Sous Chef

Sous Chef

Bon Apptit Management Company is seeking a skilled and motivated Sous Chef to support culinary operations at Intuit's Mountain View campus in Building 6. Reporting directly to the Executive Chef of Building 6, the Sous Chef will assist in overseeing day-to-day food production for Cafe B6, supporting retail functions, and assisting with catering as needed. This role serves as the primary operational right hand to the Executive Chef, helping to execute culinary standards, manage kitchen workflow, and develop team members.

Working as the Sous Chef, you will be responsible for supporting the successful operation of the culinary department within the facility. This includes assisting in the supervision, preparation, and cooking of a variety of food items, as well as developing daily menu offerings, including their preparation and presentation. The Sous Chef collaborates closely with the Executive Chef to ensure consistent execution of culinary standards, contributes to menu innovation, and plays a key role in ordering, inventory, and overall kitchen operations.

The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for quality, and the ability to thrive in a fast-paced, high-volume food service environment. The Sous Chef will step in for the Executive Chef when needed and ensure that all culinary operations reflect the standards of Bon Apptit and the expectations of Intuit's campus dining program. This is an exciting opportunity for an energetic, entrepreneurial culinary professional eager to make an impact.

Key Responsibilities

• Assist the Executive Chef in managing cost controls and monitoring expenditures for the account
• Support menu planning and development, including daily offerings and special features
• Supervise and support kitchen team members, including hourly associates
• Execute and support catering events from production through service
• Maintain high standards of food quality, presentation, and sanitation
• Assist with ordering, inventory management, and kitchen organization
• Support the rollout of new culinary programs in collaboration with marketing and culinary teams
• Step in to lead kitchen operations in the absence of the Executive Chef

Preferred Qualifications

• Associate degree (A.S.) or equivalent experience
• Progressive culinary or kitchen management experience
• Experience in high-volume, complex foodservice operations strongly preferred
• Catering experience is a plus
• Experience with institutional and batch cooking is helpful
• Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Proficiency with Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and internet tools
• Willingness to participate in client satisfaction programs and initiatives
• ServSafe certification highly desirable