Sous Chef (Hopkins Dining)

The Johns Hopkins University; Baltimore (MD); On-site; USD 49,000 - 86,000; Full time

Job summary

The Johns Hopkins University’s Peabody Institute is seeking a skilled Sous Chef to lead day-to-day culinary operations across dining locations. You will oversee menu execution, dietary accommodations, training, food safety, and cost control, while collaborating with the Location Manager and Chef de Cuisine.

You will manage production, inventory, and presentation, ensuring compliance with sanitation and allergen requirements, and mentor kitchen staff in a fast-paced environment.

Qualifications

• Associate’s Degree or equivalent (ACF/CEC).
• Minimum three (3) years of progressive culinary supervisory experience.
• ServSafe certification and AllerTrain required or must be obtained within three months of employment.
• Knowledge of food and hygiene regulations (HACCP) and knowledge of food allergies, intolerances, and special dietary needs.
• Additional education may substitute for required experience; education may substitute for required education per policy.

Responsibilities

• Lead daily culinary operations and ensure quality and consistency.
• Oversee training and supervise kitchen staff.
• Manage production, ordering, and cost control for assigned location.
• Ensure sanitation and allergen compliance and safe handling of all foods.
• Collaborate with management to implement new ideas and menu cycles.

Job description

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

• Bachelors 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