Sr Sous Chef

Compass Group USA; New York (NY); In loco; USD 70.000 - 100.000; Tempo pieno

Vantaggi offerti da questo lavoro

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Descrizione del lavoro

Bon Appetit Management Company in New York City seeks a Senior Sous Chef to lead the cold production kitchen, overseeing salads, sandwiches, cold catering, sauces, dressings, and specialty items while ensuring quality, safety, and efficiency in a high-volume operation serving about 2,000 guests daily.

You will head a team of ~10 culinary associates, collaborate with the Executive Chef on production strategies and menu planning, mentor staff, manage costs, and contribute to diverse culinary

Competenze

• Associate's Degree in Culinary Arts or equivalent.
• 3+ years of progressive culinary leadership in high-volume settings.
• Sous Chef or Senior Sous Chef experience preferred.
• Experience overseeing high-volume cold production (salads, sandwiches, deli, cold catering).
• Proven ability to lead teams of 10+ associates.
• Strong catering and special events execution experience.
• Ability to manage food and labor costs while maintaining quality.
• Knowledge of production planning, forecasting, inventory management, and labor optimization.
• Excellent organizational and leadership skills.
• ServSafe Certification preferred.
• Experience in institutional or campus dining environments is desirable.

Mansioni

• Assist Executive Chef with overall culinary operations, ensuring quality and service excellence.
• Lead all cold production operations and ensure consistency across salads, sandwiches, catering, sauces, dressings, and items.
• Direct the daily activities of a cold production team of about 10 associates.
• Collaborate with Executive Chef to plan production strategies for daily dining and catering serving ~2,000 guests.
• Ensure quality, recipe compliance, presentation standards, and portion control.
• Manage daily production planning and forecasting to minimize waste and maximize efficiency.
• Maintain food safety and sanitation standards in all cold production areas.
• Supervise daily kitchen operations, staffing, and service execution.
• Train, coach, and develop culinary staff; foster accountability and improvement.
• Support recruitment, scheduling, training, and performance management.

Conoscenze

Culinary leadership

Team development

Food safety

Menu planning

Cost control

Staff training

Inventory management

Sanitation standards

Microsoft Office

Formazione

Associate's Degree in Culinary Arts

Culinary Certificate

Strumenti

Microsoft Office Suite

Descrizione del lavoro

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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

Working as the Senior Sous Chef, you will play a key leadership role in the successful operation of the Culinary Department, with primary oversight of the cold production kitchen. This position is responsible for leading all aspects of cold food production, including salads, sandwiches, composed deli offerings, cold catering, sauces, dressings, and specialty items while ensuring exceptional quality, food safety, and operational efficiency.

Supporting a dining program serving approximately 2,000 guests daily, the Senior Sous Chef will work closely with the Executive Chef to lead a team of approximately 10 culinary associates, overseeing production across a diverse range of cuisines and service platforms. This role requires a highly organized culinary leader who can maintain high standards of execution, develop staff, and ensure timely completion of daily production needs in a fast-paced, high-volume environment.

This is an exciting opportunity for an energetic, entrepreneurial culinary professional who thrives in a dynamic environment and is passionate about food, hospitality, team development, and culinary excellence.

Key Responsibilities

• Assist the Executive Chef with the overall management of culinary operations, ensuring excellence in food quality, presentation, and service.
• Lead and oversee all cold production operations, including salads, sandwiches, cold catering, sauces, dressings, grab-and-go offerings, and specialty menu items.
• Direct the daily activities of a cold production team of approximately 10 associates, ensuring efficient workflow, quality execution, and adherence to production schedules.
• Partner closely with the Executive Chef to plan production strategies and ensure seamless execution of daily dining and catering operations serving approximately 2,000 guests per day.
• Ensure consistent quality, recipe compliance, presentation standards, and portion control across all cold food offerings.
• Manage daily production planning and forecasting to meet operational needs while minimizing waste and maximizing efficiency.
• Maintain exceptional food safety and sanitation standards throughout all cold production areas.
• Supervise daily kitchen operations, including food production, preparation, staffing, and execution of service.
• Train, coach, and develop culinary associates while fostering a positive culture of accountability and continuous improvement.
• Support recruitment, scheduling, training, and performance management of culinary team members.
• Assist the Executive Chef with managing food, labor, and operating costs while maintaining quality standards and financial goals.
• Monitor and manage inventory levels, product rotation, ordering needs, and ingredient utilization within assigned production areas.
• Assist the Executive Chef with menu planning, seasonal offerings, daily specials, and innovative culinary programs.
• Produce and execute catering events, VIP functions, and special engagements while ensuring a high level of service and culinary excellence.
• Collaborate with culinary leadership to develop menu offerings representing a variety of global cuisines and current food trends.
• Roll out new culinary initiatives and programs in partnership with company culinary and marketing teams.
• Serve as a hands‑on leader within the kitchen, providing support during peak periods and special events.

Qualifications

• Associate's Degree (A.O.S.) in Culinary Arts, Culinary Certificate, or equivalent combination of education and experience.
• 3+ years of progressive culinary leadership experience in high-volume foodservice, hospitality, higher education, corporate dining, or large-scale catering environments.
• Previous experience as a Sous Chef or Senior Sous Chef preferred.
• Experience overseeing high-volume cold production operations, including salads, sandwiches, deli programs, cold catering, sauces, dressings, and prepared foods.
• Proven success leading and developing culinary teams of 10 or more associates.
• Strong catering and special event execution experience.
• Demonstrated ability to manage food and labor costs while maintaining exceptional quality and guest satisfaction.
• Strong understanding of production planning, forecasting, inventory management, and labor optimization.
• Comprehensive knowledge of food trends, menu development, production techniques, sanitation standards, and culinary presentation.
• Demonstrated ability to execute a broad range of cuisines and adapt to diverse menu concepts.
• Exceptional organizational, communication, and leadership skills.
• Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook) and related technology platforms.
• ServSafe Certification preferred.
• Experience with institutional, batch cooking, campus dining, or commissary-style production environments is highly desirable.
• Passion for mentoring culinary talent and fostering a culture of excellence, accountability, and continuous improvement.

Apply to Bon Appetit today!

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.