Sous Chef

Sous ChefOur 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!Salary: $65,000 - $70,000Other Forms of Compensation: Comprehensive Benefit PackageAt Butler University, the Sous Chef plays a key leadership role in supporting culinary operations across residential dining, catering, and retail foodservice environments. This position partners closely with the Executive Chef to deliver exceptional food quality, maintain operational excellence, and create a positive experience for guests, students, faculty, and staff. This is an exciting opportunity for a culinary professional who enjoys working in a fast-paced, high-volume environment, leading teams, developing talent, and contributing to innovative dining programs. The Sous Chef will help oversee a large team of associates while ensuring quality, safety, and consistency in all culinary operations.Key Responsibilities:Partner with the Executive Chef to oversee daily culinary operations.Assist with menu planning, recipe development, and implementation of seasonal offerings.Supervise food preparation, production, presentation, and service standards.Execute catering events and special functions while maintaining quality and guest satisfaction.Monitor food costs, inventory levels, purchasing, and waste reduction initiatives.Support compliance with HACCP, sanitation, food safety, and health department standards.Train and mentor culinary team members on food preparation techniques, safety standards, and presentation expectations.Assist with rolling out new culinary programs in partnership with marketing and culinary teams.Ensure proper inventory management, receiving practices, and product utilization.Support client and guest satisfaction initiatives and respond proactively to operational needs.Provide leadership and support for approximately 70-75 associates within the culinary operation.Assist with scheduling, coaching, training, performance development, and daily supervision.Foster a people-first culture focused on collaboration, engagement, and operational excellence.Support hiring, onboarding, employee development, and recognition initiatives.What We're Looking For:Associate Degree in Culinary Arts or equivalent culinary training and experience.2-3 years of culinary leadership experience in a high-volume food production environment.Willingness and ability to travel regionally to support business needs.Experience leading, coaching, and developing teams in a fast-paced operation.Knowledge of food safety, sanitation, and quality assurance standards.Strong organizational and communication skills.Proficiency with Microsoft Office Suite, Outlook, email, and internet-based applications.Experience supporting large-scale institutional, campus dining, hospitality, or foodservice operations.Catering and event execution experience.Batch cooking and high-volume production experience.Knowledge of food cost management, purchasing, inventory controls, and labor management.ServSafe Certification.Experience implementing new culinary programs and menu concepts.Demonstrated ability to build strong relationships with clients, guests, and team members.