Culinary Lead: Menu, Training & Team Leader

Johns Hopkins University; Baltimore (MD); On-site; USD 49,000 - 86,000; Full time

Job summary

Johns Hopkins University in Baltimore's Peabody Institute seeks a Sous Chef to lead day-to-day culinary operations, oversee menus and dietary needs, develop training programs, and ensure food safety, production and cost control. Responsibilities include inventory management and adherence to sanitation regulations.

The Sous Chef will collaborate with the Location Manager and the Chef de Cuisine to execute operations at dining locations, supervise kitchen staff, ensure allergen labeling, and

Qualifications

• Associate’s Degree or equivalency (ACF CEC) credentials required.
• Minimum three years of progressive culinary supervisory experience.
• ServSafe certification and AllerTrain required or must be obtained within three months of employment.

Responsibilities

• Manages daily quality, consistency, and adherence to culinary standards.
• Implements training and manages kitchen personnel and supervises/coordinates all related culinary activities.
• Manages execution of daily food production and preparation for assigned location.
• Estimates food consumption, supports recipe development, executes production recipes to ensure quality, and cost menus.
• Works with management to manage production and ordering through the meal management system.
• Ensures culinary equipment is properly operated and maintained.
• Assists in supervision of kitchen personnel with hiring and performance management.
• Ensures daily compliance with sanitation and safety requirements that ensures a safe and sanitary work environment.
• Ensures menu adherence, labeling requirements are met and allergen containment procedures are followed.
• Collaborates on new ideas and trends for college and university dining plans.

Skills

Team leadership

Communication

Food safety knowledge

Education

Associate’s Degree or equivalent (ACF CEC)

Bachelor’s degree preferred

Job description

Johns Hopkins University in Baltimore's Peabody Institute seeks a Sous Chef to lead day-to-day culinary operations, oversee menus and dietary needs, develop training programs, and ensure food safety, production and cost control. Responsibilities include inventory management and adherence to sanitation regulations.

The Sous Chef will collaborate with the Location Manager and the Chef de Cuisine to execute operations at dining locations, supervise kitchen staff, ensure allergen labeling, and