Sous Chef Colorado College

Compass Group•Colorado Springs, CO

2d•$59,000 - $64,000•Onsite

About The Position

At Bon Appetit Management Company, we are passionate about food and outstanding service. Unlike traditional contract food service companies, we empower our chefs and managers with the freedom to be creative, take risks, and stay current with culinary trends. We do not use standardized recipes or central commissaries, allowing for innovation and personal growth. Our rapid growth and diverse accounts offer exciting opportunities for our staff. As a Sous Chef I, you will be instrumental in the success of our food program, overseeing culinary functions and assisting in all aspects of planning, ordering, inventory, and food preparation. This role requires adherence to client culture and guidelines, Health Department regulations, and Bon Appetit's high standards for food quality, freshness, and presentation. You will also be responsible for motivating, training, developing, and directing back-of-house associates to ensure operational objectives are met to the satisfaction of customers, clients, and management.

Requirements

5 years of related culinary experience including 1 year at the management level.
Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
Ability to set up and distribute production sheets.
Supervisory, leadership, training, management, and coaching skills.
Computer skills and knowledge of MS Office products including Excel.

Nice To Haves

ServSafe or Department of Health Certification is preferred.
Associate’s degree in Culinary Arts is preferred.

Responsibilities

Assists in coordinating and participating in the preparation and cooking of various food items.
Assists with planning and creating menus.
Rolls out new culinary programs in conjunction with the marketing and culinary team.
Assists with managing cost controls and controlling expenditure.
Performs other duties as assigned.
Responsible for the overall management and coordination of multiple food service operations operating from a centralized production kitchen.
Ensures efficient production, quality, food safety, staffing, and service across diverse dining concepts, including: À la carte dining (Benji's), All-you-care-to-eat dining (Rastall), Catering Services, Banquet Services (The Preserve), and Coffee Shop Operations.