Sous Chef: Lead High-Impact Menus & Catering

Bon Appétit Management Company; Chicago (IL); Sur place; USD 75 000 - 80 000; Plein temps

Avantages offerts par ce poste

Medical

Dental

Vision

Paid Time Off

Holiday Time Off

Résumé du poste

Bon Appetit at the Obama Presidential Center in Chicago is seeking a hands-on Sous Chef to lead daily kitchen operations across cafés, retail dining, and events. You will mentor culinary teams, ensure high-quality menus, and deliver memorable guest experiences under the guidance of the Executive Chef.

This role requires an Associate degree in Culinary Arts, 3+ years in high-volume service, strong food safety knowledge, and passion for seasonal ingredients.

Qualifications

• Associate degree in Culinary Arts or equivalent.
• 3+ years of progressive culinary leadership in high-volume service.
• Knowledge of HACCP, food safety, and sanitation practices.

Responsabilités

• Support the Executive Chef in overseeing all day-to-day culinary operations across dining venues and events.
• Lead and develop hourly culinary staff through coaching and feedback.
• Prepare, cook, and present high-quality food with consistent flavor and presentation.
• Assist with menu planning, recipe development, seasonal offerings, and daily specials.
• Execute catering and events ranging from intimate receptions to large-scale functions.
• Monitor food quality, inventory, and production schedules to maximize efficiency and minimize waste.
• Assist with purchasing, receiving, inventory management, and food cost control.
• Foster teamwork, hospitality, and a guest-focused approach.

Formation

Associate degree in Culinary Arts

Outils

Microsoft Office

Description du poste

Bon Appetit at the Obama Presidential Center in Chicago is seeking a hands-on Sous Chef to lead daily kitchen operations across cafés, retail dining, and events. You will mentor culinary teams, ensure high-quality menus, and deliver memorable guest experiences under the guidance of the Executive Chef.

This role requires an Associate degree in Culinary Arts, 3+ years in high-volume service, strong food safety knowledge, and passion for seasonal ingredients.