Campus Sous Chef: Lead Kitchen, Menu Innovation

Compass Group USA; Atlanta (GA); On-site; USD 52,000 - 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

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Bon Appetit Management Company is seeking a hands-on Sous Chef at Emory University to lead daily kitchen operations in a fast-paced, high-volume dining program for students, faculty, and guests.

You will partner with the Executive Chef to drive menu development, culinary innovation, and safe, high-quality food production, while coaching hourly staff and managing costs. This role offers growth and opportunities to contribute to campus dining experiences.

Qualifications

• Associate degree in Culinary Arts or equivalent.
• Progressive culinary leadership experience in high-volume settings.
• Experience with catering and events preferred.
• Knowledge of food preparation, sanitation, and HACCP principles.

Responsibilities

• Oversee daily culinary operations in collaboration with the Executive Chef.
• Supervise and develop hourly culinary associates.
• Prepare and oversee production of menus using standardized recipes.
• Assist with menu planning and seasonal offering development.
• Execute catering and events with emphasis on quality and guest satisfaction.
• Monitor food costs, labor, inventory, and waste to support financial goals.

Skills

Culinary leadership

Menu development

Food safety

Team leadership

Food costing

MS Office proficiency

Education

Associate degree in Culinary Arts

ServSafe Certification

Tools

Microsoft Office

Job description

Bon Appetit Management Company is seeking a hands-on Sous Chef at Emory University to lead daily kitchen operations in a fast-paced, high-volume dining program for students, faculty, and guests.

You will partner with the Executive Chef to drive menu development, culinary innovation, and safe, high-quality food production, while coaching hourly staff and managing costs. This role offers growth and opportunities to contribute to campus dining experiences.