Campus Sous Chef: Lead Kitchen & Menu Innovation

Thompson Hospitality; Hampton (VA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health/Dental/Vision

Paid Time Off

401(k)

Short- and Long-Term Disability

Tuition Reimbursement

Employee Referral Program

Pet Insurance

Hotel/Travel/Restaurant discounts

Discounted meal plan at HU locations

Job summary

Thompson Hospitality at Hampton University seeks a Sous Chef to support the Executive Chef in driving culinary excellence on campus. You will lead kitchen operations, mentor staff, and develop menus that are fresh, flavorful, and student-approved.

This role requires 50–55 hours weekly, including evenings and weekends as business needs dictate. Join a fast-paced, flavor-forward team delivering high-quality campus dining experiences.

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.

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.

Skills

Culinary leadership

High-volume service

Menu development

Food safety

Staff training

Education

Culinary degree or equivalent

Job description

Thompson Hospitality at Hampton University seeks a Sous Chef to support the Executive Chef in driving culinary excellence on campus. You will lead kitchen operations, mentor staff, and develop menus that are fresh, flavorful, and student-approved.

This role requires 50–55 hours weekly, including evenings and weekends as business needs dictate. Join a fast-paced, flavor-forward team delivering high-quality campus dining experiences.