Sous Chef - Austin, TX

Bon Appetit Management Company is a distinguished contract foodservice company renowned for its commitment to exceptional food quality and outstanding service. Unlike typical corporate dining establishments that rely on standardized recipes and central commissaries, Bon Appetit embraces creativity and innovation in all its culinary offerings. This approach empowers chefs and managers to stay ahead of current culinary trends and introduce cutting-edge dishes in their cafés, resulting in a dynamic and inspiring work environment. The company operates with a passion for food, emphasizing freshness, quality, and presentation in every meal served. Bon Appetit’s expansive and rapid growth within the foodservice industry offers numerous opportunities for career advancement, learning, and skill development for its employees. As a member of the Compass Group USA, the company provides a strong foundation of support and resources, aligning with a larger network committed to excellence in hospitality and dining experiences. The role of Sous Chef at Bon Appetit is pivotal in supporting the overall success of the food program by overseeing multiple culinary functions. The Sous Chef works closely with the kitchen team, assisting in all phases of planning, ordering, inventory management, and food preparation. This position requires a deep understanding of client cultures, adherence to health department regulations, and compliance with company standards that prioritize food quality, freshness, and presentation. The Sous Chef also plays a critical role in motivating, training, developing, and directing kitchen staff to meet operational objectives and ensure customer satisfaction. Furthermore, this role involves collaborating with marketing and culinary teams to innovate and roll out new culinary programs, manage cost controls, and maintain efficiency in kitchen operations. With a salary range of $55,000 to $62,000, the Sous Chef position at Bon Appetit offers a rewarding career opportunity with a company that values creativity, learning, and professional growth. Candidates can expect to work in a supportive, fast-paced environment where their culinary skills and leadership abilities are highly valued and continually nurtured.

• High school diploma or equivalent
• Minimum five years culinary experience including one year in a supervisory or management role
• Ability to work early mornings, evenings, weekends, and holidays as required
• Physical ability to perform cooking duties and stand for extended periods
• Strong communication and organizational skills
• Must be able to comply with all Health Department regulations and company policies
• ServSafe or equivalent food safety certification preferred
• Proficiency in computer skills including MS Office