Cafe Executive Sous Chef

Bon Appetit

Salary: 85,000-90,000

Other Forms of Compensation:

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

As the Cafe Executive Sous Chef , you will serve as a key culinary leader for Arbuckle Café and Catering at Stanford Graduate School of Business. Partnering closely with the Executive Chef, you will oversee daily food production, menu execution, team development, and operational excellence for a high-volume café serving approximately 950-1,300 guests daily, while also supporting a robust campus catering program.

This role is responsible for leading café kitchen operations, supervising a team of approximately 20 union employees, ensuring the consistent execution of breakfast and lunch service, and maintaining Bon Appétit's standards for quality, presentation, food safety, and hospitality. The Cafe Executive Sous Chef will play an active role in menu planning and development, culinary innovation, employee training, inventory management, and cost control initiatives.

This is an outstanding opportunity for a hands-on culinary leader who enjoys high-volume operations, diverse cuisine styles, and the energy of a world-class academic environment.

About the Account

• High-volume café serving approximately 950-1,300 guests daily
• Breakfast and lunch service Monday through Friday
• Dedicated catering operation supporting meetings, conferences, special events, and campus functions seven days per week
• Two culinary production kitchens on-site, including a dedicated catering kitchen
• Union account environment
• Diverse, globally inspired menus featuring a wide variety of cuisines and culinary styles

Responsibilities

• Lead day-to-day café kitchen operations, ensuring exceptional food quality, consistency, and service execution.
• Supervise, coach, and develop approximately 20 hourly union culinary associates.
• Partner with the Executive Chef to develop menus, seasonal offerings, recipes, and daily features that align with guest preferences and current culinary trends.
• Oversee food production for breakfast and lunch service, ensuring efficient execution in a high-volume environment.
• Support catering operations as needed, including large-scale events, conferences, leadership functions, and annual commencement activities.
• Maintain high standards of food safety, sanitation, workplace safety, and HACCP compliance.
• Assist with purchasing, receiving, inventory management, product utilization, and cost controls.
• Monitor labor efficiency and support staffing and scheduling initiatives across the operation.
• Ensure proper training, onboarding, and professional development of culinary team members.
• Collaborate closely with front-of-house and catering teams to deliver exceptional hospitality experiences.
• Assist in implementing new culinary programs, recipes, and initiatives developed by Bon Appétit's regional culinary leadership.
• Contribute to financial performance through effective management of food cost, waste reduction, and operational efficiencies.

Qualifications

• Associate's Degree in Culinary Arts, culinary certificate, or equivalent combination of education and experience.
• Progressive culinary leadership experience in corporate dining, higher education, hospitality, restaurant, or catering environments.
• Experience leading teams in a high-volume foodservice operation.
• Experience working within a union environment preferred.
• Strong background in scratch cooking and a variety of global cuisines.
• Catering and special event experience strongly preferred.
• Knowledge of food costing, inventory management, and purchasing practices.
• P&L experience is a plus but not required.
• Comprehensive knowledge of food safety, sanitation, production systems, and culinary trends.
• ServSafe Certification preferred.
• Strong computer skills including Microsoft Office applications.

Benefits & Perks

• Paid parking