Sous Chef

Sodexo•Ewing Township, NJ

10d•$22 - $29•Onsite

About The Position

Sodexo's Campus Segment is seeking a talented and motivated Sous Chef to join our dining team at The College of New Jersey ( TCNJ ) in Ewing, NJ. In this role, you will support daily culinary operations by leading food preparation for assigned production areas, ensuring high-quality food execution, food safety compliance, and an exceptional dining experience for students, faculty, staff, and guests. The Sous Chef will play a key role in maintaining culinary standards, supporting team development, and contributing to the overall success of the dining program. This position offers an excellent opportunity for a culinary professional who thrives in a fast-paced environment and is passionate about delivering outstanding food and service.

Requirements

Culinary experience in a high-volume food service, hospitality, restaurant, or campus dining environment.
Knowledge of food preparation techniques, production systems, and kitchen operations.
Understanding of food safety, sanitation, HACCP, and quality assurance standards.
Strong organizational skills with the ability to manage multiple priorities in a fast-paced environment.
Excellent communication and interpersonal skills with a collaborative leadership style.
Ability to train, motivate, and support frontline team members.
Demonstrated customer service focus and commitment to delivering a positive guest experience.
Strong analytical and problem-solving abilities.
Flexibility and adaptability to changing business needs.
High level of integrity, dependability, and professionalism
High School Diploma, GED or equivalent experience

Responsibilities

Lead food preparation and production for assigned stations, such as hot foods, soups, salads, or specialty concepts.
Ensure food quality, consistency, presentation, and portion control standards are met.
Support daily culinary operations while maintaining compliance with Sodexo and client standards.
Monitor and enforce food safety, sanitation, HACCP, and workplace safety procedures.
Assist with inventory management, product rotation, ordering, and waste reduction initiatives.
Train, coach, and support frontline culinary employees to ensure operational excellence.
Collaborate with culinary leadership on menu execution, special events, and catering functions.
Maintain a clean, organized, and efficient kitchen environment.
Contribute to client satisfaction through exceptional food quality and customer service.
Support operational goals by identifying opportunities to improve efficiency, productivity, and guest experience.