Sous Chef - Juniper Networks

Compass Group•Sunnyvale, CA

37d•$85,000 - $90,000

About The Position

Our Passion is Food!At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!Job Summary We are seeking a driven, experienced culinary professional to serve as the Sous Chef at Juniper Networks. This role demands a strong background in full-scale kitchen operations, requiring the ability to manage and operate a kitchen to the highest standards of quality, safety, consistency, and efficiency. You will partner with the Executive Chef on menu development, cost control, and team development in a fast-paced environment. Schedule: Monday–Friday, 6:00 AM – 4:00 PM Flexibility: Must be flexible to support operational needs, including occasional happy hours, evenings, and special events

Requirements

Experience: Proven progressive culinary or kitchen management experience, ideally within high-volume, corporate, or institutional dining environments.
Knowledge: Strong expertise in food safety, sanitation, food cost control, and operational best practices.
Leadership: Demonstrated experience leading and developing a culinary team.

Nice To Haves

Certifications: ServSafe certification is highly desirable.
Technical Skills: Proficiency with Microsoft Office (Word, Excel, Outlook).

Responsibilities

Kitchen Operations & Production: Oversee daily kitchen operations and food production, ensuring consistent execution across all service areas.
Team Leadership: Lead, train, and develop the culinary team, ensuring staff competency and adherence to standard operating procedures.
Operational Management: Manage all aspects of kitchen operations, guaranteeing the highest standards of safety, sanitation, quality, and efficiency.
Cost & Menu Management: Collaborate with the Executive Chef on menu planning, inventory management, and account-level cost control.
Culinary Excellence: Apply current culinary trends and best practices to menu development, execution, and presentation.