Sous Chef - Santa Clara University

Compass Group•Santa Clara, CA

6d•$72,000 - $78,000

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 SummaryThe Sous Chef supports the Executive Chef in overseeing daily culinary operations at Santa Clara University, a large, multi-unit campus dining program serving 8,000–10,000 guests daily across breakfast, lunch, dinner, and late-night service, seven days a week. The account includes multiple dining locations and an on-site catering department and is supported by a leadership team of 25 managers and more than 130 union employees. This role plays a key part in menu execution, catering production, staff supervision, and cost control within a high-volume, complex environment. Compass offers medical, dental, and vision coverage, a 401(k) plan, paid sick and vacation time, a parking pass, food allowance, and training and development opportunities.

Nice To Haves

Associate degree in Culinary Arts or equivalent professional experience
Progressive culinary or kitchen management experience
Catering experience preferred
Experience in high-volume, complex foodservice operations
Institutional or batch cooking experience preferred
Knowledge of current food and catering trends with a focus on quality, sanitation, cost control, and presentation
Basic computer proficiency, including Microsoft Office and email
ServSafe certification preferred

Responsibilities

Support daily kitchen operations, including food preparation, production, and presentation
Assist with menu planning, recipe development, and execution of daily and seasonal menus
Lead and execute catering events, ensuring quality, timing, and presentation standards
Assist with food cost control, inventory management, ordering, and waste reduction
Supervise, train, and support hourly culinary staff in a union environment
Ensure compliance with food safety, sanitation, and quality standards
Support the rollout of new culinary programs in partnership with Compass culinary and marketing teams
Participate in client satisfaction and campus engagement initiatives