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- $75,000 to $85,000 USD / year
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Compass Group

Executive Sous Chef

Santa Clara, CA, United States

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Job details

Experience: 3-5+ years of progressive culinary leadership experience as a Sous Chef, Executive Sous Chef, or comparable kitchen leadership role.
Posting language: English
Posted: Nov 9, 2026

Original job description

Bon Appetit Salary: 85,000-95,000

Other Forms of Compensation:

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! Job Summary

The 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! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates 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 Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1588971 Bon Appetit

BRYAN GONI

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More about this job

Skills

Cooking
Food safety
Teamwork
Process improvement
Leadership
Coaching
Performance management
Procurement
Inventory management
Regulatory compliance
Sanitation
Inspection
Food engineering
Cost management
Production planning
Communication skills
Problem solving

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