Creative Sous Chef - High-Volume, Trend-Driven Kitchens

Bon Appétit Management Company; Cleveland (OH); On-site; USD 55,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Bon Appetit Management Company is seeking a Sous Chef to support overall food program success and oversee culinary functions. You will assist in planning, ordering, inventory, and food prep, ensuring adherence to client culture, Health Department regulations, and company standards for quality, freshness, and presentation.

You will motivate, train, and direct back-of-house staff to meet operational objectives and customer expectations in a fast-paced environment.

Qualifications

• 5 years of related culinary experience including 1 year at the supervisory or lead level.
• Experience in high-volume environments such as higher education, hotels, corporate dining, or health care.
• Union experience is a plus.
• Knowledge of food trends, quality, production, sanitation, and food cost controls.
• Ability to set up and distribute production sheets.

Responsibilities

• Assist with planning and creating menus.
• Coordinate and participate in food preparation and cooking.
• Roll out new culinary programs with marketing and culinary teams.
• Assist with managing cost controls and expenditures.

Skills

Culinary experience

Supervisory/lead experience

Menu planning

Cost controls

Food safety & sanitation

Production sheet coordination

Education

Associate’s degree in Culinary Arts

Tools

MS Office (Excel)

Job description

Bon Appetit Management Company is seeking a Sous Chef to support overall food program success and oversee culinary functions. You will assist in planning, ordering, inventory, and food prep, ensuring adherence to client culture, Health Department regulations, and company standards for quality, freshness, and presentation.

You will motivate, train, and direct back-of-house staff to meet operational objectives and customer expectations in a fast-paced environment.