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 - Friday

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

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Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today!

Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We're hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We've led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs.

We cook everything from scratch using fresh, local ingredients.

Learn more about careers with Bon Appétit:

** 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.

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