Sous Chef — Lead Kitchen, Safety & Hospitality

Bon Appétit Management Company; Mountain View (CA); On-site; USD 76,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Bon Appetit Management Company in Mountain View, CA is hiring a Sous Chef to lead kitchen operations and guest-focused service. Open availability, including weekends, is required, with a pay range of $76,240 - $80,000 per year.

Responsibilities include maintaining rigorous food and workplace safety standards, developing culinary offerings, and training the kitchen team to deliver high-quality meals with sustainability in mind.

Qualifications

• Minimum of 2 years of kitchen supervisory or leadership experience in a high-volume, quality food service.
• Strong written and verbal communication skills.
• Proficiency with Google Suite and basic computer skills.
• Commitment to food safety and workplace safety culture.
• Interest in sustainability and hospitality alignment.
• ServSafe certification preferred.
• Experience in a union environment is a plus.

Responsibilities

• Oversee food safety and allergen management.
• Contribute to culinary vision and dining experience.
• Ensure adherence to menus, production, and prep guidelines.
• Prepare balanced meals that satisfy guests.
• Foster hospitality and coach kitchen staff.
• Assist Chef de Cuisine with sustainable sourcing.

Skills

Culinary Leadership

Safety Leadership

Communication

Google Suite

Sustainability

ServSafe

Union Experience

Tools

Google Suite

Job description

Bon Appetit Management Company in Mountain View, CA is hiring a Sous Chef to lead kitchen operations and guest-focused service. Open availability, including weekends, is required, with a pay range of $76,240 - $80,000 per year.

Responsibilities include maintaining rigorous food and workplace safety standards, developing culinary offerings, and training the kitchen team to deliver high-quality meals with sustainability in mind.