Sous Chef Palo Alto Networks

Compass Group•Santa Clara, CA

54d•$75,000 - $85,000•Onsite

About The Position

The Sous Chef supports the Executive Chef in leading daily culinary operations within a high-volume, fast-paced, multi-kitchen corporate dining environment and reports to the Executive Chef. This is a hands-on leadership role responsible for daily kitchen execution, food quality, production, employee supervision and development, ordering, inventory, safety, sanitation, cost awareness, and consistent execution of Bon Appétit standards. The Sous Chef is expected to take ownership of their assigned operation, lead employees through preparation and service, solve problems proactively, plan ahead, and maintain an organized, productive, safe, and service-ready kitchen.

Requirements

Demonstrate excellent culinary skills, hands-on leadership, ownership, accountability, self-motivation, organization, urgency, problem-solving, teamwork, planning, and genuine interest in developing employees.

Nice To Haves

Culinary degree preferred or equivalent professional experience.
Progressive culinary or kitchen-management experience.
Experience supervising or leading culinary employees.
High-volume, complex foodservice experience strongly preferred.
Strong knowledge of scratch cooking, production planning, ordering, inventory, food cost, safety, and sanitation.
Corporate dining, catering, or special-event experience preferred.
ServSafe certification highly desirable.

Responsibilities

Provide hands-on leadership during preparation, production, and service while maintaining strong standards for food quality, flavor, presentation, organization, and consistency.
Lead, coach, and develop culinary employees through clear priorities, assignments, training, feedback, and accountability.
Monitor production, plan ahead, and identify staffing, equipment, ingredient, or service concerns before they impact the operation.
Support the Executive Chef with menu planning, menu engineering, production planning, and consistent recipe execution.
Assist with ordering, inventory, food-cost control, product utilization, waste reduction, and approved purchasing standards.
Maintain and reinforce food-safety, sanitation, allergen, workplace-safety, and audit-readiness standards.
Support staffing, employee deployment, timekeeping, meal-period compliance, and overtime awareness.
Work effectively with limited direct supervision and make sound decisions within assigned responsibilities.
Maintain the professionalism, responsiveness, food quality, and hospitality expected in a corporate dining environment.
Work collaboratively with the Executive Chef, Culinary Director, BOH, FOH, catering, executive dining, pantry, and other campus teams.