Sous Chef- Hampton University

Thompson Hospitality Corporation • Hampton, VA

10d • Onsite

About The Position

The Sous Chef supports the Executive Chef in leading campus dining kitchen operations at Hampton University. The role contributes to the culinary vision of the campus dining program by developing menus and ensuring meals are fresh, flavorful, high quality, and efficiently produced. It also involves leading and developing culinary staff, maintaining food quality and safety, managing inventory and costs, and reducing waste. The position requires 50–55 hours per week, including evenings and weekends as business needs dictate, with flexibility to work early mornings, late nights, weekends, and holidays as required.

Requirements

• Culinary degree or equivalent to two years of 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 in a fast-paced kitchen.
• Excellent communication and leadership skills to manage and motivate a diverse team.
• Ability to move freely through large kitchen spaces, storage areas, and multiple dining facilities across campus.
• Ability to communicate clearly in a noisy kitchen environment.
• May need to climb ladders or use step stools to access upper storage or equipment.
• 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 safely handle knives, cookware, and kitchen equipment.
• Ability to work in a fast-paced, high-pressure kitchen environment and navigate tight kitchen spaces while multitasking.
• Tolerance for exposure to heat, steam, noise, and open flames.
• Visual and sensory acuity to inspect food quality, presentation, and safety.
• Flexibility to work early mornings, late nights, weekends, and holidays as required.

Responsibilities

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

Benefits

• Health, dental, and vision coverage.
• Paid time off.
• 401(k) with a match of up to 4%.
• Short- and long-term disability.
• Tuition reimbursement.
• Employee referral program.
• Pet insurance.
• Discounts on hotels, travel, tickets, and restaurants.
• Employees and their relatives may access a discounted meal plan at the company's HBCU client locations while attending school.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed