Sous Chef

Compass Group USA; Bristol (RI); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Roger Williams University in Rhode Island seeks a Sous Chef to lead an evolving campus catering program, delivering exceptional culinary experiences for diverse events. You will report to the Director of Culinary Operations and oversee daily operations, food production, menu development, purchasing, and team leadership to ensure quality and financial performance.

You will collaborate with the Events Team and campus stakeholders to create memorable dining experiences while maintaining high

Qualifications

• Catering experience with production, event support.
• Menu development, recipe creation, and food costing.
• Strong organization and time-management for multiple events.
• Experience supervising culinary teams in fast-paced environments.
• Knowledge of food safety, sanitation and quality standards.
• Proficient with Microsoft Office (Outlook, Word, Excel).
• Associate degree in Culinary Arts or related field.
• Progressive culinary leadership/kitchen management experience.
• Experience in high-volume catering or larger hospitality operations.
• Experience in higher education, corporate dining, hotels or large-scale environments.
• ServSafe or equivalent food safety certification.

Responsibilities

• Oversee daily catering kitchen operations, ensuring exceptional food quality, presentation and service.
• Lead, coach, train & support a team of culinary associates.
• Execute catering events from planning through production and service.
• Collaborate with campus departments and stakeholders to create custom culinary experiences.
• Develop creative menus, seasonal offerings, and special event concepts.
• Manage food costing, menu pricing, purchasing, inventory, and waste control.
• Support budget goals through cost controls and operational planning.

Job description

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Other Forms of Compensation: Comprehensive Benefit Package

Our Passion is Food!
At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!

Job Summary

At Roger Williams University, food plays an important role in creating memorable campus experiences. As theSous Chef, you will help lead a dynamic catering program that delivers exceptional culinary experiences for university events ranging from student functions to high-profile campus gatherings.

Reporting to the Director of Culinary Operations, this role oversees the daily success of catering culinary operations, including food production, menu development, event execution, purchasing, and team leadership. You'll partner closely with the Events Team, President's Office, and campus stakeholders to bring creative dining experiences to life while supporting operational excellence and financial performance.

This is an exciting opportunity for a culinary professional who enjoys innovation, collaboration, and creating high-quality food in a supportive higher education environment.

Key Responsibilities

• Oversee daily catering kitchen operations, ensuring exceptional food quality, presentation, and service.
• Lead, coach, train, and support a team of culinary associates, fostering a culture of teamwork, accountability, and continuous learning.
• Execute catering events from planning through production and service.
• Partner with campus departments and event stakeholders to create customized culinary experiences.
• Assist in the development of creative menus, seasonal offerings, and special event concepts.
• Manage food costing, menu pricing, purchasing, inventory control, and waste reduction initiatives.
• Support budget goals through effective cost controls and operational planning.
• Collaborate with culinary and marketing teams to implement new food programs and concepts.
• Ensure compliance with food safety, sanitation, OSHA, ADA, and Health Department regulations.
• Maintain operational documentation, cleaning schedules, and preventative maintenance programs.
• Respond professionally to client and guest feedback, identifying opportunities for continuous improvement.
• Promote sustainability initiatives and responsible sourcing practices where applicable.
• Assist the Executive Chef and Director of Culinary Operations with other culinary initiatives and operational priorities.

What We're Looking For

• Culinary catering experience with responsibility for production, execution, and event support.
• Experience with menu development, recipe creation, and food costing practices.
• Strong organizational and time-management skills with the ability to successfully manage multiple events and priorities.
• Experience supporting or supervising culinary teams in a fast-paced food service environment.
• Knowledge of food safety, sanitation, and quality standards.
• Comfortable using computers and technology to manage operational, administrative, and communication responsibilities.
• Proficiency with Microsoft Office applications including Outlook, Word, and Excel.
• Strong communication and collaboration skills with a service-focused approach.
• Associate degree in Culinary Arts, Hospitality, or related field, or equivalent professional experience.
• Progressive culinary leadership or kitchen management experience.
• High-volume catering or complex foodservice operations experience.
• Experience in higher education, corporate dining, hotels, restaurants, or large-scale hospitality environments.
• Knowledge of current food, catering, and presentation trends.
• Experience with inventory management and purchasing systems.
• ServSafe Certification or equivalent food safety certification.

Bon Appetit is a member of Compass Group USA.

Associates at Bon Appetit are offered many fantastic benefits.

• Medical
• Vision
• Life Insurance/ AD
• Disability Insurance
• 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
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Personal Leave

Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.

https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_BAMCO.pdf

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Applications are accepted on an ongoing basis.

Bon Appetit maintains a drug-free workplace.