Campus Sous Chef: Lead Fresh, Scratch Dining & Events

Compass Group USA; Lacey (WA); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

Bon Appétit Management Company, in partnership with Saint Martin's University, seeks a passionate Sous Chef to lead campus dining and catering operations. You will oversee daily production, mentor staff, and ensure scratch-made menus using seasonal and local ingredients while upholding safety and hospitality standards.

You will collaborate with a leadership team to drive quality, cost control, and exceptional guest experiences across residential dining, retail concepts, and catering events on

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

• Assist the Executive Chef in directing all culinary operations for campus dining and catering.
• Lead daily kitchen production and service while maintaining exceptional standards for food quality, freshness, consistency, and presentation.
• Execute scratch-made menus utilizing seasonal ingredients and locally sourced products whenever possible.
• Support menu development, recipe testing, and implementation of innovative culinary offerings.
• Ensure efficient production planning and execution for breakfast, lunch, dinner, retail food concepts, and special events.
• Maintain high-quality standards while managing a high-volume foodservice environment.
• Supervise, coach, and develop hourly culinary staff in a supportive and accountable environment.
• Partner with a leadership team consisting of five salaried managers and approximately forty-five team members.
• Provide hands‑on training in culinary techniques, food safety, sanitation, and presentation standards.
• Assist with scheduling, labor management, and daily staffing deployment.
• Foster a positive culture focused on teamwork, engagement, inclusion, and professional growth.
• Oversee catering and special events execution to meet quality and hospitality standards.
• Maintain compliance with food safety, HACCP, sanitation, and workplace safety standards.
• Monitor inventory, receiving, storage, product rotation, and waste management practices.
• Support purchasing efforts and cost‑control initiatives while preserving food quality.
• Assist in achieving financial goals related to food cost, labor efficiency, and operational performance.
• Ensure adherence to Compass Group and university policies and standards.

Skills

Culinary leadership

Menu planning

Food safety

Labor planning

Catering experience

Leadership

Communication

Education

Culinary Arts training

Job description

Bon Appétit Management Company, in partnership with Saint Martin's University, seeks a passionate Sous Chef to lead campus dining and catering operations. You will oversee daily production, mentor staff, and ensure scratch-made menus using seasonal and local ingredients while upholding safety and hospitality standards.

You will collaborate with a leadership team to drive quality, cost control, and exceptional guest experiences across residential dining, retail concepts, and catering events on