SOUS CHEF I - RESIDENTIAL DINING - UNIVERSITY OF NORTH CAROLINA GREENSBORO

Compass Group•Greensboro, NC

6d•Onsite

About The Position

Bring your culinary creativity to campus life! Are you energized by fast-paced kitchens, collaborative teams, and the opportunity to make an impact every day? Chartwells Higher Ed is looking for a Sous Chef to help lead Residential Dining operations at the University of North Carolina Greensboro, where food meets community and innovation. As a Sous Chef, you’ll be a key player in delivering exceptional dining experiences for students: Support and drive daily culinary operations for student dining Assist in supervising, training, and inspiring hourly culinary associates Prepare, cook, and present a wide variety of fresh, high-quality dishes Help design creative, on-trend menus—from comfort classics to globally inspired fare Collaborate with Executive Chef(s) on menu development, specials, and seasonal offerings Contribute to ordering, inventory, and maintaining efficient kitchen flow Ensure top-notch food safety, quality, and presentation standards.

Requirements

Experienced with computers
ServSafe® Certified

Nice To Haves

A.S. or equivalent experience
Culinary/kitchen management experience, depending upon formal degree or training
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences helpful
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

Responsibilities

Support and drive daily culinary operations for student dining
Assist in supervising, training, and inspiring hourly culinary associates
Prepare, cook, and present a wide variety of fresh, high-quality dishes
Help design creative, on-trend menus—from comfort classics to globally inspired fare
Collaborate with Executive Chef(s) on menu development, specials, and seasonal offerings
Contribute to ordering, inventory, and maintaining efficient kitchen flow
Ensure top-notch food safety, quality, and presentation standards
Assist the Executive Chef and culinary team with managing cost controls and control expenditures for the account
Assists the Executive Chef and culinary team with planning and creating menus
Produce and execute catering events
Roll out new culinary programs in conjunction with the marketing and culinary teams
Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention
Perform other duties as assigned to support the efficient functioning of dining service operations