Sous Chef - Spelman College

Compass Group•Atlanta, GA

9d•$55,000 - $65,000•Onsite

About The Position

At Bon Appetit Management Company, our passion is food, and we are committed to delivering great food and outstanding service. Unlike other companies, we do not rely on corporate recipe books or pre-made meals. Our chefs and managers are encouraged to stay current with culinary trends and bring innovative dishes to our cafes. As a restaurant company operating in contract food service, we offer the freedom to be creative, take risks, and excel. We are dedicated to the growth, learning, and development of our staff, and our rapid expansion provides exciting career opportunities. This Sous Chef position at Spelman College supports the culinary leadership team in providing an exceptional dining experience within a dynamic academic environment. The role involves assisting with daily culinary operations, supervising kitchen staff, and ensuring high-quality food production for residential dining, retail concepts, and campus catering. The ideal candidate is a passionate, hands-on culinary professional adept at working in a fast-paced setting and committed to creating memorable dining experiences for students, faculty, staff, and guests.

Requirements

Progressive culinary or kitchen management experience in high-volume dining, hospitality, or campus foodservice environments
Strong knowledge of food trends, production methods, food safety, sanitation, and presentation standards
Experience in batch cooking and large-scale food production environments highly desirable
Ability to lead and motivate teams in a collaborative, fast-paced setting
Strong organizational and communication skills
Proficiency with Microsoft Office Suite, Outlook, and culinary management systems

Nice To Haves

Associate degree in Culinary Arts or equivalent culinary training and professional experience
Experience with catering and special events preferred
ServSafe Certification preferred
Passion for hospitality, mentorship, and creating an exceptional campus dining experience

Responsibilities

Assist the Executive Chef with overseeing day-to-day kitchen operations and culinary execution
Support menu planning and development with creative, diverse, and student-focused offerings
Supervise the preparation, cooking, and presentation of food to ensure consistency, quality, and presentation standards
Lead and mentor hourly culinary associates in food preparation, sanitation, safety procedures, and kitchen operations
Assist with inventory management, ordering, food cost controls, and waste reduction initiatives
Execute campus catering and special events with professionalism and attention to detail
Collaborate with culinary and marketing teams to introduce new dining concepts, seasonal menus, and wellness-focused initiatives
Ensure compliance with all food safety, sanitation, and HACCP standards
Maintain clean, organized, and efficient kitchen and storage areas
Support a positive and inclusive team culture focused on hospitality, service excellence, and continuous improvement
Participate in client and student engagement initiatives to enhance the overall dining experience