Sous Chef - Eckerd College

Compass Group•Saint Petersburg, FL

1d•$63,000 - $65,000

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 Summary The Sous Chef supports the overall success of the culinary program at Eckerd College. This role assists with menu planning, ordering, inventory, and food preparation while ensuring compliance with client expectations, Health Department regulations, and company standards for quality and presentation. The Sous Chef leads and develops back of house staff to deliver a high quality dining experience and meet operational goals.

Requirements

5 years of culinary experience, including at least 1 year in a supervisory or lead role
Experience in restaurant, hotel, corporate dining, education, healthcare, military, or similar food service environments
Strong knowledge of food trends, production, sanitation, safety, and cost control
Ability to create and manage production sheets
Proven leadership, training, and team development skills
ServSafe or Department of Health certification preferred
Proficiency in Microsoft Office, including Excel
Associate degree in Culinary Arts preferred

Responsibilities

Support daily food preparation and cooking operations
Assist with menu planning and development
Implement new culinary programs in partnership with culinary and marketing teams
Monitor food costs, inventory, and overall budget controls
Ensure food safety, sanitation, and quality standards are maintained
Train, coach, and supervise kitchen team members
Perform additional duties as assigned