Campus Sous Chef — Lead Menu & Events

Compass Group USA; Atlanta (GA); On-site; USD 60,000 - 62,000; Full time

Benefits offered by this job

Medical

Vision

Life 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

Ongoing Applications

Personal Leave

Job summary

Bon Appetit Management Company is seeking a Sous Chef at Oxford College in Oxford, GA. You will lead a hands-on culinary team in a fast-paced setting, ensuring high-quality food and service for students, faculty, and guests.

Work closely with the Executive Chef to manage daily kitchen operations, support culinary innovation, and uphold safety standards. Responsibilities include menu execution, inventory control, and staff development.

Qualifications

• Associate degree in Culinary Arts or equivalent combination of education and professional culinary experience.
• Progressive experience in culinary leadership within high-volume foodservice, higher education, healthcare, hospitality, or corporate dining.
• Experience with catering and special event production is preferred.
• Experience with institutional or batch cooking is highly desirable.

Responsibilities

• Oversee daily culinary operations with Executive Chef.
• Coach and develop hourly culinary associates.
• Menu planning, recipe development, and seasonal offerings.
• Catering and events execution; ensure food safety and HACCP.

Skills

Food preparation

Production planning

Menu development

Food costing

Sanitation

Team leadership

Hospitality

Microsoft Office

Education

Associate degree in Culinary Arts

Tools

Microsoft Office

Job description

Bon Appetit Management Company is seeking a Sous Chef at Oxford College in Oxford, GA. You will lead a hands-on culinary team in a fast-paced setting, ensuring high-quality food and service for students, faculty, and guests.

Work closely with the Executive Chef to manage daily kitchen operations, support culinary innovation, and uphold safety standards. Responsibilities include menu execution, inventory control, and staff development.