Campus Sous Chef: Lead Fresh, Scratch-Made Dining

Compass Group, North America; Lacey (WA); On-site; USD 68,000 - 87,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

FSAs

Job summary

Bon Appétit Management Company partners with Saint Martin's University to deliver fresh, scratch-made dining across campus. Our culinary team focuses on sustainable practices, great hospitality, and memorable experiences for students, faculty, staff, and guests.

The role leads from the front, mentoring a diverse culinary team and collaborating with the Executive Chef to ensure quality and consistency across residential dining, retail concepts, and catering operations.

Qualifications

• Associate's degree or culinary training preferred.
• 3+ years of progressive culinary leadership in higher education, restaurants, hotels, catering, healthcare, or contract foodservice.
• Experience with high-volume scratch cooking.
• Strong knowledge of food production, inventory management, and labor planning.
• Experience supporting catering and special event programs.
• Demonstrated success leading culinary teams.
• ServSafe Manager Certification preferred.
• Strong organizational, communication, and leadership skills.

Responsibilities

• Direct culinary operations for campus dining and catering.
• Lead daily kitchen production with high standards for quality and presentation.
• Execute scratch-made menus using seasonal ingredients and local sourcing.
• Support menu development, recipe testing, and new culinary concepts.
• Ensure efficient production planning for meals, retail concepts, and events.
• Maintain high quality and safety in a high-volume environment.

Skills

Culinary leadership

Food safety knowledge

Staff coaching

Education

Associate's degree in Culinary Arts

Tools

ServSafe Manager Certification

Job description

Bon Appétit Management Company partners with Saint Martin's University to deliver fresh, scratch-made dining across campus. Our culinary team focuses on sustainable practices, great hospitality, and memorable experiences for students, faculty, staff, and guests.

The role leads from the front, mentoring a diverse culinary team and collaborating with the Executive Chef to ensure quality and consistency across residential dining, retail concepts, and catering operations.