Sr Sous Chef

Senior Sous ChefAt 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!As the Senior Sous Chef, you will play a critical leadership role in the successful launch and ongoing operation of a premier corporate dining program at a leading Silicon Valley technology company. Opening January 4, this dynamic operation delivers a best-in-class workplace dining experience through a vibrant café featuring seven culinary stations and a salad bar, an active catering program, coffee bar services, and employee engagement events.Serving approximately 1,000 meals daily across breakfast, lunch, and dinner, this high-volume operation requires a hands-on culinary leader who thrives in a fast-paced environment and is passionate about food quality, hospitality, team development, and operational excellence. Partnering closely with the Executive Chef, the Senior Sous Chef will oversee daily kitchen operations, menu execution, inventory management, food cost controls, labor scheduling, culinary training, and catering production while maintaining exceptional standards of food safety and guest satisfaction.The ideal candidate brings strong leadership skills, experience in high-volume foodservice environments, and a passion for culinary innovation. Expertise in Asian and Indian cuisines is highly desirable, as these represent key concepts within the operation.ResponsibilitiesPartner with the Executive Chef to lead all back-of-house operations for a high-volume corporate dining program serving breakfast, lunch, dinner, catering, and coffee bar services.Support the successful opening and ongoing operation of a café featuring seven culinary stations, a salad bar, and dedicated catering production.Oversee daily food production and service execution, ensuring exceptional quality, consistency, presentation, and guest satisfaction.Assist with menu planning, recipe development, station rotations, and culinary innovation across multiple dining platforms.Collaborate with the Executive Chef on menu writing and development for global cuisine concepts, including Asian wok, Indian, made-to-order grill, salad and sandwich, and chef's table offerings.Create and execute daily and weekly specials that reflect current culinary trends and guest preferences.Conduct daily food tastings to ensure flavor profiles, recipe standards, and presentation expectations are consistently achieved.Manage food ordering, receiving, inventory control, and product utilization to ensure operational efficiency and minimize waste.Monitor food costs and support financial objectives through proper purchasing practices, portion controls, recipe adherence, and inventory management.Develop and maintain labor schedules while ensuring appropriate staffing levels to support business demands.Lead, coach, and develop a culinary team consisting of approximately 20 hourly associates, including cooks, prep cooks, dishwashers, and one hourly Sous Chef.Train new associates on food safety, sanitation standards, kitchen procedures, equipment operation, and culinary techniques.Conduct daily shift huddles and safety meetings to reinforce operational priorities and workplace safety standards.Ensure all team members remain productive, engaged, and aligned with performance expectations and company standards.Support catering operations, including daily catering production and executive-level events, while partnering closely with the catering leadership team.Maintain compliance with all company, client, HACCP, health department, and food safety regulations.Oversee and verify completion of all required operational logs, including:Production logsTemperature logsCooling logsReceiving logsCooking logsCleaning schedulesDeep-cleaning documentationSanitation recordsAssist with implementation of new culinary programs, employee engagement initiatives, and special events.Assume responsibility for kitchen leadership in the absence of the Executive Chef.