Sous Chef St Martins University

Compass Group•Lacey, WA

1d•$67,500 - $87,000•Onsite

About The Position

Bon Appétit Management Company is proud to partner with Saint Martin's University to deliver fresh, scratch-made, locally sourced dining experiences across campus. Our culinary team is committed to crafting exceptional food while supporting sustainable practices, fostering community, and creating memorable hospitality experiences for students, faculty, staff, and guests. The dining program encompasses a dynamic mix of residential dining, retail operations, convenience services, and a thriving catering program. The operation includes a full-service dining hall, two coffee bar concepts, a campus convenience store, and a diverse catering portfolio ranging from casual meetings to formal university events. We're seeking a passionate and driven Sous Chef who is ready to lead from the front, inspire culinary excellence, and contribute to a culture built around fresh food, hospitality, teamwork, and innovation. The Sous Chef serves as a key member of the culinary leadership team, partnering with the Executive Chef and fellow managers to oversee daily food production, team development, quality assurance, and operational execution across multiple dining venues. This hands-on leadership role requires a chef who thrives in a fast-paced environment, enjoys mentoring culinary talent, and is committed to delivering consistently outstanding food and service. The Sous Chef will help ensure successful execution of residential dining, retail foodservice, and catering operations while maintaining Bon Appétit's high standards for food quality, sustainability, safety, and guest satisfaction.

Requirements

Three or more years of progressive culinary leadership experience in higher education, restaurants, hotels, catering, healthcare, or contract foodservice.
Experience with high-volume scratch cooking operations.
Strong knowledge of food production, menu execution, inventory management, and labor planning.
Experience supporting catering and special event programs.
Demonstrated success leading and developing culinary teams.
Knowledge of food safety regulations and HACCP principles.
Strong organizational, communication, and leadership skills.
Ability to work flexible hours, including occasional evenings, weekends, and special events.

Nice To Haves

Associate's degree or formal training in Culinary Arts preferred.
ServSafe Manager Certification preferred or willingness to obtain.

Responsibilities

Assist the Executive Chef in directing all culinary operations for campus dining and catering.
Lead daily kitchen production and service while maintaining exceptional standards for food quality, freshness, consistency, and presentation.
Execute scratch-made menus utilizing seasonal ingredients and locally sourced products whenever possible.
Support menu development, recipe testing, and implementation of innovative culinary offerings.
Ensure efficient production planning and execution for breakfast, lunch, dinner, retail food concepts, and special events.
Maintain high-quality standards while managing a high-volume foodservice environment.
Supervise, coach, and develop hourly culinary staff in a supportive and accountable environment.
Partner with a leadership team consisting of five salaried managers and approximately forty-five team members.
Provide hands-on training in culinary techniques, food safety, sanitation, and presentation standards.
Assist with scheduling, labor management, and daily staffing deployment.
Foster a positive culture focused on teamwork, engagement, inclusion, and professional growth.
Support an active catering operation.
Oversee culinary execution for events ranging from small departmental meetings to large campus functions, receptions, banquets, and plated dinners.
Assist with menu planning, production scheduling, event preparation, and on-site execution.
Ensure every event reflects Bon Appétit's commitment to quality, hospitality, and creativity.
Maintain compliance with food safety, HACCP, sanitation, and workplace safety standards.
Monitor inventory, receiving, storage, product rotation, and waste management practices.
Support purchasing efforts and cost-control initiatives while preserving food quality.
Assist in achieving financial goals related to food cost, labor efficiency, and operational performance.
Ensure consistent adherence to Bon Appétit and university policies and standards.