Campus Dining Sous Chef — Lead & Catering

Chartwells Higher Ed; Houston, Northern (TX, KY); Hybrid; USD 60,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

Flexible Spending Accounts

Parental Leave

Job summary

Chartwells Higher Education is hiring a Sous Chef to lead operations in a university dining hall at the University of Houston. You will supervise preparation, cooking, and daily menu development, working with the Executive Chef to create new menus and manage catering events.

This leadership position emphasizes cost controls, high-volume service, and collaboration with marketing and culinary teams to roll out new culinary programs. A strong culinary background and ServSafe knowledge are preferred.

Qualifications

• AS or equivalent experience.
• Progressive culinary/kitchen management experience.
• Catering experience a plus.
• High-volume, complex foodservice operations experience.
• Institutional and batch cooking experience helpful.
• Knowledge of food trends, sanitation, cost controls, and presentation.
• Computers including Word, Excel, PowerPoint, Outlook, and the Internet.
• Willing to participate in client satisfaction programs/activities.
• ServSafe certification is highly desirable.

Responsibilities

• Assists the Executive Chef with managing cost controls and expenditures for the account.
• Assists the Executive Chef with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs in conjunction with Company marketing and culinary team

Skills

Culinary management

Catering experience

High-volume operation

Food cost controls

PC skills (MS Office)

ServSafe certified

Education

AS or equivalent

Job description

Chartwells Higher Education is hiring a Sous Chef to lead operations in a university dining hall at the University of Houston. You will supervise preparation, cooking, and daily menu development, working with the Executive Chef to create new menus and manage catering events.

This leadership position emphasizes cost controls, high-volume service, and collaboration with marketing and culinary teams to roll out new culinary programs. A strong culinary background and ServSafe knowledge are preferred.