Campus Dining Sous Chef: Lead Kitchen & Menu Development

Elior; Bowie (MD); On-site; USD 51,000 - 69,000; Full time

Benefits offered by this job

Medical (FT Employees)

Dental

Vision

Tuition Reimbursement (FT Employees)

401k

Paid Time Off

Job summary

Elior Collegiate Dining is seeking an experienced sous chef for Bowie, MD, to lead culinary operations at Bowie State University. You will supervise, prepare, season, and cook a broad range of dishes while mentoring staff and ensuring top-quality food service.

The role emphasizes menu development, safety standards, and cost control within a college dining program, with opportunities to oversee special events and manage budgets.

Qualifications

• Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
• Must have 3-5 years of culinary management experience.
• Strong leadership, oral and written communication skills are required.
• A proven track record of successfully controlling costs and managing annual budgets.

Responsibilities

• Develop menus and determine purchasing specs within procedures and budget.
• Maintain production safety and sanitation standards.
• Direct and participate in daily preparation of standard and gourmet items.
• Evaluate quality of raw and finished products.
• Inspect units for quality, cleanliness and sanitation.
• Implement culinary production for events and caterings.
• Supervise and participate in display and prep for functions.
• Maintain inventory controls and staff training/evaluation.
• Control revenue and expenses to meet financial goals.
• Ensure the highest level of customer service.
• Other duties as assigned.

Skills

Culinary management

Leadership

Budget control

Food safety & sanitation

Menu development

Education

Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management

Job description

Elior Collegiate Dining is seeking an experienced sous chef for Bowie, MD, to lead culinary operations at Bowie State University. You will supervise, prepare, season, and cook a broad range of dishes while mentoring staff and ensuring top-quality food service.

The role emphasizes menu development, safety standards, and cost control within a college dining program, with opportunities to oversee special events and manage budgets.