Campus Dining Sous Chef — Lead Kitchen & Quality

ARAMARK; Williamsburg (VA); On-site; USD 46,000 - 62,000; Full time

Job summary

Aramark at The College of William & Mary is seeking a Sous Chef to lead daily kitchen operations for students, faculty and guests. You will supervise culinary staff, coordinate production for peak service and catering, and uphold strict food safety standards to deliver high-quality dining experiences.

You will also manage inventory and prep while helping control food and labor costs, growing your culinary skills in a collaborative culture that prioritizes service and exceptional dining.

Qualifications

• Lead daily kitchen operations with a focus on quality and efficiency.
• Supervise and train culinary staff to ensure consistent performance and service.
• Uphold strict food safety and sanitation standards across all areas of the kitchen.
• Coordinate production for peak service and catering events, managing prep and inventory.

Responsibilities

• Lead daily kitchen operations for campus dining.
• Supervise and train culinary staff to ensure high standards.
• Oversee menu execution and ensure consistent food quality.
• Manage inventory, prep, and cost controls for food and labor.

Skills

Kitchen leadership

Food safety

Staff training

Inventory management

Menu execution

Cost control

Job description

Aramark at The College of William & Mary is seeking a Sous Chef to lead daily kitchen operations for students, faculty and guests. You will supervise culinary staff, coordinate production for peak service and catering, and uphold strict food safety standards to deliver high-quality dining experiences.

You will also manage inventory and prep while helping control food and labor costs, growing your culinary skills in a collaborative culture that prioritizes service and exceptional dining.