SOUS CHEF

Bon Appetit

We are hiring immediately for a SOUS CHEF position.

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** Location** :
Mountain View CA.

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** Schedule** :
Monday - Thursday (11:30am-9:30pm), Friday (6:00am - 4:00pm)

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** Pay Range:**   $76,240.00 - $78,000.00 annually

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!

** _This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in People Hub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in People Hub, by clicking on 'referral tracking.'

For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email *
* ** Job Summary*
* We are seeking a dynamic Sous Chef to join our exceptional Bon Appétit team in a pivotal culinary leadership role.

The Sous Chef is responsible for shaping the daily culinary experience within the café, overseeing all facets of food quality, driving the culinary process, and ensuring the efficiency of service. This position requires an understanding of diverse culinary techniques, an unyielding passion for crafting exceptional dishes, and a strong ability to mentor and inspire a high-performing kitchen team. On a daily basis, you will manage a wide range of administrative and operational tasks, including the monitoring of  the overall budget.

Beyond these responsibilities, the Sous Chef collaborates closely with the Chef de Cuisine to cultivate robust relationships with key stakeholders, collectively driving operational excellence and enhancing the overall user experience.

Bon Appétit is deeply committed to a culture of workplace and food safety, which you will champion every day. As the Sous Chef, you will set the standard for responsible practices, ensuring the well-being of our guests, our valued team members, and yourself.

The Food program's vision is to inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities.

Key Responsibilities

+ Food & Workplace Safety:
Rigorously manage workplace and food safety standards, including meticulous allergen management, to ensure the highest levels of guest well-being and operational safety.

+ Culinary Vision:
Contribute to the overall dining experience by executing and refining the culinary offerings with precision and creativity.

+ Operational Flow:
Strictly adhere to all menu, production, and preparation guidelines; diligently follow opening/closing checklists and uphold responsibility guides to maintain seamless operations.

+ Nourishing Meals:
Prepare and present thoughtfully balanced meals that effectively fuel and delight our users throughout their day.

+ Exceptional Hospitality:
Set and maintain a consistent expectation of genuinely engaging hospitality across all service interactions.

+ Team Talent:
Actively train, coach, and develop kitchen team members, fostering a culture of continuous learning and growth.

+ Sustainable Sourcing:
Assist the Chef de Cuisine in ensuring all ingredients and products are procured in alignment with sector and Food purchasing standards, emphasizing our commitment to sustainability.

** Preferred Qualifications*
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Education:

Degree from an accredited culinary institution is preferred, not required.

+ Culinary

Experience:

A minimum of 2 years of kitchen supervisory experience or applicable culinary leadership experience within a similar volume, high-quality food service establishment.

+ Safety Leadership:
Demonstrated ability to champion and enhance a culture focused on Food and Workplace Safety.

+ Communication:
Strong written and verbal communication skills, capable of inspiring and guiding a team.

+ Technical Proficiency:
Proficient in computer and technical skills, including a working knowledge of Google Suite tools.

+ Operational Alignment:
Passion for the intersection of exceptional food, sustainability, and hospitality.

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Certifications:

Serv Safe Certification is preferred.

+ Union

Experience:

Experience managing in a Union Environment is a plus.

_While this schedule and location are currently projected, they are flexible and may be adjusted to meet evolving business demands, including…