Lead Sous Chef — Culinary Team Leader & Menu Excellence

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

Job summary

The Johns Hopkins University’s Peabody Institute is seeking a skilled Sous Chef to lead day-to-day culinary operations across dining locations. You will oversee menu execution, dietary accommodations, training, food safety, and cost control, while collaborating with the Location Manager and Chef de Cuisine.

You will manage production, inventory, and presentation, ensuring compliance with sanitation and allergen requirements, and mentor kitchen staff in a fast-paced environment.

Qualifications

• Associate’s Degree or equivalent (ACF/CEC).
• Minimum three (3) years of progressive culinary supervisory experience.
• ServSafe certification and AllerTrain required or must be obtained within three months of employment.
• Knowledge of food and hygiene regulations (HACCP) and knowledge of food allergies, intolerances, and special dietary needs.
• Additional education may substitute for required experience; education may substitute for required education per policy.

Responsibilities

• Lead daily culinary operations and ensure quality and consistency.
• Oversee training and supervise kitchen staff.
• Manage production, ordering, and cost control for assigned location.
• Ensure sanitation and allergen compliance and safe handling of all foods.
• Collaborate with management to implement new ideas and menu cycles.

Job description

The Johns Hopkins University’s Peabody Institute is seeking a skilled Sous Chef to lead day-to-day culinary operations across dining locations. You will oversee menu execution, dietary accommodations, training, food safety, and cost control, while collaborating with the Location Manager and Chef de Cuisine.

You will manage production, inventory, and presentation, ensuring compliance with sanitation and allergen requirements, and mentor kitchen staff in a fast-paced environment.