Sous Chef - Santa Clara Market
About The Position
Bon Appetit Management Company is a restaurant company operating in contract food service. The company emphasizes scratch cooking, creative menus, current culinary trends, and opportunities for staff to grow and learn. This is an evening Sous Chef position, with scheduled hours typically beginning at 12:00 PM and ending around 10:00 PM, depending on business needs and operational requirements. Reporting to the Executive Chef, the Sous Chef supports culinary operations, including daily food production, menu development, catering execution, inventory management, and supervision of hourly kitchen associates. The role is suited to a motivated culinary professional with a passion for scratch cooking, creativity, and excellent food quality and presentation.
Requirements
- At least 2 years of culinary or kitchen management experience in high-volume foodservice operations.
- Strong catering experience and ability to lead special events.
- Knowledge of scratch cooking, batch production, and food cost controls.
- Understanding of food trends, seasonal ingredients, and sustainable practices.
- Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and internet-based tools.
- Excellent communication and leadership skills, with a strong sense of ownership and collaboration.
- Dedication to customer satisfaction and passion for creating exceptional dining experiences.
Nice To Haves
- Associate degree in Culinary Arts or equivalent experience.
- Experience in institutional, hospitality, healthcare, corporate dining, or contract foodservice.
- ServSafe Certification.
Responsibilities
- Assist the Executive Chef with daily kitchen operations, including food preparation, production, and supervision of back-of-house staff.
- Support cost control through inventory management, ordering, and minimizing food waste.
- Help plan, develop, and implement menus aligned with company culinary standards, customer preferences, and nutritional guidelines.
- Lead or support the preparation and execution of catered events, ensuring high-quality food, presentation, and service.
- Implement and support culinary programs and initiatives with the Executive Chef and corporate culinary team.
- Follow food safety and sanitation guidelines, including HACCP and allergy protocols.
- Maintain high standards of food quality, cleanliness, and organization in kitchen areas.
- Train and mentor hourly culinary staff to support skill development and team culture.
- Promote a safe, inclusive, and collaborative kitchen environment reflecting company values.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance and AD&D
- Disability insurance
- Retirement plan
- Paid time off
- Holiday time off (varies by site/state)
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
- Paid Parental Leave
- Personal Leave
- Potential paid and/or unpaid time off in accordance with applicable laws
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
