SOUS CHEF (Teaching Kitchen)

Bon Appetit Management Company is a leader in the foodservice industry, operating over 1,000 cafes across the United States for corporations, universities, museums, and various public venues. The company is renowned for its commitment to socially and environmentally responsible sourcing, including sustainable seafood and cage-free eggs. Bon Appetit emphasizes cooking everything from scratch using fresh, local ingredients, which reflects their dedication to quality and sustainability. The company fosters a culture of diversity, inclusion, and professional growth, making it an ideal place for individuals who want to make a difference while advancing their careers. They offer competitive wages, excellent benefits, and opportunities for both full-time and part-time employees to thrive in a supportive, innovative environment.

The Sous Chef position at Bon Appetit Management Company is based in Sunnyvale, CA, with a Monday through Friday schedule from 6:00 am to 4:00 pm. The annual pay range is $76,240 to $78,000. This role plays a crucial part in supporting the Culinary Education Program, where the sous chef assists in managing the overall operational success of the teaching kitchen. The position demands adherence to client culture and guidelines, facilitates client-developed or contracted curriculum, and ensures food quality, freshness, and presentation meet Bon Appetit's standards. The Sous Chef will handle daily administrative, operational, and culinary tasks including sanitation and safety protocols. Coordination with cafe chefs is key to motivate, train, and develop employees effectively, maintaining a positive relationship with clients. The role involves assisting in curriculum and recipe development, ensuring engaging and timely classes with safety as a priority, preparing menus that accommodate diverse cultural and dietary needs, monitoring food sourcing to align with sustainability commitments, and participating actively in special events and training programs. This is a dynamic position that balances leadership, culinary skill, and educational facilitation to enhance the culinary education experience at Bon Appetit.