Sous Chef II - Menu Innovator & Kitchen Leader

Compass Group USA; Berrien Springs (MI); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Job summary

Bon Appétit is hiring a Sous Chef II in Berrien Springs, MI to help manage the food program, oversee culinary operations, and ensure high quality, freshness, and presentation. You will participate in planning, ordering, inventory, and food preparation while aligning with client culture, health regulations, and company standards.

The role requires at least 5 years of culinary experience with at least 1 year in a supervisory capacity, familiarity across dining environments, and strong cost-control

Qualifications

• 5 years of related culinary experience including 1 year at the supervisory or lead level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, or related food service operations.
• Knowledge of food trends with emphasis on quality, production, sanitation, safety, and cost controls.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and MS Office proficiency; Associate’s degree in Culinary Arts preferred.

Responsibilities

• Assist in coordinating and participating in the preparation and cooking of various food items.
• Assist with planning and creating menus and culinary programs.
• Roll out new culinary programs with marketing and culinary teams.
• Help manage production costs and control expenditures.
• Perform other duties as assigned.

Skills

Culinary experience

Supervisory experience

Menu planning

Cost controls

Food safety & sanitation

Education

Associate’s degree in Culinary Arts

Tools

MS Office

Excel

Job description

Bon Appétit is hiring a Sous Chef II in Berrien Springs, MI to help manage the food program, oversee culinary operations, and ensure high quality, freshness, and presentation. You will participate in planning, ordering, inventory, and food preparation while aligning with client culture, health regulations, and company standards.

The role requires at least 5 years of culinary experience with at least 1 year in a supervisory capacity, familiarity across dining environments, and strong cost-control