Sous Chef - Lead High-Volume Kitchen & Menu

Thompson Hospitality; Princess Anne (MD); On-site; USD 48,000 - 62,000; Full time

Benefits offered by this job

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, …

Job summary

The University of Maryland Eastern Shore's Dining Facility seeks a Sous Chef to assist the Executive Chef with daily operations, menu development, and food safety compliance. You will supervise food preparation, manage staff, and help maintain high-quality standards for students, faculty, and staff.

Collaborate on diverse menus, control costs, train teammates, and stay current with culinary trends. This on-site role requires strong leadership, excellent communication, and the ability to thrive

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.

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.

Skills

Leadership

Communication

Organizational skills

Multitasking

High-volume service

Education

Culinary degree or equivalent

Job description

The University of Maryland Eastern Shore's Dining Facility seeks a Sous Chef to assist the Executive Chef with daily operations, menu development, and food safety compliance. You will supervise food preparation, manage staff, and help maintain high-quality standards for students, faculty, and staff.

Collaborate on diverse menus, control costs, train teammates, and stay current with culinary trends. This on-site role requires strong leadership, excellent communication, and the ability to thrive