Sous Chef- Coppin State University

Austin Grill LLC; Baltimore (MD); On-site; USD 52,000 - 74,000; Full time

Benefits offered by this job

Health/Dental/Vision

Paid Time Off

401(k)

Disability insurance

Tuition Reimbursement

Employee Referral Program

Pet Insurance

Meal discounts

Job summary

Coppin State University in Baltimore, MD, is hiring a Sous Chef to be the right hand to the Executive Chef, leading kitchen operations and inspiring culinary staff in a fast-paced campus dining program. You will help develop menus, ensure quality and safety, and manage inventory and costs while maintaining a student-focused culinary vision.

This role requires 50–55 hours weekly and strong leadership in a high-volume setting.

Qualifications

• Culinary degree or equivalent 2 years in a leadership role.
• Proven experience in high-volume food service, preferably leadership at a contract account.
• Knowledge of culinary techniques, menu development, and food safety standards.
• Strong organizational and multitasking abilities to handle a fast-paced kitchen.
• Excellent communication and leadership skills to manage a diverse team.
• Ability to move freely in large kitchen spaces and across multiple dining facilities on campus.
• Ability to communicate clearly in a noisy kitchen.
• May require climbing ladders or using step stools to access storage or equipment.

Responsibilities

• Collaborate with the Executive Chef on diverse, cost-effective menus considering nutrition and sustainability.
• Supervise food preparation, ensuring consistent, flavorful, high-quality dishes.
• Assist in staff recruitment, training, and supervision to foster a positive work environment.
• Monitor food production for quality and safety, adhering to regulations and university policies.
• Manage inventory, control costs, and reduce waste through portion control and menu planning.
• Stay current on culinary trends and seek continuous improvement in operations.
• Work 50–55 hours per week, including evenings and weekends as business needs dictate.

Skills

Culinary leadership

High-volume kitchen

Staff recruitment

Communication

Multitasking

Education

Culinary degree or equivalent (2 years leadership)

Job description

Overview

Ready to turn up the heat on your culinary career? Join a fast-paced, flavor-forward campus dining team as our Sous Chef, where creativity meets community and every dish makes a difference.

As the right hand to the Executive Chef, you'll lead kitchen operations, inspire culinary staff, and ensure every meal served is fresh, flavorful, and student approved. From menu development to flawless execution, you'll play a crucial role in maintaining efficient kitchen operations and supporting the culinary vision of the campus dining program.

Responsibilities

• Collaborate with the Executive Chef on diverse, cost-effective menus considering nutrition and sustainability.


• Supervise food preparation, ensuring consistent, flavorful, high-quality dishes.


• Assist in staff recruitment, training, and supervision to foster a positive work environment and skill development.


• Monitor food production for quality and safety, adhering to regulations and university policies.


• Manage inventory, control costs, and reduce waste through portion control and menu planning.


• Stay current on culinary trends and techniques, seeking continuous improvement in culinary operations.


• Requires 50–55 hours per week, including evenings and weekends as business needs dictate.

Qualifications

• Culinary degree or equivalent 2 years’ experience in a culinary leadership role.


• Proven experience in a high-volume food service environment, preferably in a leadership capacity at a contract food service account.


• Knowledge of culinary techniques, menu development, and food safety standards.


• Strong organizational and multitasking abilities to handle a fast-paced kitchen.


• Excellent communication and leadership skills to effectively manage and motivate a diverse team.


• Ability to move freely in large kitchen spaces, storage areas, and multiple dining facilities across campus.


• Ability to communicate clearly in a noisy kitchen environment.


• May require climbing ladders or using step stools to access upper storage or equipment.

Physical Requirements:

• Ability to stand and walk for extended periods during long shifts.


• Frequent bending, reaching, stooping, and twisting.


• Ability to lift, carry, and move items weighing up to 50 pounds.


• Manual dexterity to handle knives, cookware, and kitchen equipment safely.


• Ability to work in a fast-paced, high-pressure kitchen environment.


• Tolerance for exposure to heat, steam, noise, and open flames.


• Ability to navigate tight kitchen spaces and multitask efficiently.


• Visual and sensory acuity to inspect food quality, presentation, and safety.


• Flexibility to work early mornings, late nights, weekends, and holidays as required

Competitive Benefits:

• Health/Dental/Vision


• Paid Time Off


• 401(k), matched up to 4%


• Short- and Long-Term Disability


• Tuition Reimbursement


• Employee Referral Program


• Pet Insurance


• Discounts: Hotels, Travel, Tickets, Restaurants


• Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school.

Who We Are:

Coppin State University is a historically Black university situated in Baltimore, Maryland, USA. Founded in 1900, it has a strong commitment to providing access to quality higher education for African American students. Coppin State offers a diverse range of undergraduate and graduate programs, with a focus on promoting academic achievement and community engagement.

Thompson Hospitality is of the largest restaurants, food service, and facilities management companies in the country. We are highly built upon our values, do the right thing, do the best you can, and treat others how you want to be treated, which are shaped by more than 33 years of relationships with our clients, guests, and communities. We offer competitive benefits, see our website for more. https://www.thompsonhospitality.com/

We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws.