Sous Chef

Elior North America; Bowie (MD); On-site; USD 51,000 - 69,000; Full time

Benefits offered by this job

Medical

Dental

Vision

401k

Sick Time

Holiday Pay

Tuition Reimbursement

Paid Time Off

Commuter Benefits

EAP

Discount Program

Job summary

Elior Collegiate Dining at Bowie State University is seeking a skilled Sous Chef to lead and participate in the preparation, seasoning, and cooking of a wide range of foods for our campus community.

You will develop menus, supervise production, ensure safety and sanitation, manage inventory, and mentor staff while helping to control costs and deliver exceptional customer service.

Qualifications

• Must have 3-5 years of culinary management experience.
• Demonstrated ability to lead teams and manage budgets.
• Strong written and verbal communication skills.

Responsibilities

• Develop menus considering tastes, nutrition, and budgets.
• Maintain safety and sanitation standards.
• Direct daily prep of standard and gourmet items.
• Evaluate raw food quality and finish products.
• Inspect units for quality, cleanliness, and appearance.
• Oversee events and catered functions.
• Control inventory and train staff.
• Manage revenue and expenses to meet goals.
• Ensure high levels of customer service.

Skills

Culinary management

Leadership

Budget control

Communication

Education

Bachelor's degree in food service management

Job description

Sous Chef

Job Reference Number: 42276

Employment Type: Full-Time, Onsite

Segment: Education

Brand: Elior-Collegiate-Dining

Location: Bowie State University - Board Plan

The Role at a glance:

We are looking to add a skilled, experienced sous chef to our collegiate team in Bowie, MD. As a sous chef with Elior Collegiate Dining, you will have the opportunity to teach others about your craft as you supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods.

What you'll be doing:

• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

• 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 assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.

• Implement culinary production for special events, monotony breakers, and catered functions.

• Supervise and participate in the preparation and display of menu items for special functions.

• Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.

• Control revenue and expenses to ensure financial goals.

• Ensure the highest level of customer service.

• Other duties as assigned.

What we're looking for:

Must-haves:

• Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.

• Must have 3- 5 years of culinary management experience.

• Strong leadership, oral and written communication skills are required.

• A proven track record of successfully controlling costs and managing annual budgets.

Nice-to-haves:

• Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.

Where you'll be working:

Bowie State University

Compensation Range

$60,000

Our Benefits:

• Medical (FT Employees)

• Dental

• Vision

• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity

• Discount Program

• Commuter Benefits (Parking and Transit)

• EAP

• 401k

• Sick Time

• Holiday Pay (9 paid holidays)

• Tuition Reimbursement (FT Employees)

• Paid Time Off

About Elior Collegiate:

Elior Collegiate Dining is rewriting the rules of campus dining, serving up bold flavors, fresh ideas, and high-impact experiences that fuel student life. We partner with forward-thinking colleges and universities to create vibrant, customized dining programs that spark connection, celebrate culture, and make food a defining part of the college journey.

About Elior-North America:

Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.

At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.

Disclaimer:

This job description can be revised by management as needed.