Senior Campus Sous Chef: Lead Culinary Team & Innovation

Bon Appétit Management Company; City of Schenectady (NY); On-site; USD 85,000 - 90,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Commute Benefits

Employee Assistance Program

FSAs

Parental Leave

Personal Leave

Job summary

Bon Appetit is seeking a Senior Campus Sous Chef at Union College to lead culinary operations across residential dining and campus events, partnering with the Executive Chef to ensure high quality, hospitality, and efficiency.

The ideal candidate will mentor teams, develop menus, and manage inventory and cost controls while upholding food safety standards and scratch cooking at scale.

Qualifications

• Leadership experience in high-volume foodservice.
• Culinary degree or apprenticeship.
• Experience with scratch cooking and large-scale production.
• ServSafe certification or ability to obtain.
• Strong organizational and communication skills.

Responsibilities

• Oversee daily culinary operations with the Executive Chef.
• Lead and develop culinary team members.
• Assist with menu planning and recipe development.
• Oversee production, portioning, and quality control.
• Support catering and campus events.
• Ensure food safety, HACCP, and sanitation standards.
• Collaborate with campus partners to enhance guest experience.
• Serve as acting lead in the Executive Chef's absence.

Skills

Culinary leadership

Food safety

Inventory management

Cost control

Communication

Organization

Education

Culinary degree or equivalent

Job description

Bon Appetit is seeking a Senior Campus Sous Chef at Union College to lead culinary operations across residential dining and campus events, partnering with the Executive Chef to ensure high quality, hospitality, and efficiency.

The ideal candidate will mentor teams, develop menus, and manage inventory and cost controls while upholding food safety standards and scratch cooking at scale.