PM Sous Chef — Creative Kitchen Leader & Team Coach

Compass Group USA; Sunnyvale (CA); On-site; USD 85,000 - 110,000; 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

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Bon Appétit Management Company in Sunnyvale, CA is seeking a dynamic Sous Chef to join our culinary leadership team in a marketplace setting.

You will oversee food quality, manage the kitchen team, and collaborate with the Chef de Cuisine to ensure safe, high‑quality meals while meeting standards and budgets. The role requires 2+ years supervisory kitchen experience and a passion for sustainable, hospitality‑driven service.

Qualifications

• Minimum 2 years of kitchen supervisory or culinary leadership experience in a high-volume, quality-focused setting.
• Demonstrated focus on food and workplace safety practices and culture.
• Strong written and verbal communication to guide and inspire a team.
• Proficiency with computer tools, including Google Suite.
• Passion for linking exceptional food with sustainability and hospitality.
• ServSafe certification is preferred.
• Experience working in a union environment is a plus.

Responsibilities

• Rigorously manage food safety and workplace safety standards, including allergen control.
• Lead culinary vision and refine offerings with precision and creativity.
• Ensure adherence to menu, production, and preparation guidelines; follow opening/closing checklists.

Skills

Culinary leadership

Safety leadership

Communication skills

Google Suite

Sustainability in food

ServSafe certification

Union experience

Job description

Bon Appétit Management Company in Sunnyvale, CA is seeking a dynamic Sous Chef to join our culinary leadership team in a marketplace setting.

You will oversee food quality, manage the kitchen team, and collaborate with the Chef de Cuisine to ensure safe, high‑quality meals while meeting standards and budgets. The role requires 2+ years supervisory kitchen experience and a passion for sustainable, hospitality‑driven service.