Lead Sous Chef II — Craft Menus, From-Scratch Kitchen

Bon Appétit Management Company; Berrien Springs (MI); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Retirement Plan

Health & Wellness

Discount Marketplace

Legal Services

Pet Insurance

Commuter Benefits

Job summary

Bon Appétit Management Company seeks a Sous Chef II to support the overall food program, oversee culinary functions, and ensure quality, freshness, and presentation. You will assist in planning, ordering, inventory, and adherence to client culture and Health Department guidelines, while motivating and directing back-of-house staff to meet customer and management expectations.

The role requires 5 years of culinary experience with at least 1 year in a supervisory capacity, and a strong foundation

Qualifications

• 5 years of related culinary experience including 1 year at the supervisory or lead level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associate’s degree in Culinary Arts is preferred.

Responsibilities

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs in conjunction with the marketing and culinary team.
• Assists with managing cost controls and controlling expenditure.
• Performs other duties as assigned.

Skills

Culinary experience

Supervisory experience

Menu planning

Food cost controls

MS Excel

Education

Associate’s degree in Culinary Arts

Tools

MS Office

Job description

Bon Appétit Management Company seeks a Sous Chef II to support the overall food program, oversee culinary functions, and ensure quality, freshness, and presentation. You will assist in planning, ordering, inventory, and adherence to client culture and Health Department guidelines, while motivating and directing back-of-house staff to meet customer and management expectations.

The role requires 5 years of culinary experience with at least 1 year in a supervisory capacity, and a strong foundation