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!

The Café Sous Chef for Bon Appetit Management Company is responsible for assisting with the overall success of the Food Program. This means adhering to the Client’s culture and guidelines, the Health Department’s regulations, and Bon Appétit’s standards and expectations of food quality, freshness, and presentation. This position oversees the kitchen’s daily administrative, operational, and culinary tasks, including sanitation and safety. This position also motivates, trains, develops, and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and Bon Appetit Management Company.

In the performance of their respective tasks and duties, all employees are expected to conform to the following:

• Perform quality work within deadlines with or without direct supervision.
• Interact professionally with other employees, customers, and suppliers.
• Work effectively as a team contributor on all assignments.
• Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

Overall Management:

• Teaches and adheres to Bon Appétit’s philosophy, culture, and commitment to quality food and exemplary service.
• Supports the Executive Chef in having ownership of the Café.
• Has a Passion for food.
• Ensures all products and purchases meet Bon Appetit sustainability guidelines.
• Has knowledge of and enforces the Client/Bon Appétit contractual agreement.

Employee Relations, Supervision and Development of Staff:

• Hires, trains, and supervises the daily conduct of the staff.
• Facilitates training programs and workshops to enhance the skills and knowledge of kitchen staff in areas such as food safety, sanitation, and culinary techniques.
• Supervises adherence to proper uniform standards following the employee handbook and established account guidelines.
• Serves as a primary point of contact for kitchen staff, addressing their concerns, providing support, and fostering a positive work environment.
• Handles employee inquiries, grievances, and disciplinary issues in accordance with company policies and procedures.
• Manages payroll processes for kitchen staff, ensuring accurate recording of hours worked, overtime, and other relevant data.

Food Programs:

• Oversees that all Executive Chef menus, programs, concepts, challenges, and tasks are carried out in a timely manner.
• Ensures that high-quality food items are creatively well prepared and presented in a cost-effective manner.
• Leads the culinary staff in all Bon Appétit Corporate initiatives including Circle of Responsibility, Low Carbon Diet, and Farm to Fork Programs.
• Prepares a well-balanced menu that meets the cultural and dietary needs of the Café guests.
• Meets and exceeds the expectations of the customer and client perceived value.

Functions And Tasks:

• Involved in the planning and execution of menus and events with the Chef and Catering Manager.
• Communicates effectively and completely to the teams in which the catering might involve.
• Creates a schedule and executes all caterings on time and according to the standards put in place by the chef.
• Makes sure all orders are placed for caterings.
• Maintains a strict standard of food quality, temperature, and visual appeal.

Customer Service and Client Relations:

• Represents the company in a courteous, efficient, and friendly manner in all customer, client, and employee interactions.
• Interacts with customers and resolves customer complaints in a friendly and service-oriented manner.

Financial Management and Analysis:

• Ensures that all culinary personnel follow the proper time and attendance policy.
• Assists Executive Chef with placing proper orders, sourcing the best local and seasonal foods, and following purchasing guidelines.
• Completes inventory on an appropriate schedule.

Kitchen & Café Supervision:

• Ensures that overall café kitchen space meets the standards as presented in Great Expectations.
• Supervises the proper garnishing and presentation of food.

FOOD AND SAFETY RESPONSIBILITIES:

• Adheres to all Health Department, OSHA, and ADA regulations.
• Follows all Safety Manual guidelines.
• Conducts weekly F.A.C.T. meetings, and ensures that regular trainings are occurring in units.

• Medical, Dental, and Vision Insurance.
• Life Insurance and AD Disability Insurance.
• Retirement Plan.
• Paid Time Off and 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).

• Minimum 2 years of kitchen supervisory experience or applicable culinary experience.
• General hospitality knowledge.
• Interest in sustainability and sustainable food practices.
• Ability to operate web-based ordering systems.
• Proficient with word processing and composing basic email memos.
• Ability to meet Bon Appétit unit specific uniform standards.
• Utilization of Personal Protective Equipment as per Bon Appétit guidelines.