Executive Sous Chef

University of Maryland; College Park (MD); On-site; USD 58,000 - 71,000; Full time

Job summary

The University of Maryland is seeking an Executive Sous Chef to manage culinary operations for a multi-unit dining facility. This role requires strong leadership and culinary skills, along with a commitment to food safety and quality. The ideal candidate will have a degree in Restaurant Management or Culinary Arts and relevant experience in a fast-paced environment.

Qualifications

• Bachelor’s degree and 3 years of culinary experience, or equivalent.
• Knowledge of culinary arts focused on hot food, grilling, sautéing, sauces, and garde-manger.
• Skills in food procurement, preparation, service, inventory.

Responsibilities

• Assist in managing all culinary and back-of-house operations.
• Ensure compliance with food safety and quality standards.
• Lead a team in a multi-unit dining facility.

Skills

Culinary arts

Food procurement

Communication

Multitasking

Education

Bachelor’s Degree in Restaurant Management

Associate’s Degree from an accredited Culinary Program

Tools

Microsoft Office

Job description

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Job Description Summary

ORGANIZATION SUMMARY STATEMENT:

Reporting to the Production Manager/Chef, the Executive Sous Chef assists in managing all culinary and back-of-house operations for a multi-unit dining facility and commissary operation with yearly revenues over fourteen million dollars.

Physical Demands:

This is an essential position, and the incumbent must report to work during campus closures due to weather or emergencies. Must work a variable schedule including weekends, nights, and holidays. Annual leave may be restricted around key campus events. Must have manual dexterity to operate equipment and lift up to 15 pounds regularly. The campus is non-smoking, weapon-free, and drug-free.

Must be able to lift 40 pounds regularly and up to 75 pounds occasionally, standing and working on feet for long periods, and working in extreme weather conditions.

Licenses/Certifications:

Must have Prince George’s County Certified Food Service Manager Certification within 90 days of hire. Valid Maryland driver’s license with 5 points or less.

Qualifications:

Bachelor’s Degree in Restaurant Management or an Associate’s Degree from an accredited Culinary Program plus 5 years of progressive culinary leadership experience. American Culinary Association Certified Executive Chef (or equivalent) preferred. Additional experience can substitute for the degree. An advanced degree and certifications are preferred.

Minimum Qualifications:

Bachelor’s degree and 3 years of culinary experience, or equivalent experience substituting for education. Knowledge of culinary arts focused on hot food, grilling, sautéing, sauces, and garde-manger. Skills in food procurement, preparation, service, inventory, communication, and Microsoft Office. Ability to multitask and serve a diverse community.

Preferences:

Expertise in culinary arts, team leadership, food safety, menu development, and current dining trends preferred.

Application Materials: Cover Letter and Resume

Salary Range: $58,989.00 - $70,786.00

Additional details about benefits, background checks, and equal opportunity employment are provided in the original description.