Catering Sous Chef - Juniper Networks

Compass Group•Sunnyvale, CA

2d•$85,000 - $90,000•Onsite

About The Position

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!Job Summary We are seeking a driven, experienced culinary professional to serve as the Catering Sous Chef at Juniper Networks. This role demands a strong background in high-level catering planning and execution, requiring the ability to manage and operate a kitchen to the highest standards of quality, safety, consistency, and efficiency. You will partner with the Executive Chef on menu development, cost control, and team development in a fast-paced environment. Schedule & Requirements Standard Shift: Monday–Friday, 6:00 AM – 4:00 PM. Flexibility: Must be flexible to support all catering demands, including occasional happy hour, evening, and special events.

Requirements

Proven progressive culinary or kitchen management experience, with a strong focus on high-volume, corporate, or institutional catering.
Expertise in food safety, sanitation, food cost control, and current catering trends.
Demonstrated experience leading and developing a culinary team.

Nice To Haves

ServSafe certification is highly desirable.
Proficiency with Microsoft Office (Word, Excel, Outlook).

Responsibilities

Catering & Production: Plan, produce, and flawlessly execute high-level catering events and support daily food service operations.
Team Leadership: Lead, train, and develop the culinary team, ensuring staff competency and adherence to standard operating procedures.
Operational Management: Manage kitchen operations, guaranteeing the highest standards of safety, sanitation, quality, and efficiency.
Cost & Menu Management: Collaborate with the Executive Chef on menu planning, inventory, and account-level cost control.
Culinary Trend Integration: Apply current culinary trends and best practices to menu development and presentation.