Senior Sous Chef: Cold Kitchen Lead & Catering

Bon Appétit Management Company; New York (NY); On-site; USD 85,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Bon Appetit Management Company is seeking a Senior Sous Chef to oversee the cold production kitchen, including salads, sandwiches, and cold catering, ensuring exceptional quality and safe, efficient service for a high-volume operation.

The role requires strong leadership, staff development, and collaboration with the Executive Chef to execute diverse menus and catering events while controlling costs and maintaining standards.

Qualifications

• Associate's Degree in Culinary Arts or equivalent.
• 3+ years of progressive culinary leadership in high-volume foodservice or catering.
• Previous Sous/Senior Sous Chef experience preferred.
• Experience overseeing high-volume cold production operations (salads, sandwiches, deli, cold catering).
• Proven ability to lead teams of 10+ associates and manage food/labor costs.

Responsibilities

• Assist with overall management of culinary operations and ensure excellence in food quality and service.
• Lead all cold production operations including salads, sandwiches, and sauces.
• Direct a cold production team of about 10 associates and ensure timely production.
• Plan production strategies with the Executive Chef to serve ~2,000 daily guests.
• Maintain food safety, portion control, and presentation standards.
• Support recruitment, training, and performance management of culinary staff.

Skills

Culinary leadership

Cold production

Menu planning

Team development

Food safety

Office software

Education

Associate's Degree in Culinary Arts

Tools

Microsoft Office

Job description

Bon Appetit Management Company is seeking a Senior Sous Chef to oversee the cold production kitchen, including salads, sandwiches, and cold catering, ensuring exceptional quality and safe, efficient service for a high-volume operation.

The role requires strong leadership, staff development, and collaboration with the Executive Chef to execute diverse menus and catering events while controlling costs and maintaining standards.