Sous Chef - Stanford Graduate School of Business

Compass Group•Stanford, CA

10d•$75,000 - $85,000•Onsite

About The Position

The Sous Chef plays a key leadership role in delivering an exceptional culinary experience at the Stanford Graduate School of Business. This position partners closely with the Executive Chef to oversee daily kitchen operations, lead culinary teams, and execute innovative menus while maintaining the highest standards of food quality, safety, and hospitality. The ideal candidate thrives in a fast-paced, high-volume environment, enjoys mentoring culinary talent, and is passionate about delivering outstanding food for both daily dining and special events.

Requirements

3+ years of progressive culinary leadership experience in high-volume foodservice operations.
Experience in complex foodservice environments such as corporate dining, higher education, healthcare, hotels, or large-scale hospitality operations strongly preferred.
Catering production and event execution experience is a plus.
Experience with institutional and batch cooking techniques is highly desirable.
Strong understanding of food quality, menu development, production planning, food costing, sanitation, and presentation.
Proven ability to lead, coach, and motivate culinary teams in a fast-paced environment.
Strong organizational, communication, and time management skills.
Proficiency with Microsoft Office, Outlook, and other basic computer applications.

Nice To Haves

Associate degree in Culinary Arts or equivalent culinary education and experience preferred.
ServSafe Certification preferred.

Responsibilities

Partner with the Executive Chef to oversee the daily operation of the culinary department, ensuring consistent execution and exceptional food quality.
Supervise, coach, and develop culinary associates while fostering a collaborative and positive kitchen culture.
Prepare and oversee the production of menu items with a focus on quality, presentation, consistency, and efficiency.
Assist with menu planning, recipe development, and seasonal offerings that reflect current culinary trends and client expectations.
Execute catering events ranging from intimate meetings to large-scale functions, ensuring flawless preparation and service.
Support food production planning, ordering, inventory management, and product rotation to maximize quality while minimizing waste.
Assist in managing food, labor, and operating costs while maintaining financial goals.
Ensure compliance with all food safety, sanitation, and HACCP standards.
Help implement new culinary programs and initiatives in partnership with the culinary and operations leadership teams.
Promote a culture of safety, hospitality, and continuous improvement throughout the kitchen.