Sous Chef

Compass Group•Philadelphia, PA

19d•$65,000 - $75,000

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! About usThe University of Pennsylvania is seeking a dedicated Sous Chef to join its dynamic culinary team in Philadelphia, PA, supporting the mission of delivering high-quality, diverse, and sustainable dining experiences across campus. As the second-in-command to the Executive Chef, you will oversee daily kitchen operations in high-volume environments-ranging from retail dining to upscale catering and banquet events. Your core responsibilities include supervising and mentoring a diverse kitchen staff, maintaining strict food safety and sanitation standards (HACCP), and ensuring consistent excellence in food preparation and presentation. The ideal candidate possesses a degree in Culinary Arts or equivalent experience, at least two years of leadership in a professional kitchen, and a proactive, collaborative approach to menu development and inventory management.Job SummaryWorking as the Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Requirements

A.O.S. Degree in Culinary Arts or culinary certificate and required experience
Some progressive culinary/kitchen management experience, depending upon formal degree or training
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in patient satisfaction programs/activities

Nice To Haves

Catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences helpful
ServSafe certified - highly desirable

Responsibilities

Assists the Executive Chef with managing cost controls and control expenditures for the account
Assists the Executive Chef with planning and creating menus
Produces and execute catering events
Rolls out new culinary programs in conjunction with Company marketing and culinary team