Executive Sous Chef: Global Cuisine & High-Volume Cafe

Bon Appétit Management Company; Seattle (WA); 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 Management Company seeks an Executive Sous Chef to lead daily culinary operations for a high-volume café and catering program in Seattle. You will partner with the Executive Chef to ensure exceptional food quality, guest satisfaction, and menu execution across breakfast, lunch, and events.

You will guide a diverse culinary team, help develop globally inspired menus, and maintain strict food-safety and cost controls in a fast-paced environment.

Qualifications

• Associate's degree in Culinary Arts or culinary certification or equivalent combination of professional training and progression in culinary leadership.
• 3+ years of leadership experience in a high-volume restaurant, hospitality, catering, or corporate dining environment.
• Demonstrated success leading diverse culinary teams and developing talent in a fast-paced operation.
• Experience executing both daily café service and complex catering programs with multiple service formats and event sizes.
• Strong culinary foundation with experience preparing and executing a variety of global cuisines and contemporary food trends.
• Proven ability to collaborate on menu development, recipe creation, seasonal offerings, and catering programs.
• Knowledge of food safety regulations, HACCP principles, sanitation standards, and best practices in kitchen operations.
• Strong organizational skills with the ability to manage multiple priorities, changing business demands, and event schedules simultaneously.
• Experience with inventory controls, purchasing processes, labor deployment, and operational efficiency initiatives.
• Strong communication and interpersonal skills with a collaborative leadership style.
• Proficiency in Microsoft Office and foodservice management systems.
• ServSafe Manager Certification preferred.
• Availability to support a primarily Monday-Friday daytime schedule, with occasional special events scheduled in advance.

Responsibilities

• Direct all daily culinary operations for a high-volume café and catering program, ensuring exceptional food quality, presentation, and guest satisfaction.
• Lead and develop a culinary team through coaching, training, and performance management.
• Collaborate on seasonal menus, catering offerings, features, and globally inspired culinary programs.
• Oversee food production and execution for café service and catering operations, including large-scale events.
• Strategically divide operational responsibilities between café and catering functions based on business needs.
• Maintain high standards of breakfast, lunch, and happy hour service and support special events.
• Ensure food safety, sanitation, and regulatory compliance.
• Assist with purchasing, inventory management, receiving, recipe adherence, waste reduction, and food cost management.
• Drive consistency in culinary execution across service platforms.
• Partner with operations and client stakeholders for special programs and events.
• Foster teamwork, accountability, innovation, and hospitality throughout the operation.
• Serve as culinary leader in the Executive Chef's absence.

Skills

Leadership

Team leadership

Food safety knowledge

People coaching

Operational planning

Microsoft Office

Education

Associate's degree in Culinary Arts

Culinary certification

Tools

Foodservice management systems

Job description

Bon Appetit Management Company seeks an Executive Sous Chef to lead daily culinary operations for a high-volume café and catering program in Seattle. You will partner with the Executive Chef to ensure exceptional food quality, guest satisfaction, and menu execution across breakfast, lunch, and events.

You will guide a diverse culinary team, help develop globally inspired menus, and maintain strict food-safety and cost controls in a fast-paced environment.