Campus Sous Chef: Lead Fresh, Scratch-Made Dining

Compass Group USA; Lacey (WA); Presencial; USD 68.000 - 87.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

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

Descripción de la vacante

Bon Appétit Management Company partners with Saint Martin's University to deliver fresh, scratch-made, locally sourced dining experiences across campus. The culinary team crafts exceptional food while supporting sustainability, community, and hospitality for students, faculty, staff, and guests.

The role leads from the front in a fast-paced environment, mentoring talent, and upholding Bon Appétit's standards in quality, safety, and guest satisfaction across residential dining, retail concepts,

Formación

• Three or more years of progressive culinary leadership experience in higher education, restaurants, hotels, catering, healthcare, or contract foodservice.
• Associate's degree or formal training in Culinary Arts preferred.
• 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.

Responsabilidades

• 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.
• Support an active catering operation.
• Oversee culinary execution for events ranging from small departmental meetings to large campus functions, receptions, banquets, and plated dinners.
• Assist with menu planning, production scheduling, event preparation, and on‑site execution.
• Ensure every event reflects Bon Appétit's commitment to quality, hospitality, and creativity.
• 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 consistent adherence to Bon Appétit and university policies and standards.

Conocimientos

Leadership

Food safety

Communication

Flexibility

Educación

Associate's degree or formal Culinary Arts training

Descripción del empleo

Bon Appétit Management Company partners with Saint Martin's University to deliver fresh, scratch-made, locally sourced dining experiences across campus. The culinary team crafts exceptional food while supporting sustainability, community, and hospitality for students, faculty, staff, and guests.

The role leads from the front in a fast-paced environment, mentoring talent, and upholding Bon Appétit's standards in quality, safety, and guest satisfaction across residential dining, retail concepts,