Lead Sous Chef - Full-Time Culinary Leader

Bon Appétit Management Company; San Jose (CA); On-site; USD 41,000 - 47,000; Full time

Benefits offered by this job

Retirement Plan

Health benefits

Discount Marketplace

Legal Services

Commuter Benefits

Medical Insurance

Dental Insurance

Vision Insurance

Flexible Spending Accounts

Job summary

Bon Appétit Management Company is seeking a full-time Sous Chef at Adobe, San Jose, CA. The role requires supervisory and culinary production oversight, with emphasis on food safety, sanitation, and quality control.

The position schedules Monday through Friday, 6:00 AM to 2:30 PM, and reports to the Executive Chef. You will coordinate with front-of-house and management, train kitchen staff, ensure menu execution, and maintain product quality while supporting efficient operations.

Qualifications

• Must have supervisory experience in a kitchen.
• Experience in culinary production and service.
• Solid knowledge of food safety and sanitation practices.
• Strong focus on quality control and consistency.

Responsibilities

• cooks and prepares food following approved recipes and production standards.
• supervise hourly food service staff including scheduling and training.
• store food per safety procedures and proper temperatures.
• ensure proper food handling, presentation, portions, and temps.
• maintain sanitation of equipment and workstation; keep area clean.
• interact with customers to resolve complaints; relay to supervisor.
• explain daily menu items accurately to staff and customers.
• monitor peak production and service hours; adapt as needed.
• track inventory, deliveries, and waste; flag low supplies.
• perform other duties as assigned.

Skills

Supervisory experience

Culinary production

Customer service

Food safety

Quality control

Job description

Bon Appétit Management Company is seeking a full-time Sous Chef at Adobe, San Jose, CA. The role requires supervisory and culinary production oversight, with emphasis on food safety, sanitation, and quality control.

The position schedules Monday through Friday, 6:00 AM to 2:30 PM, and reports to the Executive Chef. You will coordinate with front-of-house and management, train kitchen staff, ensure menu execution, and maintain product quality while supporting efficient operations.