Sous Chef

Compass Group•Kenosha, WI

25d•$65,000 - $75,000•Onsite

About The Position

Bon Appétit is seeking a passionate and team-oriented Sous Chef to support the culinary leadership team at Carthage College. This role plays a key part in delivering exceptional food experiences by leading daily kitchen operations, supporting culinary innovation, developing team members, and ensuring high standards of quality, safety, and consistency. The ideal candidate brings strong culinary skills and experience working in high-volume food service environments. Experience in hotels, resorts, restaurants, corporate dining, catering, or multi-outlet hospitality operations is highly valued. Working closely with the Executive Chef, the Sous Chef will help create a positive kitchen culture while ensuring operational excellence across all culinary programs.

Requirements

Culinary leadership experience in restaurants, hotels, resorts, corporate dining, catering, higher education, or related hospitality environments.
Experience working in high-volume food service operations.
Strong knowledge of food preparation techniques, culinary trends, and kitchen operations.
Experience leading or mentoring kitchen staff in a fast-paced environment.
Understanding of food safety, HACCP principles, sanitation practices, and regulatory compliance.
Strong organizational, communication, and problem-solving skills.
Ability to prioritize multiple responsibilities while maintaining attention to detail.
Culinary degree, technical training, apprenticeship, or equivalent professional experience.
Experience supporting multiple meal periods, outlets, or service concepts.
Scratch cooking experience and commitment to high-quality ingredients.
Catering or banquet experience.
Experience with inventory controls, ordering, and food cost management.
ServSafe Manager Certification or equivalent food safety certification.
Proficiency with food service technology and Microsoft Office applications.

Responsibilities

Support daily kitchen operations across dining venues, retail locations, catering, and special events.
Assist with menu execution, food preparation, production planning, and quality control.
Ensure food is prepared and presented according to established recipes, standards, and guest expectations.
Help drive culinary creativity through seasonal offerings, menu enhancements, and new ideas.
Monitor production levels and adjust based on business needs and service demands.
Lead, coach, and support cooks and culinary team members during daily operations.
Assist with onboarding, training, and skill development initiatives.
Promote an inclusive and collaborative work environment focused on learning and professional growth.
Help maintain strong communication and teamwork across culinary and operational departments.
Support scheduling and labor management efforts.
Maintain the highest standards of food safety, sanitation, and workplace safety.
Ensure compliance with HACCP procedures and food handling regulations.
Monitor proper food storage, labeling, rotation, and temperature controls.
Support readiness for health inspections and operational audits.
Assist in managing food costs, waste reduction, inventory controls, and purchasing processes.
Support inventory counts, product ordering, and receiving procedures.
Help identify opportunities to improve efficiency while maintaining food quality standards.
Contribute to labor and productivity goals through effective production planning.
Support execution of catered events, campus functions, and special programs.
Partner with culinary and operations teams to ensure successful event execution.
Maintain culinary quality and consistency across all service platforms.