On-Campus Sous Chef & Kitchen Lead

Chartwells Higher Ed; Seaside (CA); On-site; USD 56,000 - 67,000; Full time

Benefits offered by this job

Safety shoes stipend

Shift meal

Cell phone stipend

Job summary

Chartwells Higher Ed at CSU Monterey Bay is hiring a full-time CHEF, SOUS to support kitchen operations. The role involves preparing meals, supervising cooks, and ensuring adherence to recipes, safety, and quality standards.

You will manage scheduling, ordering, inventory, and training of food-service staff, with a focus on culinary trends, batch cooking, and allergen/safety compliance. Competitive wages and campus perks accompany the position.

Qualifications

• Previous Scheduling, Ordering, Inventory, Staff Management experience preferred.
• Knowledge of Culinary Trends and Batch Cooking recommended.
• Experience with Recipe Adherence, Allergen Trainings and Food Safety highly valued.
• Strong Customer Service and Training abilities preferred.

Responsibilities

• Cooks and prepares food following approved recipes and production standards.
• Supervises hourly food service associates and participates in reviews and training.
• Stores food following sanitation procedures and maintains proper temperatures.
• Monitors inventory, deliveries, production, and waste; informs supervisor when stock is low.
• Interacts with customers to resolve complaints and communicates feedback to supervisors.
• Ensures understanding of daily menu items and can explain them to staff and customers.
• Maintains peak production and service hours; performs other duties as assigned.

Skills

Scheduling

Ordering

Inventory management

Staff management

Culinary trends

Batch cooking

Recipe adherence

Allergen trainings

Food safety

Customer service

Training experience

Job description

Chartwells Higher Ed at CSU Monterey Bay is hiring a full-time CHEF, SOUS to support kitchen operations. The role involves preparing meals, supervising cooks, and ensuring adherence to recipes, safety, and quality standards.

You will manage scheduling, ordering, inventory, and training of food-service staff, with a focus on culinary trends, batch cooking, and allergen/safety compliance. Competitive wages and campus perks accompany the position.