Executive Sous Chef - Archbishop Mitty High School

Compass Group•San Jose, CA

3d•$75,000 - $80,000

About The Position

The Executive Sous Chef supports culinary operations for a school dining program at Archbishop Mitty High School. Reporting to the Executive Chef, this position assists with daily food production, menu development, catering, inventory management, and supervision of hourly kitchen associates. The role is suited to a motivated culinary professional with a passion for scratch cooking, creativity, and high standards for food quality and presentation. The position also supports cost control, food safety and sanitation, staff training, and the implementation of culinary programs. The Executive Sous Chef helps maintain an organized, safe, inclusive, and collaborative kitchen environment while providing nutritious meals and quality service to students and the school community.

Requirements

At least 2 years of culinary or kitchen management experience in high-volume foodservice operations.
Strong catering experience and the ability to lead special events.
Knowledge of scratch cooking, batch production, and food cost controls.
Proficiency in Microsoft Office, including Word, Excel, and PowerPoint, as well as Outlook and internet-based tools.
Excellent communication and leadership skills, with a strong sense of ownership and collaboration.
Dedication to customer happiness and a passion for preparing delicious, nutritious meals for students and school communities.

Nice To Haves

Associate degree in Culinary Arts or equivalent experience.
Experience in K–12, institutional, or contract dining.
Understanding of food trends, seasonal ingredients, and sustainable practices.
ServSafe Certification.

Responsibilities

Assist the Executive Chef with daily kitchen operations, including food preparation, production, and supervision of back-of-house staff.
Support cost control by assisting with inventory management and ordering and minimizing food waste.
Help plan, develop, and implement menus aligned with company culinary standards, student preferences, and nutritional guidelines.
Lead or support the preparation and execution of catered events, ensuring quality food, presentation, and service.
Implement and support culinary programs and initiatives in collaboration with the Executive Chef and corporate culinary team.
Ensure food safety and sanitation guidelines are followed, including HACCP and allergy protocols.
Maintain high standards for food quality, cleanliness, and organization in kitchen areas.
Participate in training and mentoring hourly culinary staff to support skill development and team culture.
Promote a safe, inclusive, and collaborative kitchen environment reflecting the school and company values.