Sous Chef - Obama Presidential Center

Compass Group•Chicago, IL

6d•$75,000 - $80,000

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 SummaryAs Sous Chef, you will support the overall operation of the culinary department, ensuring high-quality food production and efficient kitchen management. You will assist in menu development, food preparation, and team supervision while partnering closely with the Executive Chef to deliver a best-in-class dining experience. This is a strong opportunity for a driven, hands-on culinary professional who thrives in a fast-paced, high-volume environment.

Requirements

Progressive culinary or kitchen management experience
Strong knowledge of current food trends, food safety, sanitation, and cost control
Proficient with Microsoft Office, Outlook, and basic computer systems
Willingness to participate in client satisfaction initiatives

Nice To Haves

Associate degree in Culinary Arts or equivalent experience
Catering experience preferred
Experience in high-volume, complex foodservice operations strongly preferred
Background in batch cooking or institutional foodservice is a plus
ServSafe certification preferred

Responsibilities

Support the Executive Chef in managing food and labor costs while maintaining budget targets
Assist in menu planning, development, and daily execution
Oversee food preparation, cooking, and presentation to ensure quality and consistency
Execute and support catering events from planning through delivery
Supervise and train hourly kitchen staff
Assist with ordering, inventory, and product management
Implement new culinary programs in partnership with marketing and culinary leadership