Sr Sous Chef

Senior Sous Chef

Salary: 85,000-90,000

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!

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.
• Experience supporting dining programs serving 1,500+ guests daily.
• 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.