Sous Chef for Tech Campus in San Jose
Overview
You own culinary operations for a high-volume tech campus cafe, serving 500+ daily. You partner with the Executive Chef to control costs, craft menus, and direct hourly staff. True creative freedom: no standardized recipes, no corporate cookbook. Bring cutting-edge food trends to life in a contractor-run restaurant setting. This role blends hands-on cooking with culinary program rollout. Build menus for catering events and daily service from scratch.
What You'll Do8
- 1Drive the kitchen team to execute flawless daily service for 500+ guests, using fresh, seasonal ingredients
- 2Control food and labor costs with the Executive Chef, targeting a 30% food cost margin
- 3Design rotating menus that highlight global street food and modern cooking techniques
- 4Lead catering events for up to 200 people, from planning to on-site execution
- 5Roll out new culinary programs with the marketing team, like seasonal specials or themed pop-ups
- 6Train and mentor hourly cooks in knife skills, plating, and safety protocols
- 7Conduct daily line checks to enforce health codes and ServSafe compliance
- 8Collaborate with the Executive Chef on vendor orders and inventory turns
Requirements8
- 13+ years progressive culinary management experience in high-volume restaurants or corporate dining
- 2A.S. degree in culinary arts or equivalent fieldwork
- 3Catering experience with menu costing and event logistics
- 4Master of batch cooking and institutional production, delivering 500+ meals per day
- 5Proven track record in food cost control and labor optimization
- 6ServSafe certified a must
- 7Solid computer skills: Microsoft Office (Word, Excel, PowerPoint) for menu planning and budgets
- 8Passion for staying ahead of food trends and applying them to cafe menus
Salary Insight
Salary not disclosed in listing
Location
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