 87,000; Full time

Benefits offered by this job

Medical

Dental

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

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Bon Appétit Management Company is partnering with Saint Martin's University to deliver fresh, scratch-made dining experiences across campus. The Sous Chef will lead from the front, mentor teams, and ensure exceptional food quality, hospitality, and guest satisfaction in a dynamic dining program including residential dining, retail concepts, and catering.

The role requires a chef who thrives in a fast-paced environment, supports menu development, and collaborates with the Executive Chef and

Qualifications

• Associate's degree or formal training in Culinary Arts preferred.
• Three or more years of progressive culinary leadership experience in higher education, restaurants, hotels, catering, healthcare, or contract foodservice.
• Experience with high-volume scratch cooking operations.
• Strong knowledge of food production, menu execution, inventory management, and labor planning.
• Experience supporting catering and special event programs.
• Demonstrated success leading and developing culinary teams.
• Knowledge of food safety regulations and HACCP principles.
• ServSafe Manager Certification preferred or willingness to obtain.
• Strong organizational, communication, and leadership skills.
• Ability to work flexible hours, including occasional evenings, weekends, and special events.

Responsibilities

• Direct culinary operations for campus dining and catering.
• Lead daily kitchen production and service to uphold standards for quality, freshness, consistency, and presentation.
• Execute scratch-made menus using seasonal ingredients and locally sourced products.
• Support menu development, recipe testing, and implementation of innovative culinary offerings.
• Ensure efficient production planning for breakfast, lunch, dinner, retail concepts, and special events.
• Maintain high-quality standards in a high-volume foodservice environment.
• Supervise, coach, and develop hourly culinary staff.
• Coordinate scheduling, labor management, and daily staffing deployments.
• Oversee catering execution for events from small meetings to large campus functions.
• Ensure adherence to Bon Appétit and university safety and quality standards.

Skills

Culinary leadership

Scratch cooking

Menu execution

Inventory management

Labor planning

Catering events

Team development

Food safety knowledge

ServSafe

Leadership skills

Education

Associate's degree or formal training in Culinary Arts

Job description

Bon Appétit Management Company is partnering with Saint Martin's University to deliver fresh, scratch-made dining experiences across campus. The Sous Chef will lead from the front, mentor teams, and ensure exceptional food quality, hospitality, and guest satisfaction in a dynamic dining program including residential dining, retail concepts, and catering.

The role requires a chef who thrives in a fast-paced environment, supports menu development, and collaborates with the Executive Chef and