Campus Sous Chef: Lead Fresh, Scratch-Made Menus

Bon Appétit Management Company; 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

Employee Assistance Program

Commuter Benefits

Job summary

Bon Appétit Management Company partners with Saint Martin's University to deliver fresh, scratch-made, locally sourced dining across campus. The Sous Chef leads daily kitchen operations, mentors staff, and collaborates with the Executive Chef to ensure exceptional food and service in residential dining, retail, and catering.

The role emphasizes safety, sustainability, and hospitality, with opportunities to influence menu direction, oversee events, and contribute to a culture of innovation and

Qualifications

• 3+ years of culinary leadership in higher education, restaurants, hotels, or contract foodservice.
• Experience with high-volume scratch cooking operations.
• Knowledge of food safety regulations and HACCP principles.

Responsibilities

• Direct culinary operations for campus dining and catering.
• Lead daily kitchen production and maintain quality and presentation.
• Oversee scratch-made menus with seasonal ingredients.
• Mentor hourly staff and manage labor scheduling.
• Ensure food safety and regulatory compliance.

Skills

Culinary leadership

Menu development

Team development

Education

Associate's degree in Culinary Arts

Job description

Bon Appétit Management Company partners with Saint Martin's University to deliver fresh, scratch-made, locally sourced dining across campus. The Sous Chef leads daily kitchen operations, mentors staff, and collaborates with the Executive Chef to ensure exceptional food and service in residential dining, retail, and catering.

The role emphasizes safety, sustainability, and hospitality, with opportunities to influence menu direction, oversee events, and contribute to a culture of innovation and