Campus Sous Chef & Menu Architect

Aladdin; Morgantown (WV); On-site; USD 59,000 - 72,000; Full time

Benefits offered by this job

Medical (FT Employees)

Vision

Voluntary UNUM offering for Accident,

Discount Program

Commuter Benefits (Parking and Transit

EAP

401k

Sick Time

Holiday Pay (9 paid holidays)

Tuition Reimbursement (FT Employees)

Paid Time Off

Job summary

Elior Collegiate Dining is seeking an experienced sous chef to join our Morgantown, WV team. You will supervise the preparation of salads, soups, fish, meats, vegetables, and desserts, while teaching others and ensuring quality and consistency in all dishes.

You will develop menus that respect nutritional needs, dietary guidelines, and budget constraints, oversee safety and sanitation, and manage inventory and costs to support campus dining goals and exceptional student experiences.

Qualifications

• Must have 3-5 years of culinary management experience.
• Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
• Strong leadership, oral and written communication skills.
• Proven track record of controlling costs and managing annual budgets.
• Nice-to-haves: Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience.

Responsibilities

• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Maintain proper production, safety and sanitation standards.
• Direct and participate in the daily preparation of standard and gourmet food items.
• Evaluate the quality of raw food and ensure the quality of the finished products.
• Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Implement culinary production for special events, monotony breakers, and catered functions.
• Supervise and participate in the preparation and display of menu items for special functions.
• Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.
• Control revenue and expenses to ensure financial goals.
• Ensure the highest level of customer service.

Skills

Culinary management

Leadership

Budget control

Communication

Education

Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management

Job description

Elior Collegiate Dining is seeking an experienced sous chef to join our Morgantown, WV team. You will supervise the preparation of salads, soups, fish, meats, vegetables, and desserts, while teaching others and ensuring quality and consistency in all dishes.

You will develop menus that respect nutritional needs, dietary guidelines, and budget constraints, oversee safety and sanitation, and manage inventory and costs to support campus dining goals and exceptional student experiences.