Sous Chef- University of Maryland Eastern Shore

Thompson Hospitality Corporation • Princess Anne, MD

3d • Onsite

About The Position

The Sous Chef at the University of Maryland Eastern Shore's Dining Facility plays a vital role in assisting the Executive Chef with daily culinary operations. This position involves overseeing food preparation, menu creation, food safety compliance, staff management, and maintaining high-quality standards. The Sous Chef will work closely with the Executive Chef to ensure an exceptional dining experience for students, faculty, and staff.

Requirements

• Culinary degree or equivalent 2 years’ experience in a culinary leadership role.
• Proven experience in a high-volume food service environment, preferably in a leadership capacity at a contract food service account.
• Knowledge of culinary techniques, menu development, and food safety standards.
• Strong organizational and multitasking abilities to handle a fast-paced kitchen.
• Excellent communication and leadership skills to effectively manage and motivate a diverse team.
• Ability to stand and walk for extended periods during long shifts.
• Frequent bending, reaching, stooping, and twisting.
• Ability to lift, carry, and move items weighing up to 50 pounds.
• Manual dexterity to handle knives, cookware, and kitchen equipment safely.
• Ability to work in a fast-paced, high-pressure kitchen environment.
• Tolerance for exposure to heat, steam, noise, and open flames.
• Ability to navigate tight kitchen spaces and multitask efficiently.
• Visual and sensory acuity to inspect food quality, presentation, and safety.

Responsibilities

• Collaborate with the Executive Chef on diverse, cost-effective menus considering nutrition and sustainability.
• Supervise food preparation, ensuring consistent, flavorful, high-quality dishes.
• Assist in staff recruitment, training, and supervision to foster a positive work environment and skill development.
• Monitor food production for quality and safety, adhering to regulations and university policies.
• Manage inventory, control costs, and reduce waste through portion control and menu planning.
• Stay current on culinary trends and techniques, seeking continuous improvement in culinary operations.

Benefits

• Health/Dental/Vision
• Paid Time Off
• 401(k), matched up to 4%
• Short- and Long-Term Disability
• Tuition Reimbursement
• Employee Referral Program
• Pet Insurance
• Discounts: Hotels, Travel, Tickets, Restaurants
• Discounted meal plan at any of our HBCU client locations while they are attending school.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree