Lead Campus Sous Chef: Menu Innovation & Team Leadership

Thompson Hospitality; Princess Anne (MD); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health/Dental/Vision

Paid Time Off

401(k), matched up to 4%

Disability coverage

Tuition Reimbursement

Employee Referral Program

Discounts: Hotels, Travel, Tickets, 24

Meal plan discounts for staff

Job summary

The Sous Chef at the University of Maryland Eastern Shore's Dining Facility, operated by Thompson Hospitality, assists the Executive Chef in daily culinary operations and staff management. You will oversee food prep, create menus, ensure safety standards, and help deliver exceptional dining for students and staff.

Ideal candidates have a culinary degree or equivalent leadership experience, with strong organizational and communication skills in a high-volume environment.

Qualifications

• Culinary degree or equivalent experience in a leadership role.
• Experience in a high-volume food service environment.
• Knowledge of culinary techniques, menu development and safety standards.
• Strong organizational and multitasking abilities for a fast-paced kitchen.
• Excellent communication and leadership skills for a diverse team.

Responsibilities

• Collaborate with the Executive Chef on diverse, cost-effective menus.
• Supervise food preparation and ensure high-quality dishes.
• Assist in staff recruitment, training and supervision.
• Monitor food production for quality and safety per policies.
• Manage inventory, control costs, and reduce waste through planning.
• Stay current on culinary trends and seek continuous improvement.

Skills

Leadership

Menu development

Food safety

Communication

Multitasking

Education

Culinary degree or equivalent experience

Job description

The Sous Chef at the University of Maryland Eastern Shore's Dining Facility, operated by Thompson Hospitality, assists the Executive Chef in daily culinary operations and staff management. You will oversee food prep, create menus, ensure safety standards, and help deliver exceptional dining for students and staff.

Ideal candidates have a culinary degree or equivalent leadership experience, with strong organizational and communication skills in a high-volume environment.