Campus Sous Chef: Lead, Create Menus, Elevate Service

Thompson Hospitality; Petersburg (VA); Hybride; USD 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

Health/Dental/Vision

Paid Time Off

401(k)

Short- and Long-Term Disability

Tuition Reimbursement

Employee Referral Program

Pet Insurance

Discounts: Hotels, Travel, Tickets,  &

Résumé du poste

Thompson Hospitality, partnered with Virginia State University, seeks a Sous Chef to lead kitchen operations, inspire staff, and ensure every meal is fresh and student-approved.

As right hand to the Executive Chef, you will develop menus, supervise food prep, manage inventory, and uphold safety standards in a fast-paced, high-volume campus dining environment.

The role requires 50–55 hours weekly, including evenings and weekends, and offers competitive benefits.

Qualifications

• Culinary degree or 2+ years in a leadership culinary role.
• Experience in high-volume contract food service is preferred.
• Strong organizational and multitasking abilities.

Responsabilités

• Collaborate on diverse, cost-effective menus considering nutrition and sustainability.
• Supervise food preparation to ensure high-quality dishes.
• Assist in staffing, training, and supervision to foster a positive team.
• Monitor production for quality and safety per university policies.
• Manage inventory, control costs, and reduce waste via planning.
• Stay current on culinary trends and drive continuous improvements.
• Commit to 50–55 hour work weeks, including evenings and weekends.

Connaissances

Leadership

Menu development

Food safety

Team supervision

Communication

Kitchen operations

Formation

Culinary degree

Equivalent culinary leadership experience

Description du poste

Overview

Ready to turn up the heat on your culinary career? Join a fast-paced, flavor-forward campus dining team as our Sous Chef, where creativity meets community and every dish makes a difference.

As the right hand to the Executive Chef, you'll lead kitchen operations, inspire culinary staff, and ensure every meal served is fresh, flavorful, and student approved. From menu development to flawless execution, you'll play a crucial role in maintaining efficient kitchen operations and supporting the culinary vision of the campus dining program.

Responsibilities

• Collaborate with the Executive Chef on diverse, cost-effective menus considering nutrition and sustainability.
• Supervise food preparation, ensuring consistent, flavorful, high-quality dishes.
• Assist in staff recruitment, training, and supervision to foster a positive work environment and skill development.
• Monitor food production for quality and safety, adhering to regulations and university policies.
• Manage inventory, control costs, and reduce waste through portion control and menu planning.
• Stay current on culinary trends and techniques, seeking continuous improvement in culinary operations.
• Requires 50–55 hours per week, including evenings and weekends as business needs dictate.

Qualifications

• Culinary degree or equivalent 2 years’ experience in a culinary leadership role.
• Proven experience in a high-volume food service environment, preferably in a leadership capacity at a contract food service account.
• Knowledge of culinary techniques, menu development, and food safety standards.
• Strong organizational and multitasking abilities to handle a fast-paced kitchen.
• Excellent communication and leadership skills to effectively manage and motivate a diverse team.
• Ability to move freely in large kitchen spaces, storage areas, and multiple dining facilities across campus.
• Ability to communicate clearly in a noisy kitchen environment.
• May require climbing ladders or using step stools to access upper storage or equipment.

Physical Requirements:

• Ability to stand and walk for extended periods during long shifts.
• Frequent bending, reaching, stooping, and twisting.
• Ability to lift, carry, and move items weighing up to 50 pounds.
• Manual dexterity to handle knives, cookware, and kitchen equipment safely.
• Ability to work in a fast-paced, high-pressure kitchen environment.
• Tolerance for exposure to heat, steam, noise, and open flames.
• Ability to navigate tight kitchen spaces and multitask efficiently.
• Visual and sensory acuity to inspect food quality, presentation, and safety.
• Flexibility to work early mornings, late nights, weekends, and holidays as required

Competitive Benefits:

• Health/Dental/Vision
• Paid Time Off
• 401(k), matched up to 4%
• Short- and Long-Term Disability
• Tuition Reimbursement
• Employee Referral Program
• Pet Insurance
• Discounts: Hotels, Travel, Tickets, Restaurants
• Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school.

Who We Are:

Virginia State University, a proud 1890 Land-Grant HBCU, is dedicated to empowering a diverse community of learners through high-impact academics, innovative research, and community-focused outreach. With a mission rooted in lifelong learning and leadership, VSU equips students to become ethical, globally competitive professionals ready to serve and succeed. Guided by a bold vision of sustained excellence, VSU offers a transformative educational experience that nurtures intellect, integrity, and impact. At Virginia State University, education is more than a degree — it’s a launchpad for greatness.

Thompson Hospitality is of the largest restaurants, food service, and facilities management companies in the country. We are highly built upon our values, do the right thing, do the best you can, and treat others how you want to be treated, which are shaped by more than 33 years of relationships with our clients, guests, and communities. We offer competitive benefits, see our website for more. https://www.thompsonhospitality.com/

We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws.