Creative Sous Chef — Menu Innovation & Leadership

Compass Group USA; South San Francisco (CA); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical Insurance

Vision Insurance

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health & Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts

Personal Leave

Job summary

Bon Appetit Management Company in South San Francisco, CA, is seeking a Sous Chef I to support culinary operations, planning, ordering, inventory, and food preparation while upholding health regulations and brand standards.

You will lead and train back-of-house staff, develop menus with the culinary team, and help control costs while ensuring quality, freshness, and presentation across client sites.

Qualifications

• 5 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.

Responsibilities

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs in conjunction with the marketing and culinary team.
• Assists with managing cost controls and controlling expenditure.
• Performs other duties as assigned.

Skills

Culinary leadership

Menu planning

Supervisory skills

Food safety awareness

MS Office (Excel)

Education

ServSafe Certification

Associate’s degree in Culinary Arts

Tools

MS Office

Excel

Job description

Bon Appetit Management Company in South San Francisco, CA, is seeking a Sous Chef I to support culinary operations, planning, ordering, inventory, and food preparation while upholding health regulations and brand standards.

You will lead and train back-of-house staff, develop menus with the culinary team, and help control costs while ensuring quality, freshness, and presentation across client sites.