Executive Sous Chef

University of Maryland•College Park, MD

48d•$62,000 - $74,400•Onsite

About The Position

This position assists in the management of culinary and back of the house operations. Reporting to the Executive Chef, responsible for culinary operations in a high-volume kitchen open up to 14 hours per day with yearly revenues in excess of 30 million dollars. Assists with management of culinary and back of the house operations. Leads, trains, develops, supervises and motivates staff. Ensures food safety and oversees food preparation and service, menu and recipe development, and food and dining trends. Other duties as assigned.

Requirements

Bachelor’s degree from an accredited college or university.
Three (3) years of culinary experience.
Must have and maintain Prince George’s County Maryland Certified Food Service Manager Certification within 90 days of hire.
Must have driver’s license valid in Maryland with 5 points or less.
Knowledge of culinary arts with a focus on hot food, grilling and sauteing, sauces, and garde-manger.
Knowledge of the principles of food selection, ordering, preservation, preparation, service, and inventory control.
Skill in oral and written communication.
Skill in the use of Microsoft Office and Google Workspace products.
Ability to interpret and apply policies, procedures, regulations, and laws.
Ability to multitask while demonstrating a commitment to customer service.

Nice To Haves

ACF CEC certification or equivalent is preferred.

Responsibilities

Assists in the management of culinary and back of the house operations.
Responsible for culinary operations in a high-volume kitchen open up to 14 hours per day.
Leads, trains, develops, supervises and motivates staff.
Ensures food safety and oversees food preparation and service.
Oversees menu and recipe development.
Oversees food and dining trends.
Other duties as assigned.