Catering Sous Chef - Emory University

Catering Sous Chef

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!

Emory University is seeking a talented and energetic Catering Sous Chef to support the daily culinary operations of a premier campus catering program.

The Catering Sous Chef will assist in leading food production for university events, conferences, VIP functions, athletic events, and special occasions while ensuring exceptional food quality, presentation, and service standards. This position plays a key role in supervising culinary staff, maintaining food safety compliance, and delivering memorable dining experiences for students, faculty, staff, alumni, and guests.

Key Responsibilities:

• Assist the Executive Chef and Catering Chef with planning, preparing, and executing catering events of varying sizes and complexity.
• Oversee daily food production and ensure consistency in recipe execution, quality, and presentation.
• Supervise, coach, and train culinary team members, including cooks and food service staff.
• Coordinate culinary production schedules to meet event timelines and client expectations.
• Ensure compliance with all food safety, sanitation, health, and university regulations.
• Monitor food quality and portion control to minimize waste and maximize efficiency.
• Assist with menu development, recipe standardization, and seasonal offerings.
• Support inventory management, ordering, receiving, and storage of food and supplies.
• Maintain a clean, organized, and safe kitchen environment.
• Collaborate with catering managers and event staff to ensure seamless event execution.
• Assist in controlling labor and food costs while maintaining high-quality standards.
• Step into leadership responsibilities in the absence of the Executive Chef or Catering Chef.

Qualifications:

• Associate degree in Culinary Arts, Hospitality Management, or related field; equivalent professional experience may be considered.
• Minimum of 3 years of culinary experience in catering, banquet, hotel, restaurant, or institutional food service environments.
• Previous supervisory or leadership experience in a high-volume kitchen.
• Knowledge of food safety practices and sanitation regulations.
• Ability to work flexible schedules, including evenings, weekends, holidays, and special events.
• Strong organizational, communication, and problem-solving skills

Preferred Qualifications:

• Certified Sous Chef (CSC) or equivalent culinary certification.
• ServSafe Food Protection Manager Certification.
• Experience in higher education dining, conference centers, hotels, or large-scale catering operations.
• Experience with menu planning, purchasing, and inventory control.
• Knowledge of diverse cuisines, special diets, and allergen management.