Dynamic Sous Chef — High-Volume, From-Scratch Kitchen

Bon Appétit Management Company; Terre Haute (IN); On-site; USD 65,000 - 68,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Commuter Benefits

Job summary

Bon Appétit Management Company in Terre Haute, IN is hiring a Sous Chef to lead the culinary operation, supervise kitchen staff, and help develop daily menus. You will assist the Executive Chef and contribute to quality, safety, and presentation in a fast-paced setting.

This role emphasizes cost controls, menu planning, catering execution, and collaboration with marketing and culinary teams to roll out new programs. Strong kitchen leadership and customer-focused service are essential.

Qualifications

• A.S. or equivalent experience.
• Some progressive culinary/kitchen management experience.
• Catering experience a plus.
• High volume, complex foodservice operations experience.
• Institutional and batch cooking experiences helpful.
• Knowledge of food and catering trends, quality, sanitation, and cost controls.
• Proficiency with computers including MS Office and email.
• Willingness to participate in client satisfaction programs.

Responsibilities

• Assists the Executive Chef with cost controls and expenditures.
• Assists the Executive Chef with menu planning and creation.
• Produces and executes catering events.
• Rolls out new culinary programs with the marketing and culinary teams.

Skills

Culinary/kitchen management

Catering experience

High volume foodservice

Education

A.S. or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Bon Appétit Management Company in Terre Haute, IN is hiring a Sous Chef to lead the culinary operation, supervise kitchen staff, and help develop daily menus. You will assist the Executive Chef and contribute to quality, safety, and presentation in a fast-paced setting.

This role emphasizes cost controls, menu planning, catering execution, and collaboration with marketing and culinary teams to roll out new programs. Strong kitchen leadership and customer-focused service are essential.