Sous Chef

Compass Group•Mountain View, CA

About The Position

Bon Appétit Management Company is seeking a Sous Chef for its Mountain View, California café. The Sous Chef shapes the daily culinary experience by overseeing food quality, driving culinary execution, and helping ensure efficient service. The role calls for knowledge of diverse culinary techniques, a passion for creating exceptional dishes, and the ability to mentor and inspire a high-performing kitchen team. The Sous Chef handles administrative and operational responsibilities, including monitoring the overall budget, and collaborates closely with the Chef de Cuisine to build relationships with key stakeholders and improve operational excellence and the user experience. The position also champions workplace and food safety, including practices that protect guests and team members. The client food program aims to inspire food choices and use food experiences to support more sustainable lifestyles and communities. The schedule is Monday through Friday for lunch, 11:30 a.m.–1:30 p.m., and Monday through Friday for dinner, with dinner service ending at 8:00 p.m. Monday through Thursday and 7:00 p.m. Friday. Salary is $76,240–$78,000. A comprehensive benefits package is offered.

Requirements

At least 2 years of kitchen supervisory experience or applicable culinary leadership experience in a similar-volume, high-quality food-service establishment.
Ability to champion and enhance a culture focused on food and workplace safety.
Strong written and verbal communication skills.
Proficiency with computers and technical tools, including working knowledge of Google Suite.
Passion for exceptional food, sustainability, and hospitality.

Nice To Haves

ServSafe Certification.
Experience managing in a union environment.

Responsibilities

Manage workplace and food safety standards, including allergen management.
Execute and refine culinary offerings with precision and creativity.
Follow menu, production, and preparation guidelines, opening and closing checklists, and responsibility guides.
Prepare and present balanced meals that nourish and delight users.
Maintain expectations for genuine, consistent hospitality across service interactions.
Train, coach, and develop kitchen team members, promoting continuous learning and growth.
Assist the Chef de Cuisine with sourcing ingredients and products in line with sector and food-program purchasing standards and sustainability commitments.
Manage administrative and operational tasks, including monitoring the overall budget.
Collaborate with the Chef de Cuisine to cultivate relationships with key stakeholders and support operational excellence and an enhanced user experience.