Catering Sous Chef: Innovative Menus & Events

Compass Group USA; Santa Clara (CA); On-site; USD 65,000 - 90,000; 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

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Bon Appetit Management Company is seeking a Catering Sous Chef to oversee the Culinary Department for a facility. You will supervise and assist in preparing and cooking a variety of items, develop daily menus, and work with the Executive Chef to order and implement new programs.

This role offers an energetic, entrepreneurial culinary professional an exciting opportunity to contribute creativity, lead kitchen operations, and drive client satisfaction in a fast-paced catering environment.

Qualifications

• A.S. or equivalent experience.
• Progressive culinary/kitchen management experience, depending on formal degree or training.
• High volume, complex foodservice operations experience preferred.
• Institutional and batch cooking experiences helpful.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Must be willing to participate in client satisfaction programs/activities
• ServSafe certification - highly desirable

Responsibilities

• Assist the Executive Chef with cost controls and expenditures for the account
• Assist the Executive Chef with planning and creating menus
• Produces and execute catering events

Skills

Culinary leadership

Food cost controls

Menu development

ServSafe certified

Education

AS or equivalent experience

Tools

Microsoft Office

Job description

Bon Appetit Management Company is seeking a Catering Sous Chef to oversee the Culinary Department for a facility. You will supervise and assist in preparing and cooking a variety of items, develop daily menus, and work with the Executive Chef to order and implement new programs.

This role offers an energetic, entrepreneurial culinary professional an exciting opportunity to contribute creativity, lead kitchen operations, and drive client satisfaction in a fast-paced catering environment.