Lead Sous Chef: High-Volume Culinary Leadership

Bon Appétit Management Company; Indianapolis (IN); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site/state

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 is seeking a Sous Chef at Butler University to lead culinary operations across residential dining, catering, and retail foodservice. You will partner with the Executive Chef to deliver exceptional food quality, maintain operational excellence, and create a positive guest experience in a fast-paced, high-volume setting.

You will oversee a large team, mentor associates, ensure safety and consistency, and contribute to innovative dining programs while driving cost

Qualifications

• Associate Degree in Culinary Arts or equivalent culinary training and experience.
• 2-3 years of culinary leadership experience in a high-volume food production environment.
• Willingness and ability to travel regionally to support business needs.
• Experience leading, coaching, and developing teams in a fast-paced operation.
• Knowledge of food safety, sanitation, and quality assurance standards.
• Strong organizational and communication skills.
• Proficiency with Microsoft Office Suite, Outlook, email, and internet-based applications.
• Experience supporting large-scale institutional, campus dining, hospitality, or foodservice operations.
• Catering and event execution experience.
• Batch cooking and high-volume production experience.
• Knowledge of food cost management, purchasing, inventory controls, and labor management.
• ServSafe Certification.
• Experience implementing new culinary programs and menu concepts.
• Demonstrated ability to build strong relationships with clients, guests, and team members.

Responsibilities

• Partner with the Executive Chef to oversee daily culinary operations.
• Assist with menu planning, recipe development, and implementation of seasonal offerings.
• Supervise food preparation, production, presentation, and service standards.
• Execute catering events and special functions while maintaining quality and guest satisfaction.
• Monitor food costs, inventory levels, purchasing, and waste reduction initiatives.
• Support compliance with HACCP, sanitation, food safety, and health department standards.
• Train and mentor culinary team members on food preparation techniques, safety standards, and presentation expectations.
• Assist with rolling out new culinary programs in partnership with marketing and culinary teams.
• Ensure proper inventory management, receiving practices, and product utilization.
• Support client and guest satisfaction initiatives and respond proactively to operational needs.
• Provide leadership and support for approximately 70-75 associates within the culinary operation.
• Assist with scheduling, coaching, training, performance development, and daily supervision.
• Foster a people-first culture focused on collaboration, engagement, and operational excellence.
• Support hiring, onboarding, employee development, and recognition initiatives.

Skills

Culinary leadership

Team development

Food safety

Microsoft Office

Communication

Travel readiness

Menu development

Catering execution

Batch cooking

Cost & inventory

ServSafe Certification

Culinary program implementation

Client relations

Education

Associate Degree in Culinary Arts or equivalent culinary training and experience

Tools

Microsoft Office Suite

Outlook

Job description

Bon Appetit Management Company is seeking a Sous Chef at Butler University to lead culinary operations across residential dining, catering, and retail foodservice. You will partner with the Executive Chef to deliver exceptional food quality, maintain operational excellence, and create a positive guest experience in a fast-paced, high-volume setting.

You will oversee a large team, mentor associates, ensure safety and consistency, and contribute to innovative dining programs while driving cost