Catering Sous Chef — Lead Campus Dining & Events

Compass Group, North America; Santa Clara (CA); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

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

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Bon Appetit is seeking a Catering Sous Chef to lead the Culinary Department across residential dining, retail venues, catering, and campus events. You will work with the Executive Chef to manage daily kitchen operations, ensure high standards of food quality, safety, and guest satisfaction.

This role requires hands-on culinary leadership, ability to mentor teams, develop menus, control costs, and drive innovation while maintaining hospitality excellence.

Qualifications

• Associate degree or equivalent in culinary field.
• Progressive culinary and kitchen management experience.
• Experience leading teams in high-volume operations.
• Catering experience with multiple events.
• Knowledge of HACCP and food safety practices.
• Proficiency with MS Office Suite and related software.

Responsibilities

• Oversee daily culinary operations and food production.
• Supervise preparation, cooking, and presentation of menu items.
• Ensure recipes, portion standards, and presentation guidelines are followed.
• Develop seasonal menus and innovative culinary offerings.
• Provide leadership and coaching to hourly culinary staff.

Skills

Team leadership

Culinary expertise

Menu planning

Food cost controls

MS Office proficiency

Education

Associate degree in Culinary Arts / Hospitality Management

Tools

Microsoft Office Suite

Job description

Bon Appetit is seeking a Catering Sous Chef to lead the Culinary Department across residential dining, retail venues, catering, and campus events. You will work with the Executive Chef to manage daily kitchen operations, ensure high standards of food quality, safety, and guest satisfaction.

This role requires hands-on culinary leadership, ability to mentor teams, develop menus, control costs, and drive innovation while maintaining hospitality excellence.