Collegiate Sous Chef — Lead Menus & Campus Dining

Successfactors; Waynesburg (Greene County); On-site; USD 47,000 - 57,000; Full time

Benefits offered by this job

Medical benefits

Vision care

UNUM benefits

Discount program

Commuter benefits

EAP

401k

Sick time

Holiday pay

Tuition reimbursement

Paid time off

Job summary

Elior Collegiate Dining at Waynesburg University seeks an experienced sous chef to lead kitchen operations, teach culinary techniques, and supervise the preparation of salads, soups, fish, meats, vegetables and desserts. You will ensure quality, safety and cost control while delivering exceptional dining experiences for students and staff.

You will manage menus, oversee staffing and training, and contribute to special events, all within a collaborative campus environment.

Qualifications

• Must have 3–5 years of culinary management experience.
• Strong leadership and communication skills are required.
• Proven ability to control costs and manage budgets.

Responsibilities

• Develop menus in line with consumer tastes, nutrition, and budget.
• Direct and participate in daily preparation of foods and supervise staff.
• Ensure sanitation, safety, and quality of finished products.
• Maintain inventory controls and interview/train staff.
• Control revenues and expenses to meet financial goals.

Skills

Culinary management

Leadership

Communication

Budgeting

Education

Bachelor's degree in institutional management / nutrition / hotel & restaurant management

Job description

Elior Collegiate Dining at Waynesburg University seeks an experienced sous chef to lead kitchen operations, teach culinary techniques, and supervise the preparation of salads, soups, fish, meats, vegetables and desserts. You will ensure quality, safety and cost control while delivering exceptional dining experiences for students and staff.

You will manage menus, oversee staffing and training, and contribute to special events, all within a collaborative campus environment.