Executive Sous Chef

Washington and Lee University • Lexington, VA

9d • $59,000 - $68,000 • Onsite

About The Position

The Marketplace Executive Sous Chef serves as the second-in-command of culinary operations for The Marketplace and works in close partnership with the Marketplace Executive Chef to provide daily leadership and direction to the culinary team. This position translates the Executive Chef’s culinary direction, menus, and operational goals into consistent daily execution. The Executive Sous Chef provides visible, hands-on leadership and ensures high standards for food quality, production, service, food safety, allergen management, sanitation, sustainability, and fiscal responsibility. The Executive Sous Chef directly supervises culinary production staff and plays a key role in staff development, production planning, menu development, food cost and waste management, and overall operational readiness. Washington and Lee University actively promotes a dynamic and welcoming environment that allows students and employees of multiple backgrounds and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise.

Requirements

• High school diploma or equivalent required.
• Five or more years of progressively responsible culinary experience, including demonstrated supervisory or leadership experience in a high-volume foodservice operation, or an equivalent combination of education, training, and experience.
• Demonstrated ability to lead, coach, develop, and hold accountable a diverse culinary team.
• Must possess strong communication, organization, production-planning, problem-solving, and interpersonal skills.
• Experience with food-cost management, inventory control, purchasing, production forecasting, recipe management, waste reduction, and working within established food and labor budgets is expected.
• Must have or obtain ServSafe Manager certification within six months of hire.

Nice To Haves

• Associate degree in culinary arts, hospitality, foodservice management, or related culinary training preferred.
• Experience in college or university residential dining, healthcare, hospitality, hotel/resort, or another large-scale foodservice operation is preferred.

Responsibilities

• Provides visible, hands-on leadership during daily production and service. Sets clear expectations, delegates responsibilities, follows up on assigned work, and holds culinary team members accountable for quality, productivity, sanitation, communication, and established standards.
• Works collaboratively with the Marketplace Executive Chef to plan, develop, and execute the Marketplace menu cycle, considering student preferences, nutritional needs, seasonality, available resources, food cost, and departmental standards.
• Leads daily culinary operations and production, including production meetings, staff assignments, forecasting, batch cooking, production quantities, service readiness, leftovers and repurposing, and communication of changes or concerns.
• Ensures consistent execution across stations and meal periods, with particular attention to food quality, flavor, freshness, presentation, portioning, and the overall student dining experience.
• Provides direct supervision, coaching, training, and development to culinary staff. Provides consistent feedback, addresses performance concerns, completes employee evaluations, and promotes a positive and accountable work environment.
• Assists with employee scheduling, recruitment, interviewing, onboarding, and training while ensuring appropriate staffing and culinary leadership coverage within approved labor budgets.
• Ensures menus and production practices appropriately address food allergies, dietary restrictions, and food preferences. Oversees accurate allergen identification, recipe information, production practices, and labeling.
• Oversees the accuracy of food-production management systems and records, including recipes, yields, product linkage, production records, temperatures, production notes, nutritional information, and menu data.
• Monitors food production and waste data, including Leanpath and other departmental systems, to improve forecasting, batch cooking, portion control, yields, repurposing, and overall food-cost performance.
• Coordinates food purchasing, inventory, and product availability while working within established food and labor budgets and minimizing shortages, overproduction, and unnecessary waste.
• Maintains strong sanitation and food-safety practices throughout the operation, including HACCP documentation, temperature records, cleaning schedules, proper food storage and rotation, and routine kitchen inspections.
• Ensures kitchen equipment is operated properly and safely and communicates equipment or facility repair, maintenance, and replacement needs in a timely manner.
• Plans and manages major theme meals, special events, culinary promotions, and other Marketplace initiatives. Develops creative recipes and menus that reflect seasonal products, student interests, and current culinary trends.
• Serves as a culinary representative for The Marketplace and engages with students, student organizations, faculty, staff, and other campus constituents. Identifies opportunities to enhance the culinary program and overall student dining experience.
• Maintains effective communication between the Executive Chef, Lead Cooks, and other team members and ensures important operational information is communicated consistently across shifts.
• Assumes leadership of Marketplace culinary operations in the absence of the Marketplace Executive Chef.
• Performs other related duties as assigned.

Benefits

• Benefit Eligible

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: High school or GED