Sous Chef (Hopkins Dining)

The Chronicle Of Higher Education, Inc.; Baltimore (MD); On-site; USD 49,000 - 86,000; Full time

Job summary

Johns Hopkins University in Baltimore, Peabody Institute, seeks a Sous Chef to lead day-to-day dining operations, oversee menus, dietary needs, training, and food safety, while managing production and cost controls.

You will work with the Location Manager and the Chef de Cuisine to implement standards across dining locations, supervise kitchen staff, ensure sanitation, allergen labeling, and collaborate on menus for campus dining programs.

Qualifications

• Associate’s Degree or equivalent (ACF CEC) required.
• Minimum 3 years culinary supervisory experience.
• ServSafe certification and AllerTrain required or to be obtained within 3 months of employment.
• Knowledge of HACCP and allergen/dietary needs.
• Education may substitute for experience per JHU policy.

Responsibilities

• Manages daily quality and culinary standards.
• Oversees kitchen personnel and training activities.
• Manages daily food production and preparation for the location.
• Supports recipe development, cost menus, and presentation standards.
• Oversees meal management system for ordering and production.
• Ensures proper operation and maintenance of culinary equipment.
• Supervises staff hiring, performance management, and status changes.
• Ensures sanitation and safety compliance.
• Ensures allergen labeling and compliant practices.
• Collaborates on new ideas and trends for dining programs.

Skills

Culinary leadership

Staff development

Cost control

Food safety

Communication

Menu planning

Education

Associate’s Degree / ACF CEC

Tools

ServSafe certification

AllerTrain

Job description

Johns Hopkins, founded in 1876, is America's first research university and home to nine world-class academic divisions working together as one university.

We are seeking a Sous Chef who will provide expertise, management, and oversight of all day-to-day culinary operations. Responsibilities include oversight of day-to-day menus, dietary needs, training programs, food safety, production and presentation of food, inventory management and cost control, adherence to local, state, and national food sanitation regulations and proper use of necessary kitchen equipment.

The Sous Chef will work in collaboration with the Location Manager and the Chef de Cuisine to execute operations and procedures at dining locations.

Specific Duties & Responsibilities

• Manages daily quality, consistency, and adherence to culinary standards.
• Implements training and manages kitchen personnel and supervises/coordinates all related culinary activities.
• Manages execution of daily food production and preparation for assigned location.
• Estimates food consumption, selects, and supports recipe development, executes production recipes to ensure consistent quality, establishes presentation technique and quality standards, plan, and cost menus.
• Works with management team to support and manage production and ordering through the meal management system for the assigned location.
• Ensures culinary equipment is properly operated and maintained.
• Assists in supervision of kitchen personnel with oversight for hiring, performance management, and initiating employee status changes.
• Ensures daily compliance with sanitation and safety requirements that ensures a safe and sanitary work environment.
• Ensures menu adherence, labeling requirements are met and, compliance with allergen containment procedures.
• Collaborates on new ideas and trends throughout college and university dining plans to meet the needs of Dining customers.

Leadership & Internal Relationship Building

• Uses engagement strategies to recognize, motivate and celebrate individuals and teams delivering outstanding performance throughout location.
• Promotes a cooperative work climate, maximizing productivity and morale.
• Displays a positive attitude towards team members.
• Communicates with the Peabody Student Affairs team as it relates to dining at Peabody.

Special Knowledge, Skills & Abilities

• Proven ability to lead and develop a diverse team.
• Ability to maintain organization in a changing environment.
• Exhibits initiative, responsibility, flexibility and leadership.
• Able to communicate effectively with management team, guests and team members.
• Ability to taste and evaluate food and beverage products.
• Ability to lead staff and management in adhering to standards while being judicious and fair.
• Dynamic personality with ability to juggle tasks in a fast-paced, deadline-driven team environment where priorities can shift quickly.

Minimum Qualifications

• Associate’s Degree or equivalency defined as ACF CEC credentials.
• Minimum three (3) years of progressive culinary supervisory experience.
• ServSafe certification and AllerTrain are required or must be obtained within three months of employment if not currently held.
• Knowledge of food and hygiene regulations (HACCP) and knowledge of food allergies, intolerances, and special dietary needs.
• Additional education may substitute for required experience and additional related experience may substitute for required education beyond a high school diploma/graduation equivalent, to the extent permitted by the JHU equivalency formula.

Preferred Qualifications

• Bachelor's Degree preferred.
• Familiarity with board plan operations and menu cycles a plus.
• Culinary and food safety certification desirable.

Classified Title: Sous Chef
Role/Level/Range: ACRP/03/MC
Starting Salary Range: $49,200 - $86,200 Annually (Commensurate w/exp.)
Employee group: Full Time
Schedule: 5 days a week, nights and weekend work required
FLSA Status: Exempt
Location: Peabody Institute
Department name: Hopkins Dining
Personnel area: University Student Services

The successful candidate(s) for this position will be subject to a pre-employment background check.

Equal Opportunity Employer

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Important legal information: http://hrnt.jhu.edu/legal.cfm