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.
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.
Supervision and Development of Staff
Hires, trains and supervises the daily conduct of the staff. Able to supervise union and student staffing
Supervises the adherence to proper uniform standards following the employee handbook and established account guidelines.
Helps develop and revise job descriptions.
Helps Executive Chef conducts staff reviews, coaching sessions, and disciplinary actions.
Ensures that all Hiring and Training standards are met and documented for direct hires, including but not limited to New Hire Packet, Employee/Manager Hand Book Sign off Sheet, Fact Training Completion, and Safety Training.
Oversees that all Executive Chef menus, programs, concepts, challenges and tasks are carried out in a time effective manner.
Ensures that high quality food items are creatively well prepared and presented in a cost effective manner.
Learns follows and leads the culinary staff in all Bon Appétit Corporate initiatives including Circle of Responsibility, Lo 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.
Ensures that all products and ingredients that are used are purchased following bon appétit purchasing standards and sustainability commitments.
Works with management team to ensure that all display, catering and café culinary set up meet specific account standards.
Makes sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client
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
Communicates with the Client honestly, accurately and in a timely manner.
Financial Management and Analysis
Ensures that all culinary personnel follow the proper time and attendance policy
Works with Exec Chef and Café manager to make sure that labor goals are met.
Assists Executive Chef with placing proper orders, sourcing the best local and seasonal foods, and following purchasing guidelines.
Completes inventory on an appropriate schedule
Works with the Executive Chef to ensure that food cost meets budgetary goals each week
Kitchen & Café Supervision
Ensures that overall café kitchen space meets the standards as presented in Great Expectations, as well as oversees the daily appearance and upkeep of the kitchen
Supervises the proper garnishing and presentation of food.
Ensures that overall café meets the standards as presented in Great Expectations, as well as oversees the daily appearance of the entire Café
Monitors daily signage for proper spelling and descriptions.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Has a minimum of 2 years kitchen supervisory experience or applicable culinary experience in a similar volume, quality food service establishment,
Posses general hospitality knowledge and interest in sustainability and sustainable food practices
Has the ability to operate Web based ordering systems, process customer requests, changes to orders, menu updates and client profiles.
Proficient with word processing and compose basic email memos
Posses the ability to meet Bon Appétit unit specific uniform standards for this position.
Utilize all Personal Protective Equipment’s per Bon Appétit guidelines.
Wear a cut resistant glove whenever using a sharp or potentially sharp tool or instrument.