Sr Sous Chef
Position Title: Sr Sous Chef
Pay Grade: 13
Reports To:
Salary: 72,000-80,000
Other Forms of Compensation:
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 Senior Sous Chef, you will play a critical leadership role in the successful operation of a high-volume culinary program serving approximately 2,100 transactions daily across breakfast, lunch, dinner, and late-night service. Reporting to the Executive Chef, you will help oversee daily kitchen operations, lead and develop a team of approximately 46 culinary employees, and ensure exceptional food quality, consistency, and guest satisfaction.
This position is ideal for an energetic, hands-on culinary leader who thrives in a fast-paced environment and possesses strong culinary, operational, and team development skills. The Senior Sous Chef will be actively involved in menu development, production planning, catering execution, food cost management, and maintaining the highest standards of food safety and sanitation.
Key Responsibilities
- Assist the Executive Chef in overseeing all culinary operations for a high-volume, multi-meal period program serving breakfast, lunch, dinner, and late-night offerings.
- Provide daily leadership, coaching, and direction to a large culinary team, fostering a culture of accountability, teamwork, and continuous improvement.
- Support menu development and menu writing initiatives, including seasonal features, daily specials, and catering menus that align with client expectations and operational goals.
- Lead food preparation and production activities to ensure quality, consistency, presentation standards, and timely service execution.
- Partner with the catering team to execute events successfully, providing culinary leadership, planning support, and operational expertise for a variety of catering functions.
- Assist with inventory management, ordering, receiving, and product control to ensure operational efficiency and minimize waste.
- Support food cost management efforts through recipe adherence, portion control, proper utilization of products, and budget awareness.
- Help monitor purchasing, receiving, and storage practices to maintain food quality while ensuring compliance with company standards.
- Participate in forecasting, production planning, and labor management to support efficient kitchen operations.
- Maintain strict adherence to food safety, sanitation, and workplace safety standards, ensuring regulatory compliance at all times.
- Collaborate with the Executive Chef and culinary leadership team to implement new culinary programs, menus, and operational initiatives.
- Assist in training, mentoring, and developing culinary associates to build bench strength and support career growth opportunities.
- Promote a culture focused on hospitality, culinary excellence, innovation, and exceptional guest experiences.
- Medical
- Dental
- 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
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
- Paid Parental Leave
- Personal Leave
Job Segment:
Food Service, Chef, Culinary, Sous Chef, Kitchen, Hospitality
