Campus Sous Chef: Lead Kitchen, Menu & Team

Thompson Hospitality; Columbia (SC); On-site; USD 55,000 - 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, 餐厅

Job summary

Benedict College in Columbia, SC is seeking a Sous Chef to lead kitchen operations of the campus dining program, reporting to the Executive Chef and guiding culinary staff to deliver fresh, flavorful meals for students and staff.

You will help with menu development, food safety, and cost controls, while maintaining high quality and nutrition in a fast-paced, high-volume environment. The role requires flexibility with 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.

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

Menu development

Food safety standards

Staff supervision

Communication

Team motivation

Education

Culinary degree

Supervisory experience

Tools

Kitchen equipment knowledge

Job description

Benedict College in Columbia, SC is seeking a Sous Chef to lead kitchen operations of the campus dining program, reporting to the Executive Chef and guiding culinary staff to deliver fresh, flavorful meals for students and staff.

You will help with menu development, food safety, and cost controls, while maintaining high quality and nutrition in a fast-paced, high-volume environment. The role requires flexibility with hours, including evenings and weekends.