Campus Dining Sous Chef & Menu Leader (Onsite)

Lancer Hospitality; Morgantown (WV); On-site; USD 59,000 - 72,000; Full time

Benefits offered by this job

Medical

Vision

Voluntary UNUM offering for Accident,

Discount Program

Commuter Benefits (Parking and Transit

EAP

401k

Sick Time

Holiday Pay (9 paid holidays)

Tuition Reimbursement (FT Employees)

Paid Time Off

Job summary

Elior Collegiate Dining in Morgantown, WV seeks a skilled sous chef to teach and supervise culinary teams, oversee preparation of salads, soups, fish, meats, vegetables, and desserts, and uphold high standards of quality and safety.

You will lead menu planning, ensure production efficiency, and supervise staff while contributing to catered events and special functions. A 3-5 year culinary management background is required, with a strong focus on cost control and customer service.

Qualifications

• Must have 3-5 years of culinary management experience.
• Strong leadership, oral and written communication skills are required.
• Proven track record of controlling costs and managing annual budgets.

Responsibilities

• Develop menus in accordance with tastes, nutritional needs, and budgets; assist in menu and recipe testing.
• Maintain proper production, safety and sanitation standards.
• Direct and participate in daily preparation of standard and gourmet items.
• Evaluate raw food quality and finished products.
• Inspect units for food quality, appearance, and sanitation.
• Plan culinary production for special events and catered functions.
• Supervise and participate in preparation for special functions.
• Maintain inventory controls for food, supplies, and equipment; interview and train staff.
• Control revenue and expenses to meet financial goals.
• Ensure the highest level of customer service.
• Take on other duties as assigned.

Skills

Culinary management

Leadership

Communication skills

Education

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

Job description

Elior Collegiate Dining in Morgantown, WV seeks a skilled sous chef to teach and supervise culinary teams, oversee preparation of salads, soups, fish, meats, vegetables, and desserts, and uphold high standards of quality and safety.

You will lead menu planning, ensure production efficiency, and supervise staff while contributing to catered events and special functions. A 3-5 year culinary management background is required, with a strong focus on cost control and customer service.