Lead Sous Chef – Campus Dining & Menu Innovator

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

Benefits offered by this job

Medical

Vision

UNUM insurance

Discount Program

Commuter Benefits

EAP

401k

Sick Time

Holiday Pay

Tuition Reimbursement

Paid Time Off

Job summary

Elior Collegiate Dining in Morgantown, WV is seeking a skilled sous chef to supervise and participate in the preparation, seasoning, and cooking of a wide range of foods. You will lead culinary operations, mentor staff, and ensure quality, safety, and presentation across all dining venues.

Responsibilities include menu development, cost control, inventory management, and delivering exceptional customer service. A strong leadership track record and 3–5 years in culinary management are required.

Qualifications

• 3–5 years of culinary management experience.
• Strong leadership and excellent oral/written communication skills.
• Experience in cost control and budgeting.

Responsibilities

• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and budgetary constraints; participate in purchasing specifications and recipe testing.
• 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 units to observe quality of food preparation and service, cleanliness and sanitation.

Skills

Leadership

Communication

Education

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

Culinary certification

Job description

Elior Collegiate Dining in Morgantown, WV is seeking a skilled sous chef to supervise and participate in the preparation, seasoning, and cooking of a wide range of foods. You will lead culinary operations, mentor staff, and ensure quality, safety, and presentation across all dining venues.

Responsibilities include menu development, cost control, inventory management, and delivering exceptional customer service. A strong leadership track record and 3–5 years in culinary management are required.