Sr Sous Chef

Compass Group•Santa Clara, CA

3d•$90,000 - $95,000

About The Position

Bon Appetit Management Company is hiring a Senior Sous Chef to help launch and operate a premier corporate dining program at a leading Silicon Valley technology company. The operation is scheduled to open January 4 and includes a café with seven culinary stations and a salad bar, catering, coffee bar services, and employee engagement events. It serves approximately 1,000 meals daily across breakfast, lunch, and dinner. Working closely with the Executive Chef, the Senior Sous Chef will lead daily kitchen operations, food production and service, menu execution, inventory management, food-cost controls, labor scheduling, culinary training, and catering production. The role calls for a hands-on leader focused on food quality, hospitality, team development, and operational excellence. Experience with Asian and Indian cuisines is highly desirable.

Requirements

Strong leadership skills.
Experience in high-volume foodservice environments.
Passion for culinary innovation, food quality, hospitality, team development, and operational excellence.
Ability to perform the position’s essential functions satisfactorily, with or without reasonable accommodation.

Nice To Haves

Expertise in Asian and Indian cuisines.

Responsibilities

Partner with the Executive Chef to lead back-of-house operations for a high-volume corporate dining program covering breakfast, lunch, dinner, catering, and coffee bar services.
Support the opening and ongoing operation of a café with seven culinary stations, a salad bar, and dedicated catering production.
Oversee daily food production and service to ensure quality, consistency, presentation, and guest satisfaction.
Assist with menu planning, recipe development, station rotations, and culinary innovation across dining platforms.
Collaborate on menus for global cuisine concepts, including Asian wok, Indian, made-to-order grill, salad and sandwich, and chef’s table offerings.
Create and execute daily and weekly specials based on culinary trends and guest preferences.
Conduct daily food tastings to verify flavor, recipe standards, and presentation.
Manage food ordering, receiving, inventory control, and product utilization to improve efficiency and minimize waste.
Monitor food costs and support financial objectives through purchasing, portion controls, recipe adherence, and inventory management.
Develop and maintain labor schedules and appropriate staffing levels.
Lead, coach, and develop approximately 20 hourly associates, including cooks, prep cooks, dishwashers, and one hourly Sous Chef.
Train associates in food safety, sanitation, kitchen procedures, equipment operation, and culinary techniques.
Conduct daily shift huddles and safety meetings.
Keep team members productive, engaged, and aligned with performance expectations and company standards.
Support daily catering production and executive-level events in partnership with catering leadership.
Maintain compliance with company, client, HACCP, health department, and food safety regulations.
Oversee required production, temperature, cooling, receiving, cooking, cleaning, deep-cleaning, and sanitation logs and records.
Assist with new culinary programs, employee engagement initiatives, and special events.
Assume kitchen leadership in the Executive Chef’s absence.