Executive Sous Chef - High-Volume Café and Menu Innovation

Compass Group USA; California; On-site; USD 95,000 - 135,000; Full time

Benefits offered by this job

Medical

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

Employee Assistance Program

FSAs

Personal Leave

Job summary

Bon Appetit Management Company at Arbuckle Café and Catering, Stanford GSB, seeks a hands-on Cafe Executive Sous Chef to lead daily kitchen operations for a high-volume café serving 950–1300 guests daily and a robust campus catering program.

Reporting to the Executive Chef, you will oversee ~20 union culinary associates, drive menu execution, culinary innovation, training, inventory control, and cost management while upholding HACCP standards and exceptional hospitality.

Qualifications

• Associate's Degree in Culinary Arts or equivalent education/experience.
• Progressive culinary leadership in corporate dining, higher education, hospitality, or catering.
• Experience leading teams in a high-volume operation.
• Union environment experience preferred.

Responsibilities

• Lead day-to-day café kitchen operations for high-volume service.
• Supervise and develop ~20 hourly union culinary associates.
• Partner with Executive Chef on menus, seasonal offerings, and daily features.
• Oversee breakfast and lunch production with efficient execution.
• Support large-scale catering events and campus functions.
• Maintain HACCP, food safety, and sanitation standards.
• Assist with purchasing, receiving, and inventory management.

Skills

Culinary Leadership

Team Leadership

Union Experience

Scratch Cooking

Catering

Food Cost

Inventory Mgmt

Purchasing

P&L

Food Safety

ServSafe

Safety Shoes Provided

Uniforms Provided

Education

Associate's Degree in Culinary Arts

Culinary Certificate

Job description

Bon Appetit Management Company at Arbuckle Café and Catering, Stanford GSB, seeks a hands-on Cafe Executive Sous Chef to lead daily kitchen operations for a high-volume café serving 950–1300 guests daily and a robust campus catering program.

Reporting to the Executive Chef, you will oversee ~20 union culinary associates, drive menu execution, culinary innovation, training, inventory control, and cost management while upholding HACCP standards and exceptional hospitality.