We are hiring immediately for a Sous Chef position at Genentech, South San Francisco. The schedule is full-time, Monday through Friday, from 6:00 am to 3:30 pm.

The Sous Chef will run day-to-day operations including writing menus, ordering, inventory, and managing a small crew of 7 employees. Key responsibilities include:

• Assisting the Executive Chef with managing cost controls and controlling expenditures for the account.
• Assisting the Executive Chef with planning and creating menus.
• Producing and executing catering events.
• Rolling out new culinary programs in conjunction with the Company marketing and culinary team.

Requirement: Previous experience required. Catering experience is a plus.

Salary Range: $68,640 - $70,000

Perks: Travel, housing, and cell phone stipend. Free meals and beverages. The first pair of safety shoes is free for up to $50. Free parking. Free shuttle to Genentech from Glen Park Bart Station SF and South San Francisco Bart. Free bus from East Bay, North Bay, and South Bay. Internal Employee Referral Bonus Available.

Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today!

Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients.

• Medical, Dental, Vision, Life Insurance/AD.
• Disability Insurance.
• Commuter Benefits.
• Employee Assistance Program.
• Flexible Spending Accounts (FSAs).
• Retirement Plan.
• Health and Wellness Programs.
• Discount Marketplace.
• Identity Theft Protection.
• Pet Insurance.
• Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, and Hospital Indemnity Insurance.
• Legal Services.
• Choice Auto and Home Program.
• Paid and/or unpaid time off benefits in accordance with applicable laws.

• 5 years of related culinary experience, including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associate’s degree in Culinary Arts is preferred.