Sr Sous Chef

Bon Appétit Management Company; Santa Clara (CA); On-site; USD 90,000 - 95,000; Full time

Benefits offered by this job

Medical

Dental

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

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Bon Appetit is hiring a Senior Sous Chef for a premier corporate dining program in Silicon Valley. Opening January 4, this high-volume operation serves breakfast, lunch, dinner, catering, and coffee bar services with seven stations and a salad bar.

The Senior Sous Chef will lead the kitchen team, oversee menu execution, inventory, and food cost controls while partnering with the Executive Chef to deliver exceptional guest experiences.

Responsibilities

• Lead back-of-house operations for a high-volume corporate dining program.
• Oversee daily food production and service execution with strict quality control.
• Develop menus and culinary innovation across stations and catering.
• Manage labor scheduling and training of a 20-person culinary team.
• Ensure food safety, sanitation, and regulatory compliance.

Skills

Leadership

Culinary leadership

Menu development

Job description

Bon Appetit

Salary: 90,000-95,000

Other Forms of Compensation

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

As the Senior Sous Chef, you will play a critical leadership role in the successful launch and ongoing operation of a premier corporate dining program at a leading Silicon Valley technology company. Opening January 4, this dynamic operation delivers a best-in-class workplace dining experience through a vibrant café featuring seven culinary stations and a salad bar, an active catering program, coffee bar services, and employee engagement events.

Serving approximately 1,000 meals daily across breakfast, lunch, and dinner, this high-volume operation requires a hands-on culinary leader who thrives in a fast-paced environment and is passionate about food quality, hospitality, team development, and operational excellence. Partnering closely with the Executive Chef, the Senior Sous Chef will oversee daily kitchen operations, menu execution, inventory management, food cost controls, labor scheduling, culinary training, and catering production while maintaining exceptional standards of food safety and guest satisfaction.

The ideal candidate brings strong leadership skills, experience in high-volume foodservice environments, and a passion for culinary innovation. Expertise in Asian and Indian cuisines is highly desirable, as these represent key concepts within the operation.

Responsibilities

• Partner with the Executive Chef to lead all back-of-house operations for a high-volume corporate dining program serving breakfast, lunch, dinner, catering, and coffee bar services.
• Support the successful opening and ongoing operation of a café featuring seven culinary stations, a salad bar, and dedicated catering production.
• Oversee daily food production and service execution, ensuring exceptional quality, consistency, presentation, and guest satisfaction.
• Assist with menu planning, recipe development, station rotations, and culinary innovation across multiple dining platforms.
• Collaborate with the Executive Chef on menu writing and development for global cuisine concepts, including Asian wok, Indian, made-to-order grill, salad and sandwich, and chef's table offerings.
• Create and execute daily and weekly specials that reflect current culinary trends and guest preferences.
• Conduct daily food tastings to ensure flavor profiles, recipe standards, and presentation expectations are consistently achieved.
• Manage food ordering, receiving, inventory control, and product utilization to ensure operational efficiency and minimize waste.
• Monitor food costs and support financial objectives through proper purchasing practices, portion controls, recipe adherence, and inventory management.
• Develop and maintain labor schedules while ensuring appropriate staffing levels to support business demands.
• Lead, coach, and develop a culinary team consisting of approximately 20 hourly associates, including cooks, prep cooks, dishwashers, and one hourly Sous Chef.
• Train new associates on food safety, sanitation standards, kitchen procedures, equipment operation, and culinary techniques.
• Conduct daily shift huddles and safety meetings to reinforce operational priorities and workplace safety standards.
• Ensure all team members remain productive, engaged, and aligned with performance expectations and company standards.
• Support catering operations, including daily catering production and executive-level events, while partnering closely with the catering leadership team.
• Maintain compliance with all company, client, HACCP, health department, and food safety regulations.
• Oversee and verify completion of all required operational logs, including:
• Production logs
• Temperature logs
• Cooling logs
• Receiving logs
• Cooking logs
• Cleaning schedules
• Deep-cleaning documentation
• Sanitation records
• Assist with implementation of new culinary programs, employee engagement initiatives, and special events.
• Assume responsibility for kitchen leadership in the absence of the Executive Chef.

Bon Appetit is a member of Compass Group USA.

Benefits

• Medical
• Dental
• 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
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave

Bon Appetit maintains a drug-free workplace.

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.

Certain positions may require Florida Level 2 background screening.

Applications are accepted on an ongoing basis.

Bon Appetit

BRYAN GONI