Campus Sous Chef - Lead Menus & Culinary Ops

Chartwells Higher Education Dining Services; Waco (TX); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Chartwells Higher Education is hiring a Sous Chef to join the F&B leadership team on the Baylor University campus. You will assist in planning, ordering, inventory and food preparation across campus dining and catering, while upholding client culture, health regulations and quality standards.

The Sous Chef I motivates, trains, and directs back-of-house associates to achieve operational objectives and customer satisfaction in a fast-paced collegiate environment.

Qualifications

• 5 years of culinary experience including 1 year in management.
• Experience in restaurants, hotels, and education dining.
• Knowledge of food trends, quality, safety, and cost controls.
• Ability to set up and distribute production sheets.
• Supervisory and coaching skills; strong leadership.
• ServSafe or health certification preferred.
• Associates degree in Culinary Arts preferred; MS Excel proficiency.

Responsibilities

• Coordinate and participate in preparation and cooking of food items.
• Assist with planning and creating menus.
• Roll out new culinary programs with marketing and culinary teams.
• Assist with cost controls and expenditure management.
• Perform other duties as assigned.

Skills

Culinary experience

Management experience

Food service operations

Production planning

Leadership & coaching

MS Excel

Education

Associate's degree in Culinary Arts

Tools

MS Office

Job description

Chartwells Higher Education is hiring a Sous Chef to join the F&B leadership team on the Baylor University campus. You will assist in planning, ordering, inventory and food preparation across campus dining and catering, while upholding client culture, health regulations and quality standards.

The Sous Chef I motivates, trains, and directs back-of-house associates to achieve operational objectives and customer satisfaction in a fast-paced collegiate environment.