Sous Chef (Crave)

Compass Group USA Inc•Mountain View, CA

59d•$76,240 - $78,000•Onsite

About The Position

We're seeking a passionate and dynamic Sous Chef to join our exceptional Bon Appetit team! The Sous Chef is a pivotal culinary leadership role, responsible for shaping the daily culinary experience within the café. You will oversee all facets of food quality, drive culinary innovation, and ensure the efficiency of service. This position requires an understanding of diverse culinary techniques, an unyielding passion for crafting exceptional dishes, and a strong ability to mentor and inspire a high-performing kitchen team. On a daily basis, you will meticulously manage a wide range of administrative and operational tasks, including vigilant monitoring of food costs, labor costs, and overall budget adherence. Beyond these critical daily responsibilities, the Sous Chef collaborates closely with the Chef de Cuisine. Together, you will cultivate robust relationships with key stakeholders across the organization, collectively driving operational excellence, significantly enhancing the overall user experience, and contributing directly to the long-term success of our culinary operations. Bon Appetit is deeply committed to a culture of workplace health and safety, which you will champion every day! As the Sous Chef, you will set the standard for responsible practices, ensuring the well-being of our valued employees, the smooth operation of the kitchen, and your own safety.

Requirements

A minimum of 2 years of kitchen supervisory experience or applicable culinary leadership experience within a similar volume, high-quality food service establishment.
Meaningful passion for exceptional food and genuine hospitality.
Excellent communication skills, both written and verbal, capable of inspiring and guiding a team.
Proficient in computer and technical skills, including a working knowledge of Google Suite tools.

Nice To Haves

Degree in Culinary Arts preferred, or equivalent substantial professional experience.
Experience managing in a Union Environment is a plus.
ServSafe Certification is preferred.

Responsibilities

Lead Food & Workplace Safety: Rigorously manage workplace and food safety standards, including meticulous allergen management, to ensure the highest levels of guest well-being.
Execute Culinary Vision: Contribute to the overall dining experience by executing and refining the culinary offerings with precision and creativity.
Ensure Operational Flow: Strictly adhere to all menu, production, and preparation guidelines, diligently follow opening/closing checklists, and uphold responsibility guides to maintain seamless operations.
Craft Nourishing Meals: Prepare and present thoughtfully balanced meals that effectively fuel and delight our users throughout their day.
Champion Exceptional Hospitality: Set and maintain a consistent expectation of genuinely friendly and engaging hospitality across all service interactions.
Develop Team Talent: Actively train, coach, and develop kitchen team members, fostering a culture of continuous learning and growth.
Support Sustainable Sourcing: Assist the Chef de Cuisine in ensuring all ingredients and products are procured in alignment with sector and Food purchasing standards, emphasizing our commitment to sustainability.
Demonstrated ability to champion and enhance a culture focused on Food and Workplace Safety.

Benefits

Retirement Plan
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet Insurance
Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program
Medical
Dental
Vision
Life Insurance/AD
Disability Insurance
Commuter Benefits
Employee Assistance Program
Flexible Spending Accounts (FSAs)