Senior Sous Chef: High-Volume Catering & Menu Innovation

Bon Appétit Management Company; Savannah (GA); Vor Ort; USD 65.000 - 70.000; Vollzeit

Benefits dieser Stelle

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits

Critical Illness Insurance

Legal Services

FSAs

Commuter Benefits

Employee Assistance Program (EAP)

Zusammenfassung

Bon Appétit Management Company is hiring a Senior Sous Chef for a Savannah, GA facility. The role oversees culinary operations, assists in supervision and cooking, and collaborates with the Executive Chef to develop menus and manage ordering. This is an exciting opportunity for an energetic culinary professional.

The position emphasizes cost controls, menu development, and catering event execution, with a chance to lead kitchen staff and implement new culinary programs with the team.

Qualifikationen

• A.O.S. degree or culinary certificate required.
• Experience in culinary/kitchen management preferred.
• Catering and high-volume operations experience desired.
• Knowledge of food cost controls and presentation.
• Proficiency with computer tools (MS Office) required.

Aufgaben

• Assist the Executive Chef with cost controls and expenditures for the account.
• Assist the Executive Chef with planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs in conjunction with Company marketing and culinary team.

Kenntnisse

Catering experience

High-volume kitchen management

Menu development

Supervising hourly staff

Food safety & sanitation

Ausbildung

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

Tools

Microsoft Office (Word, Excel, PowerPoint, Outlook)

Jobbeschreibung

Bon Appétit Management Company is hiring a Senior Sous Chef for a Savannah, GA facility. The role oversees culinary operations, assists in supervision and cooking, and collaborates with the Executive Chef to develop menus and manage ordering. This is an exciting opportunity for an energetic culinary professional.

The position emphasizes cost controls, menu development, and catering event execution, with a chance to lead kitchen staff and implement new culinary programs with the team.