Campus Sous Chef | Lead Culinary & Menu Innovation

Chartwells Higher Education Dining Services; San Luis Obispo (CA); On-site; USD 68,000 - 70,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Job summary

Chartwells Higher Education Dining Services is seeking a Sous Chef I to support the overall success of the food program and oversee culinary functions at our campus locations. The role includes planning, ordering, inventory, and ensuring compliance with client culture, Health Department regulations, and company standards for quality, freshness, and presentation.

You will motivate, train, and direct back-of-house associates to achieve objectives, while contributing to menu planning and cost

Qualifications

• 5 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Associate’s degree in Culinary Arts is preferred.

Responsibilities

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs in conjunction with the marketing and culinary team.
• Assists with managing cost controls and controlling expenditure.
• Performs other duties as assigned.

Skills

Culinary expertise

Leadership/Management

Food safety

MS Office

Education

Associate’s degree in Culinary Arts

Tools

MS Office

Job description

Chartwells Higher Education Dining Services is seeking a Sous Chef I to support the overall success of the food program and oversee culinary functions at our campus locations. The role includes planning, ordering, inventory, and ensuring compliance with client culture, Health Department regulations, and company standards for quality, freshness, and presentation.

You will motivate, train, and direct back-of-house associates to achieve objectives, while contributing to menu planning and cost