Sous Chef Byte Dance

Select how often (in days) to receive an alert: 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 Working as the Sous Chef, you will play a critical leadership role in the successful operation of the Culinary Department, supporting the delivery of exceptional dining experiences for students, faculty, staff, and campus guests. In partnership with the Executive Chef, you will oversee daily kitchen operations, food production, menu execution, and culinary team development while ensuring the highest standards of food quality, safety, and customer satisfaction. The Sous Chef is responsible for assisting with the supervision, preparation, and presentation of a wide variety of menu offerings across residential dining, retail venues, catering services, and special campus events. This role requires a hands‑on culinary professional who thrives in a fast‑paced environment, demonstrates strong leadership capabilities, and brings creativity, innovation, and a commitment to hospitality excellence. This is an exciting opportunity for an energetic, entrepreneurial culinary professional who is passionate about mentoring teams, enhancing the campus dining experience, and contributing to the overall success of the dining program. Responsibilities Culinary Operations & Food Production Assist the Executive Chef in managing all aspects of daily culinary operations, ensuring consistent execution of high-quality food and service standards. Supervise and participate in the preparation, cooking, presentation, and garnishment of menu items across multiple dining platforms. Ensure recipes, production methods, portion standards, and presentation guidelines are consistently followed. Support the development and execution of seasonal menus, daily specials, and innovative culinary offerings that meet the diverse needs of the campus community. Monitor food quality throughout preparation and service to ensure freshness, consistency, and guest satisfaction. Leadership & Team Development Provide day‑to‑day leadership, coaching, and guidance to hourly culinary associates and student employees. Assist with training, onboarding, and developing team members in culinary techniques, food safety practices, equipment operation, and service standards. Foster a positive, inclusive, and collaborative kitchen culture focused on accountability, teamwork, and professional growth. Support scheduling and staffing initiatives to ensure operational efficiency and service excellence. Assist the Executive Chef with managing food costs, labor utilization, inventory levels, and overall departmental expenditures. Monitor inventory and assist with ordering, receiving, and storage of food and supplies to maintain appropriate stock levels and minimize waste. Support cost‑control initiatives through production planning, portion management, and proper product utilization. Participate in recipe costing and menu planning efforts that align with operational budgets and financial objectives. Catering & Special Events Lead and execute catering functions, campus events, and special programs while ensuring exceptional food quality and presentation. Collaborate with catering and operations teams to coordinate production schedules and event logistics. Support the creation of customized menus and special event offerings that enhance the guest experience and showcase culinary excellence. Assist in planning and implementing new culinary programs, concepts, and dining initiatives in partnership with the marketing and culinary teams. Stay informed of dining trends, sustainability practices, and emerging culinary techniques to continuously enhance menu offerings. Contribute ideas that improve operational efficiency, guest satisfaction, and overall dining program performance. Food Safety & Compliance Maintain strict compliance with all federal, state, local, university, and company food safety and sanitation standards. Ensure adherence to HACCP principles, safe food handling procedures, and workplace safety regulations. Maintain a clean, organized, and inspection‑ready kitchen environment. Promote a culture of safety and accountability among all culinary staff. Qualifications Associate's degree in Culinary Arts, Hospitality Management, or a related field, or an equivalent combination of education and experience. Progressive culinary and kitchen management experience in a professional foodservice environment. Experience leading teams in high-volume, complex foodservice operations. Catering experience with the ability to execute multiple events while maintaining exceptional quality standards. Institutional dining, higher education, healthcare, or large‑scale batch cooking experience preferred. Comprehensive knowledge of culinary techniques, menu planning, food preparation, production management, sanitation standards, and food cost controls. Strong understanding of current food, dining, and catering trends. Demonstrated ability to manage multiple priorities in a fast‑paced environment. Proficiency with Microsoft Office Suite (Word, Excel, PowerPoint, Outlook), email systems, and internet applications. Commitment to participating in client and guest satisfaction programs and continuous service improvement initiatives. ServSafe Manager Certification or equivalent food safety certification is highly desirable. Excellent communication, organizational, and interpersonal skills. Bon Appetit is a member of Compass Group USA. Associates at Bon Appetit are offered many fantastic benefits. Medical 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 Employee Assistance Program Flexible Spending Accounts (FSAs) Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. 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. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. #J-18808-Ljbffr