Senior Campus Sous Chef

About the role

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! As the Senior Campus Sous Chef at Union College, you will play an integral role in shaping the daily dining experience for students, faculty, staff, and guests. Partnering closely with the Executive Chef, you will help lead culinary operations across residential dining and campus events, ensuring high standards of food quality, hospitality, and operational excellence. This role is ideal for a hands-on culinary professional who enjoys mentoring teams, supporting innovation, and creating memorable dining experiences in a fast-paced, community-focused environment.

Responsibilities

• Support the Executive Chef in overseeing daily culinary operations, ensuring consistent quality, execution, and presentation across dining venues.
• Lead, coach, and develop culinary team members while fostering an inclusive, collaborative, and positive kitchen culture.
• Assist with menu planning and recipe development, incorporating seasonal ingredients, wellness-focused options, and operational best practices.
• Oversee food preparation and production to ensure consistency, quality standards, proper portioning, and efficient execution.
• Support catering and special events, helping deliver exceptional hospitality experiences across campus.
• Assist with inventory management, purchasing, product utilization, and cost-conscious operations to support financial goals.
• Ensure compliance with food safety, sanitation, HACCP, and workplace safety standards.
• Collaborate with campus partners and dining leadership to continuously enhance the guest experience and respond to feedback.
• Serve as a key operational leader in the absence of the Executive Chef, helping maintain smooth and efficient day-to-day operations.

Requirements

• Experience in a culinary leadership role within higher education, hospitality, restaurant, catering, or other high-volume foodservice environments.
• Passion for preparing high-quality food and delivering exceptional guest experiences.
• Ability to lead and develop teams in a collaborative and fast-paced setting.
• Knowledge of food safety, sanitation, inventory management, and cost-control practices.
• Strong organizational and communication skills with the ability to manage multiple priorities effectively.
• Interest in culinary innovation, sustainability, and evolving dining trends.
• Culinary degree, certificate, apprenticeship, or equivalent professional culinary experience.
• Experience with scratch cooking, batch production, and large-scale food preparation.
• Experience supporting catering, banquet, or special event operations.
• ServSafe certification or the ability to obtain certification.

Benefits

• Medical
• Dental
• Vision
• Life Insurance/AD&D
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave

Pay

$85,000 - $90,000