Sous Chef: Lead High-Volume Kitchen & Menu Creation

Bon Appétit Management Company; New Albany (OH); On-site; USD 55,000 - 58,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits

Critical Illness Insurance

Accident Insurance

Hospital Indemnity Insurance

Legal Services

Commuter Benefits

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Job summary

Bon Appétit Management Company is hiring a Sous Chef for a facility in New Albany, OH. You will supervise and assist in the Culinary Department, aid in menu development, and work with the Executive Chef to control costs and oversee ordering and catering events.

Ideal candidates have progressive kitchen management experience, knowledge of high-volume operations, and familiarity with food trends. Strong computer skills and ServSafe certification are valued in this role.

Qualifications

• A.S. or equivalent experience.
• Some progressive culinary/kitchen management experience.
• Catering experience is a plus.
• Experience in high-volume, complex foodservice operations.
• Institutional or batch cooking experience helpful.
• Knowledge of food/catering trends, cost controls and presentation.
• Proficiency with Microsoft Office (Word/Excel/PowerPoint), Outlook and Internet.
• Willingness to participate in client satisfaction programs.
• ServSafe certification is highly desirable.

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

Kitchen management

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Bon Appétit Management Company is hiring a Sous Chef for a facility in New Albany, OH. You will supervise and assist in the Culinary Department, aid in menu development, and work with the Executive Chef to control costs and oversee ordering and catering events.

Ideal candidates have progressive kitchen management experience, knowledge of high-volume operations, and familiarity with food trends. Strong computer skills and ServSafe certification are valued in this role.