Sous Chef - University of Alabama

Compass Group•Tuscaloosa, AL

4d•$55,000 - $60,000

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 As Sous Chef, you'll support the Executive Chef in the successful operation of the culinary department. You'll assist in supervising, preparing, and cooking food, developing daily menus, and maintaining high culinary standards. This role follows a core schedule of Sunday-Thursday, 11am-9pm, with flexibility required for special catering events such as football camps, large parties, and recruiting functions. You'll also support team training, food cost management, and catering execution. This is a great opportunity for a motivated and collaborative culinary professional.

Nice To Haves

Associate's degree or equivalent experience
2+ years in a culinary leadership role
Experience in high-volume foodservice and catering environments
Understanding of food cost control and basic financial concepts
Proficiency with Microsoft Office, Outlook, and general computer systems
ServSafe certification preferred
Passion for hospitality, food, and retail
Willingness to participate in client satisfaction and quality programs

Responsibilities

Assist the Executive Chef with menu planning, cost controls, and managing expenditures
Produce and execute catering events
Roll out new culinary programs with support from the marketing and culinary teams
Lead and coach team members to ensure consistent food quality, sanitation, and performance
Oversee opening/closing checklists, temperature logs, cleaning schedules, and pest control
Support menu creation and ensure food meets quality and flavor standards through daily line checks
Monitor inventory weekly and manage food waste to drive cost efficiency
Write prep sheets to ensure consistency in food production
Set clear expectations and provide training on culinary techniques and menu execution
Manage team breaks to ensure well-being and compliance
Conduct corrective action and foster a culture of continuous improvement