Entrepreneurial Sous Chef: Menu & Catering Innovation

Bon Appétit Management Company; Lakewood (CO); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Assoc. Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Bon Appetit is seeking a Sous Chef for a Colorado Christian College facility. You will oversee culinary operations, assist with menu development, and help manage costs while working with the Executive Chef.

You will lead a team, ensure quality and safety standards, and collaborate on catering events. The role emphasizes creativity, forward-thinking menus, and client-focused service in a contract food service environment.

Qualifications

• A.S. or equivalent experience.
• Progressive culinary/kitchen management experience.
• Catering experience is a plus.
• Experience in high-volume, complex foodservice operations.
• Institutional and batch cooking experience is helpful.
• Knowledge of current culinary trends, food cost controls, and presentation.
• Computer skills including Word, Excel, PowerPoint, Outlook and Internet.

Responsibilities

• Assist the Executive Chef with managing cost controls and expenditures.
• Assist with planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary team.

Skills

Culinary leadership

Menu planning

Cost control

High-volume operations

Food quality & presentation

Client satisfaction programs

Education

AS or equivalent experience

Tools

Microsoft Office

ServSafe certified

Job description

Bon Appetit is seeking a Sous Chef for a Colorado Christian College facility. You will oversee culinary operations, assist with menu development, and help manage costs while working with the Executive Chef.

You will lead a team, ensure quality and safety standards, and collaborate on catering events. The role emphasizes creativity, forward-thinking menus, and client-focused service in a contract food service environment.