Salary: 85,000-95,000
Other Forms of Compensation:Job SummaryThe Executive Sous Chef serves as a key culinary leader within a high-volume, fast-paced, multi-kitchen corporate dining operation, partnering closely with the Executive Chef and Culinary Director to deliver exceptional food quality, hospitality, and operational excellence. This hands-on leadership role is responsible for overseeing daily kitchen operations, driving culinary consistency, developing culinary talent, executing innovative menus, and maintaining the highest standards of food safety, financial stewardship, and guest satisfaction.
The Executive Sous Chef plays a critical role in ensuring seamless execution across multiple culinary programs while fostering a culture of accountability, teamwork, creativity, and continuous improvement. Success in this role requires strong operational discipline, exceptional leadership skills, a passion for hospitality, and the ability to thrive in a dynamic corporate dining environment.
Key Responsibilities
- Lead and oversee daily back-of-house operations, ensuring excellence in food quality, presentation, flavor, consistency, and execution across all service periods.
- Act as the operational leader in the absence of the Executive Chef, ensuring smooth kitchen performance and timely resolution of service, production, staffing, and operational challenges.
- Supervise, coach, and develop Sous Chefs, cooks, and culinary team members through training, mentoring, performance management, and career development initiatives.
- Partner with the Executive Chef and Culinary Director to support menu development, recipe implementation, seasonal programming, and culinary innovation while maintaining operational feasibility and cost controls.
- Drive execution of production plans and ensure appropriate staffing, preparation, and resource allocation to meet daily business demands and special events.
- Monitor food quality standards through active tasting, recipe adherence, production oversight, and presentation audits.
- Support purchasing, receiving, inventory management, and product utilization efforts while maintaining approved sourcing standards and minimizing waste.
- Assist in managing food costs, labor efficiency, inventory controls, and overall culinary expenditures to support financial performance goals.
- Ensure strict compliance with food safety, sanitation, allergen management, workplace safety, and regulatory requirements at all times.
- Maintain audit readiness and reinforce operational standards through ongoing inspections, training, and accountability.
- Partner effectively with catering, pantry, front-of-house, executive dining, and campus leadership teams to deliver a seamless dining experience.
- Support execution of high-profile meetings, executive events, special functions, and catering programs with an elevated level of hospitality and professionalism.
- Foster a positive, inclusive, and high-performing kitchen culture that emphasizes teamwork, ownership, communication, and service excellence.
- Lead by example through a visible, hands-on management style and willingness to work alongside the culinary team during peak service periods.
Qualifications- Culinary degree preferred or a combination of formal culinary training and equivalent professional experience.
- 3-5+ years of progressive culinary leadership experience as a Sous Chef, Executive Sous Chef, or comparable kitchen leadership role.
- Proven experience leading and developing culinary teams within high-volume foodservice, corporate dining, hospitality, restaurant, or catering environments.
- Strong knowledge of food production systems, menu execution, labor management, purchasing, inventory controls, and food cost management.
- Demonstrated ability to lead multiple priorities simultaneously in a fast-paced, complex culinary operation.
- Thorough understanding of food safety, sanitation, allergen management, and regulatory compliance requirements.
- Experience supporting menu development, production planning, and culinary innovation initiatives.
- Strong organizational, communication, and problem-solving skills with a proactive and solutions-oriented leadership approach.
- Ability to build strong relationships with clients, guests, vendors, and cross-functional operational partners.
- Corporate dining, multi-unit, or multi-kitchen operational experience preferred.
- ServSafe Manager Certification preferred.
- Flexibility to work the schedule required to support business needs, special events, leadership responsibilities, and operational priorities.
Apply to Bon Appetit today!Click here to Learn More about the Compass StoryAssociates at Bon Appetit are offered many fantastic benefits.- Medical
- Dental
- Vision
- Life Insurance/ AD
- 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
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_BAMCO.pdf
Req ID: 1588971
Bon Appetit
BRYAN GONI
