EXECUTIVE SOUS CHEF- Penland Dining Hall BAYLOR UNIVERSITY- Waco, TX

Compass Group•Waco, TX

1d•Onsite

About The Position

At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job SummaryChartwells Higher Education is hiring an EXECUTIVE SOUS CHEF on the beautiful campus of BAYLOR UNIVERSITY. This key culinary leadership role will support the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. Our culinary team prepares meals in accordance with corporate programs and guidelines. Step into a culinary leadership role at Penland Dining Hall, one of the most dynamic and high-energy gathering spaces on campus. As the Executive Sous Chef, you’ll help drive the daily rhythm of a vibrant operation where culinary creativity meets consistent execution. This is a fast-paced, collaborative environment where students, faculty, and guests come together—making every service an opportunity to deliver quality, variety, and an exceptional guest experience. You’ll oversee a diverse range of stations, from fresh, health-forward offerings to made-to-order favorites, ensuring every plate reflects strong standards, thoughtful preparation, and attention to detail. Partnering closely with the Executive Chef, you’ll help lead menu development, manage production, and inspire a team committed to excellence in both flavor and presentation. You’ll mentor and develop a passionate culinary team, foster a positive kitchen culture, and ensure smooth, efficient operations in a high-volume setting. Your presence will help shape an environment that is welcoming, engaging, and reflective of the campus community.

Requirements

B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training
3-5 years of relevant culinary experience
Mastery of a wide variety of kitchen positions and stations
Ability to think on their feet, as well as create, produce, and serve on the fly
Knowledge of food cost and how it pertains to a kitchen, product and quality identification
Excellent interpersonal, customer service, and oral/written communication skills
Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification

Nice To Haves

Demonstrated understanding of current culinary market/trends and creative food presentation preferred

Responsibilities

Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements
Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors
Ensures that high quality food items are creatively prepared and presented in a cost effective manner
Assists in all phases of planning, ordering, inventory, and food preparation
Supports the management of cost controls and control expenditures for the account
Rolls out new culinary programs in conjunction with the marketing and culinary teams
Performs other duties as assigned