Catering Sous Chef: Creative Menu Leader

Compass Group USA; Foster City (CA); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Medical

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

Employee Assistance Program

FSAs

Personal Leave

Job summary

Bon Appetit Management Company is seeking a Sous Chef to oversee the Culinary Department for a facility. You will assist in supervision, preparation, and cooking, developing daily menu items and garnishments, and may supervise hourly staff with the Executive Chef.

This role involves supporting high-volume catering, developing menus, and collaborating with the culinary team to implement new programs. It offers growth opportunities in a dynamic contract food service environment.

Qualifications

• A.S. or equivalent experience is required.
• Progressive culinary/kitchen management experience is preferred.
• High-volume, complex foodservice operations experience is highly desirable.
• Institutional and batch cooking experience is helpful.
• Strong knowledge of food trends, production, sanitation, cost controls, and presentation is essential.
• Computers proficiency including MS Office (Word, Excel, PowerPoint) and email is required.
• Participation in client satisfaction programs is a plus.
• ServSafe certification is highly desirable.

Responsibilities

• Assist Executive Chef with cost controls and expenditures.
• Assist Executive Chef with planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary teams.

Skills

Cost controls

Menu planning

Catering events

Culinary program rollout

Computers (MS Office)

ServSafe certified

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Bon Appetit Management Company is seeking a Sous Chef to oversee the Culinary Department for a facility. You will assist in supervision, preparation, and cooking, developing daily menu items and garnishments, and may supervise hourly staff with the Executive Chef.

This role involves supporting high-volume catering, developing menus, and collaborating with the culinary team to implement new programs. It offers growth opportunities in a dynamic contract food service environment.