Campus Dining Sous Chef: Lead, Train, and Elevate Menus

Chef Pixel; Baltimore (MD); Vor Ort; USD 49.000 - 86.000; Vollzeit

Zusammenfassung

Johns Hopkins University in Baltimore, Peabody Institute, seeks a Sous Chef to lead day-to-day dining operations, oversee menus, dietary needs, training, and food safety, while managing production and cost controls.

You will work with the Location Manager and the Chef de Cuisine to implement standards across dining locations, supervise kitchen staff, ensure sanitation, allergen labeling, and collaborate on menus for campus dining programs.

Qualifikationen

• Associate’s Degree or equivalent (ACF CEC) required.
• Minimum 3 years culinary supervisory experience.
• ServSafe certification and AllerTrain required or to be obtained within 3 months of employment.
• Knowledge of HACCP and allergen/dietary needs.
• Education may substitute for experience per JHU policy.

Aufgaben

• Manages daily quality and culinary standards.
• Oversees kitchen personnel and training activities.
• Manages daily food production and preparation for the location.
• Supports recipe development, cost menus, and presentation standards.
• Oversees meal management system for ordering and production.
• Ensures proper operation and maintenance of culinary equipment.
• Supervises staff hiring, performance management, and status changes.
• Ensures sanitation and safety compliance.
• Ensures allergen labeling and compliant practices.
• Collaborates on new ideas and trends for dining programs.

Kenntnisse

Culinary leadership

Staff development

Cost control

Food safety

Communication

Menu planning

Ausbildung

Associate’s Degree / ACF CEC

Tools

ServSafe certification

AllerTrain

Jobbeschreibung

Johns Hopkins University in Baltimore, Peabody Institute, seeks a Sous Chef to lead day-to-day dining operations, oversee menus, dietary needs, training, and food safety, while managing production and cost controls.

You will work with the Location Manager and the Chef de Cuisine to implement standards across dining locations, supervise kitchen staff, ensure sanitation, allergen labeling, and collaborate on menus for campus dining programs.