Sous Chef

Elior; Morgantown (WV); On-site; USD 52,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

Vision

401k

Sick Time

Holiday Pay

Tuition Reimbursement

Paid Time Off

Discount Program

Commuter Benefits

Job summary

Elior-Collegiate-Dining in Morgantown, WV is seeking a skilled sous chef to lead and supervise the preparation of salads, soups, fish, meats, vegetables and desserts at WVU Hatfield’s Dining.

You’ll develop menus within budget, ensure safety and sanitation, train staff, control costs, supervise daily production, and support special events to deliver top‑quality food and service.

Qualifications

• Must have 3-5 years of culinary management experience.
• Strong leadership, oral and written communication skills.
• Proven track record of controlling costs and budgets.

Responsibilities

• Develop menus within consumer tastes, nutrition, and budget constraints; test and develop recipes.
• Maintain production, safety and sanitation standards.
• Direct and participate in daily preparation of standard and gourmet items.
• Evaluate raw food quality and finished product quality.
• Inspect units for food preparation quality, appearance, and cleanliness.
• Implement culinary production for events and catered functions.
• Supervise and participate in preparation and display for special functions.
• Maintain inventory controls; interview, select, train and evaluate staff.
• Control revenue and expenses to meet financial goals.
• Ensure the highest level of customer service.
• Other duties as assigned.

Skills

Culinary leadership

Cost control

Budget management

Oral and written communication

Team supervision

Large quantity production

Education

Bachelor's degree in institutional management or related

Job description

Job Reference Number: 43167

Employment Type: Full-Time, Onsite

Segment: Education

Brand: Elior-Collegiate-Dining

Location: WVU Hatfield's Dining (Mountainlair)

The Role at a glance:

We are looking to add a skilled, experienced sous chef to our Elior Collegiate Dining team in Morgantown, WV. As a sous chef, 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:

West Virginia University

Compensation Range

Up to $65,000 / year based on experience.

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.