Campus Sous Chef: Lead Kitchen, Menu Innovation and Team

Thompson-Hospitality; Baltimore (MD); On-site; USD 52,000 - 75,000; 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, 60

Job summary

Coppin State University campus dining is seeking a Sous Chef to join a fast-paced, flavor-forward team. As the Executive Chef’s right hand, you will lead kitchen operations, inspire staff, and ensure every meal is fresh and student approved.

You’ll participate in menu development, ensure flawless execution, and drive efficient operations across campus dining facilities while supporting the culinary vision.

Qualifications

• Culinary degree or equivalent 2 years’ leadership experience.
• Proven high-volume food service leadership background.
• Knowledge of culinary techniques, menu development, and safety standards.
• Strong organization and multitasking skills for a fast-paced kitchen.
• Excellent communication and leadership to manage a diverse team.
• Ability to navigate large campus kitchens and storage areas.

Responsibilities

• Collaborate with the Executive Chef on diverse, cost-effective menus while considering nutrition and sustainability.
• Supervise food preparation to ensure consistently 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 planning.
• Stay current on culinary trends and seek continuous improvement in operations.

Skills

Leadership

Menu development

Food safety

Team motivation

Education

Culinary degree or 2 years leadership experience

Job description

Coppin State University campus dining is seeking a Sous Chef to join a fast-paced, flavor-forward team. As the Executive Chef’s right hand, you will lead kitchen operations, inspire staff, and ensure every meal is fresh and student approved.

You’ll participate in menu development, ensure flawless execution, and drive efficient operations across campus dining facilities while supporting the culinary vision.