Required Years of Experience
2 years
Job Details
Job Summary:
Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.
Key Responsibilities:
- Assists the Executive Chef with managing cost controls and control expenditures for the account
- Produces and execute catering events
- Rolls out new culinary programs in conjunction with Company marketing and culinary team
Preferred Qualifications:
- A.S. or equivalent experience
- Some progressive culinary/kitchen management experience, depending upon formal degree or training
- Catering experience a plus
- High volume, complex foodservice operations experience - highly desirable
- Institutional and batch cooking experiences helpful
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
- Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
- Must be willing to participate in client satisfaction programs/activities
- ServSafe certified - highly desirable
Compensation Details
Compensation: Salary ($60,000.00 - $70,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses
Required Skills
Leadership
Team Management
Creativity in Menu Design
Attention to Detail
Time Management
Problem Solving
Communication Skills
Adaptability
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Food Service
Part of Bon Appétit Management Company
We are an on-site restaurant company offering full food-service management to corporations, universities, museums, and specialty venues. Based in Redwood City, CA, we operate more than 1,000 cafés in 33 states for dozens of marquee clients.
Our food is cooked from scratch, including sauces, stocks, and soups. (Salsa, too!) A pioneer in environmentally sound sourcing policies, we’ve developed programs addressing local purchasing, overuse of antibiotics, sustainable seafood, the food–climate change connection, humanely raised meat and eggs, and farmworkers’ rights. We’re grateful to have been recognized by many leading foundations, nonprofits, and industry associations for our work.
This mission statement, called The Dream and written by our CEO and cofounder Fedele Bauccio , has been Bon Appétit’s guiding philosophy since we were founded in 1987:
Our Dream is to be the premier onsite restaurant company known for its culinary expertise and commitment to socially responsible practices. We are a culture driven to create food that is alive with flavor and nutrition, prepared from scratch using authentic ingredients. We do this in a socially responsible manner for the well-being of our guests, communities, and the environment.
