Senior Sous Chef — Creative Menu & Catering Leader

Bon Appétit Management Company; Saint Paul (MN); On-site; USD 68,000 - 78,000; Full time

Benefits offered by this job

Medical

Dental

Vision

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 in Minnesota seeks a Senior Sous Chef to support the Culinary Department, supervise and assist with menu development, cost control, and catering events. You will collaborate with the Executive Chef to maintain quality, safety, and on-time service in a dynamic restaurant contract service setting.

Ideal candidates bring high-volume kitchen leadership, strong culinary knowledge, and proficiency with MS Office; ServSafe certification is highly desirable.

Qualifications

• A.O.S. Degree in Culinary Arts or culinary certificate required.
• High-volume, complex foodservice operations experience preferred.
• Catering experience is a plus.
• Comprehensive knowledge of food trends, production, sanitation and food cost controls.

Responsibilities

• Assists the Executive Chef with managing cost controls and expenditures for the account.
• Assists the Executive Chef with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs in conjunction with Company marketing and culinary team.

Skills

Culinary management experience

Menu planning

Catering experience

High-volume foodservice operations

Food safety knowledge

Computer skills (MS Office)

ServSafe certified

Education

A.O.S. Degree in Culinary Arts or culinary certificate

Tools

Microsoft Office

Job description

Bon Appetit Management Company in Minnesota seeks a Senior Sous Chef to support the Culinary Department, supervise and assist with menu development, cost control, and catering events. You will collaborate with the Executive Chef to maintain quality, safety, and on-time service in a dynamic restaurant contract service setting.

Ideal candidates bring high-volume kitchen leadership, strong culinary knowledge, and proficiency with MS Office; ServSafe certification is highly desirable.