Sous Chef

Compass Group•Northfield, MN

21d•$68,000 - $72,000•Onsite

About The Position

Bon Appétit Management Company is seeking a Sous Chef to join our culinary team at St. Olaf College, a private liberal arts college located approximately 45 minutes north of Minneapolis. This high-volume residential dining program serves approximately 2,800 students through an all-you-care-to-eat dining model focused on fresh, high-quality food and exceptional hospitality. In this role, you will partner closely with the Executive Chef and culinary leadership team to support all aspects of daily food production, menu execution, team development, and operational excellence. This is an excellent opportunity for a culinary professional who enjoys mentoring teams, contributing creative ideas, and making a meaningful impact within a vibrant campus community.

Requirements

Culinary experience in foodservice operations such as higher education, restaurants, hotels, healthcare, corporate dining, military, or related environments.
Demonstrated experience leading, coaching, and developing team members.
Understanding of food production, food safety, sanitation, and quality standards.
Knowledge of food cost controls, inventory management, and production planning.
Ability to organize and communicate production requirements effectively.
Comfortable using Microsoft Office applications, including Word, Excel, Outlook, and PowerPoint.
Strong collaboration, communication, and problem-solving skills.
Ability to adapt in a fast-paced, high-volume environment.
Approximately five years of culinary experience, including leadership responsibilities.
Experience in high-volume, complex foodservice operations.
Institutional dining or batch cooking experience.
ServSafe Certification or Department of Health certification.
Associate degree in Culinary Arts or a related field.
Experience supporting catering or special event operations.

Responsibilities

Support the Executive Chef in the overall success of the food program and culinary operations.
Coordinate and participate in the preparation and production of a wide variety of menu items.
Assist with menu planning, recipe development, and seasonal offerings.
Help implement new culinary programs and initiatives in partnership with the culinary and marketing teams.
Maintain high standards for food quality, freshness, presentation, and guest satisfaction.
Assist with purchasing, ordering, inventory management, and production planning.
Support food cost management and effective utilization of resources.
Develop and distribute production schedules and production sheets.
Ensure compliance with company standards, food safety practices, and local health department regulations.
Foster a positive, inclusive work environment that supports associate engagement and development.
Train, coach, and mentor culinary team members to promote growth and operational excellence.
Collaborate with cross-functional partners to ensure a seamless dining experience.
Perform other responsibilities as assigned.