Sous Chef — Campus Dining Lead & Menu Innovator

Chartwells Higher Education Dining Services; Bowling Green (OH); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Chartwells Higher Education is seeking a Sous Chef at Bowling Green University in Ohio. You will support culinary operations for student dining, supervise hourly staff, and help develop daily menus while collaborating with the Executive Chef to enhance menus and ordering.

This role offers growth as the company rapidly expands its culinary footprint. The position emphasizes cost controls, menu planning, and delivering high-quality food in a fast-paced, student-focused dining environment.

Qualifications

• AS degree or equivalent experience required.
• Culinary/kitchen management experience appropriate for high-volume settings.
• Understanding of food, catering trends, quality, sanitation and cost controls.
• Experience with computers and standard software.
• ServSafe Certification preferred.

Responsibilities

• Assist the Executive Chef and culinary team with cost controls and controlling expenditures.
• Assist with planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary teams.
• Foster client relationships to align programs with objectives and drive satisfaction.

Skills

Culinary/kitchen management

High volume operations

Batch cooking

Food and catering trends

Computers

ServSafe Certified

Education

AS degree or equivalent experience

Job description

Chartwells Higher Education is seeking a Sous Chef at Bowling Green University in Ohio. You will support culinary operations for student dining, supervise hourly staff, and help develop daily menus while collaborating with the Executive Chef to enhance menus and ordering.

This role offers growth as the company rapidly expands its culinary footprint. The position emphasizes cost controls, menu planning, and delivering high-quality food in a fast-paced, student-focused dining environment.