Sous Chef - Docs Towson University - Towson University - Residential

Aramark Correctional Services; Towson (MD); On-site; USD 33,000 - 36,000; Full time

Job summary

Aramark Correctional Services is seeking a Sous Chef to support the Executive Chef in daily operation of residential dining, retail dining, catering, and special events. You will lead production, supervise staff, and ensure high quality meals with strict safety standards on a large campus.

The role emphasizes menu execution, inventory control, cost awareness, and staff development, with a focus on efficiency and guest satisfaction in a dynamic dining environment.

Qualifications

• Associate degree in Culinary Arts, Hospitality Management, or related field preferred.
• At least two years of progressive culinary experience, including in high-volume production.
• Previous supervisory experience in a college/university/large-scale foodservice environment preferred.
• ServSafe Manager Certification or equivalent food safety certification.
• Strong knowledge of food production systems, safety, purchasing, inventory management, and cost control.
• Ability to lead teams in a fast-paced, customer-focused environment.
• Must read, write, and understand English.

Responsibilities

• Lead and participate in the preparation, cooking, and presentation of meals for resident dining, retail operations, catering events, and campus functions.
• Prepare high-quality food in accordance with recipes, production schedules, portion standards, and presentation guidelines.
• Oversee daily food production to ensure items are prepared accurately, efficiently, and on time.
• Monitor product quality and verify all food meets standards prior to service.
• Coordinate batch cooking and large-scale production while maintaining consistency and quality.
• Assist with menu implementation, recipe development, and continuous improvement of dining offerings.
• Supervise cooks, prep cooks, student employees, and other culinary team members; provide training and development.

Skills

Culinary leadership

Team supervision

Food safety knowledge

English proficiency

Education

Associate degree in Culinary Arts, Hospitality Management, or related field

ServSafe Manager Certification or equivalent

Job description

Job Description

The Sous Chef serves as a key culinary leader at Tiger Hospitality, supporting the Executive Chef in the daily operation of residential dining, retail dining, catering, and special event food production. This position plays a highly hands-on role in the preparation, cooking, and presentation of high-volume, high-quality food while ensuring consistency, food safety, and exceptional guest satisfaction.

The Sous Chef is responsible for leading food production activities, supervising culinary staff, coordinating daily kitchen operations, and maintaining established standards for quality, sanitation, and efficiency. The position also assists with menu execution, inventory control, purchasing, employee development, and operational planning to support the department's goals and the evolving needs of a diverse campus community.

Compensation Data

COMPENSATION: The Hourly rate for this position is $24.00 to $26.50. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting.

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.

Job Responsibilities

Food Production & Culinary Execution

• Lead and participate in the preparation, cooking, and presentation of meals for resident dining, retail operations, catering events, and special campus functions
• Prepare high-quality food in accordance with established recipes, production schedules, portion standards, and presentation guidelines
• Oversee daily food production to ensure menu items are prepared accurately, efficiently, and on time
• Monitor product quality throughout production and verify all food meets departmental standards prior to service
• Coordinate batch cooking and large-scale food production while maintaining consistency and quality
• Ensure proper use of ingredients to minimize waste and maximize cost effectiveness
• Assist with menu implementation, recipe development, and continuous improvement of dining offerings. Support specialized menus, themed events, catering functions, and dietary accommodations

Kitchen Operations & Staff Leadership

• Supervise cooks, prep cooks, student employees, and other culinary team members during production and service
• Assign daily tasks to ensure efficient workflow and service readiness
• Provide training, coaching, and development on recipes, production techniques, sanitation, and operational procedures
• Foster a positive, inclusive work environment that promotes teamwork and accountability
• Assume responsibility for kitchen operations in the absence of the Executive Chef. Assist with scheduling, labor deployment, and performance management

Food Safety, Sanitation & Compliance

• Ensure compliance with all applicable food safety, sanitation, and regulatory requirements
• Monitor HACCP procedures, temperature logs, food storage practices, labeling requirements, and allergen protocols
• Conduct inspections of food production areas to maintain cleanliness, organization, and safety
• Maintain accurate production, sanitation, and inventory records. Promote safe work practices and proper use of kitchen equipment

Inventory, Purchasing & Cost Control

• Assist with ordering food, supplies, and smallwares to maintain appropriate inventory levels
• Receive and inspect deliveries for quality, accuracy, and adherence to specifications
• Monitor inventory usage and stock rotation using FIFO practices. Participate in inventory counts and reconciliation
• Support food cost control through effective purchasing, portioning, yield management, and waste reduction
• Work with approved vendors to ensure consistent product quality and value

Quality Assurance & Guest Experience

• Maintain high standards for food quality, appearance, flavor, and customer satisfaction
• Collaborate with culinary and hospitality leadership to enhance menu offerings and dining experiences
• Respond to customer feedback and implement appropriate improvements
• Support departmental initiatives related to sustainability, wellness, dietary accommodations, and student engagement

Administrative Responsibilities

• Assist with production forecasting and labor planning based on participation trends and operational needs
• Maintain purchasing, inventory, production, and food safety documentation
• Participate in meetings, training, and professional development activities. Support campus events, special programs, and emergency food service operations as needed
• Other duties assigned by leadership

Qualifications

• Associate degree in Culinary Arts, Hospitality Management, or a related field preferred.
• At least two years of progressive culinary experience, including experience in high-volume food production.
• Previous supervisory experience in a college, university, healthcare, hotel, contract dining, or large-scale foodservice environment preferred.
• ServSafe Manager Certification or equivalent food safety certification.
• Strong knowledge of food production systems, food safety regulations, purchasing, inventory management, and cost control practices.
• Ability to lead teams in a fast-paced, customer-focused environment.
• Experience with allergen management and special dietary food production preferred.
• Must be able to read, write, and understand English.

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.