Campus Sous Chef: Lead Kitchen & Menu Innovation

Thompson-Hospitality; Petersburg (VA); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

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, …

Discounted meal plan for employees

Job summary

Virginia State University is seeking a Sous Chef to join its campus dining team, reporting to the Executive Chef. In this role you will lead kitchen operations, develop menus, and mentor staff to deliver fresh, flavorful meals for students and staff.

You will manage cost controls, ensure food safety, and drive continuous culinary innovation across multiple dining facilities on campus, with a workweek of 50–55 hours including evenings and weekends.

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.

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.

Skills

Leadership

Communication

Multitasking

Food safety

Education

Culinary degree or equivalent

Job description

Virginia State University is seeking a Sous Chef to join its campus dining team, reporting to the Executive Chef. In this role you will lead kitchen operations, develop menus, and mentor staff to deliver fresh, flavorful meals for students and staff.

You will manage cost controls, ensure food safety, and drive continuous culinary innovation across multiple dining facilities on campus, with a workweek of 50–55 hours including evenings and weekends.