Senior Sous Chef

Compass Group•Savannah, GA

1d•$65,000 - $73,000

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 SummaryThe Senior Sous Chef supports the Executive Chef in leading daily culinary operations, assisting with menu planning and execution, supervising food production, and ensuring quality, consistency, and food safety. This role supports cost control, inventory and ordering practices, and the execution of catering and special events. The ideal candidate brings progressive culinary or kitchen management experience, preferably in high-volume operations, with strong knowledge of current food trends and working proficiency in computer systems related to financial controls, inventory management, and guest-facing ordering platforms.

Nice To Haves

Culinary degree or equivalent professional experience
Progressive culinary or kitchen management experience
High-volume foodservice experience preferred
Strong understanding of food trends, quality standards, and cost controls
Comfort with computer systems related to finance, inventory, and ordering platforms
ServSafe certification preferred

Responsibilities

Support the Executive Chef with menu planning, food production, and daily operations
Supervise food preparation, execution, and presentation
Assist with cost controls, inventory management, and ordering
Execute catering and special events
Support the implementation of new culinary programs
Ensure compliance with food safety and sanitation standards