Sous Chef

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!

At Roger Williams University, food plays an important role in creating memorable campus experiences. As the Sous Chef, you will help lead a dynamic catering program that delivers exceptional culinary experiences for university events ranging from student functions to high-profile campus gatherings. Reporting to the Director of Culinary Operations, this role oversees the daily success of catering culinary operations, including food production, menu development, event execution, purchasing, and team leadership. You'll partner closely with the Events Team, President's Office, and campus stakeholders to bring creative dining experiences to life while supporting operational excellence and financial performance. This is an exciting opportunity for a culinary professional who enjoys innovation, collaboration, and creating high-quality food in a supportive higher education environment.

Key Responsibilities:

• Oversee daily catering kitchen operations, ensuring exceptional food quality, presentation, and service.
• Lead, coach, train, and support a team of culinary associates, fostering a culture of teamwork, accountability, and continuous learning.
• Execute catering events from planning through production and service.
• Partner with campus departments and event stakeholders to create customized culinary experiences.
• Assist in the development of creative menus, seasonal offerings, and special event concepts.
• Manage food costing, menu pricing, purchasing, inventory control, and waste reduction initiatives.
• Support budget goals through effective cost controls and operational planning.
• Collaborate with culinary and marketing teams to implement new food programs and concepts.
• Ensure compliance with food safety, sanitation, OSHA, ADA, and Health Department regulations.
• Maintain operational documentation, cleaning schedules, and preventative maintenance programs.
• Respond professionally to client and guest feedback, identifying opportunities for continuous improvement.
• Promote sustainability initiatives and responsible sourcing practices where applicable.
• Assist the Executive Chef and Director of Culinary Operations with other culinary initiatives and operational priorities.

What We're Looking For:

• Culinary catering experience with responsibility for production, execution, and event support.
• Experience with menu development, recipe creation, and food costing practices.
• Strong organizational and time-management skills with the ability to successfully manage multiple events and priorities.
• Experience supporting or supervising culinary teams in a fast-paced food service environment.
• Knowledge of food safety, sanitation, and quality standards.
• Comfortable using computers and technology to manage operational, administrative, and communication responsibilities.
• Proficiency with Microsoft Office applications including Outlook, Word, and Excel.
• Strong communication and collaboration skills with a service-focused approach.
• Associate degree in Culinary Arts, Hospitality, or related field, or equivalent professional experience.
• Progressive culinary leadership or kitchen management experience.
• High-volume catering or complex foodservice operations experience.
• Experience in higher education, corporate dining, hotels, restaurants, or large-scale hospitality environments.
• Knowledge of current food, catering, and presentation trends.
• Experience with inventory management and purchasing systems.
• ServSafe Certification or equivalent food safety certification.