Campus Sous Chef — Lead Kitchen & Menu Innovation

Thompson Hospitality; Baltimore (MD); On-site; USD 52,000 - 74,000; Full time

Benefits offered by this job

Health/Dental/Vision

Paid Time Off

401(k)

Disability insurance

Tuition Reimbursement

Employee Referral Program

Pet Insurance

Meal discounts

Job summary

Coppin State University in Baltimore, MD, is hiring a Sous Chef to be the right hand to the Executive Chef, leading kitchen operations and inspiring culinary staff in a fast-paced campus dining program. You will help develop menus, ensure quality and safety, and manage inventory and costs while maintaining a student-focused culinary vision.

This role requires 50–55 hours weekly and strong leadership in a high-volume setting.

Qualifications

• Culinary degree or equivalent 2 years in a leadership role.
• Proven experience in high-volume food service, preferably leadership at a contract 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 manage a diverse team.
• Ability to move freely in large kitchen spaces and across multiple dining facilities on campus.
• Ability to communicate clearly in a noisy kitchen.
• May require climbing ladders or using step stools to access storage or equipment.

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.
• 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 seek continuous improvement in operations.
• Work 50–55 hours per week, including evenings and weekends as business needs dictate.

Skills

Culinary leadership

High-volume kitchen

Staff recruitment

Communication

Multitasking

Education

Culinary degree or equivalent (2 years leadership)

Job description

Coppin State University in Baltimore, MD, is hiring a Sous Chef to be the right hand to the Executive Chef, leading kitchen operations and inspiring culinary staff in a fast-paced campus dining program. You will help develop menus, ensure quality and safety, and manage inventory and costs while maintaining a student-focused culinary vision.

This role requires 50–55 hours weekly and strong leadership in a high-volume setting.