SOUS CHEF - The George Washington University - Washington, DC

Compass Group•Riverdale Park, MD

17h•Onsite

About The Position

The George Washington University is seeking a passionate and driven Sous Chef to support the successful operation of a high‑profile, dynamic culinary program on campus. This role is ideal for an energetic, entrepreneurial culinary professional who thrives in a fast‑paced, high‑volume environment and enjoys mentoring teams, executing catering events, and contributing creatively to menu development. Working closely with the Executive Chef, the Sous Chef plays a key leadership role in daily kitchen operations, menu execution, catering, and the rollout of innovative culinary programs. This position offers an exciting opportunity to make an impact within a respected academic institution while maintaining a strong focus on quality, creativity, and operational excellence.

Requirements

Associate’s Degree in Culinary Arts or equivalent professional experience
Progressive culinary or kitchen management experience, based on education and training
Catering experience strongly preferred
Experience in high‑volume, complex foodservice operations highly desirable
Exposure to institutional dining and batch cooking environments a plus
Strong knowledge of current food and catering trends, with an emphasis on: Quality and presentation, Production efficiency, Sanitation and food safety, Food and labor cost controls
Comfortable using Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and internet‑based tools
Willingness to engage in client satisfaction programs and campus initiatives
ServSafe certification highly desirable

Responsibilities

Support the Executive Chef in overseeing day‑to‑day culinary operations for the account
Assist with menu planning, development, and execution, ensuring variety, creativity, and quality
Supervise, train, and mentor hourly culinary associates, fostering a positive and professional kitchen culture
Execute and produce catering events, ranging from small meetings to large‑scale campus functions
Assist with cost controls, food cost management, and expense monitoring
Partner with the company’s marketing and culinary teams to roll out new culinary programs and concepts
Ensure adherence to food safety, sanitation, and quality standards at all times
Participate in client and guest satisfaction initiatives, contributing to a best‑in‑class dining experience
Assist with ordering, inventory management, and production planning