Sous Chef - Eckerd College

Compass Group•Saint Petersburg, FL

3d•$62,000 - $65,000•Onsite

About The Position

Eckerd College is seeking a motivated Sous Chef to support the daily operations of its culinary program. This role is responsible for assisting in food production, menu execution, team supervision, and maintaining the highest standards of quality, safety, and guest satisfaction across campus dining operations. The Sous Chef works closely with the Executive Chef and culinary leadership team to deliver fresh, innovative, and well-executed dining experiences for students, faculty, staff, and guests. This position offers an excellent opportunity for a culinary professional who is passionate about food, enjoys mentoring others, and thrives in a collaborative, fast-paced environment.

Requirements

Associate degree in Culinary Arts or equivalent combination of education and professional culinary experience.
Two or more years of progressive culinary experience, including experience in a supervisory or lead role.
Experience in high-volume foodservice, higher education, hospitality, or institutional dining environments preferred.
Catering and special event experience is highly desirable.
Strong knowledge of food preparation techniques, culinary trends, food costing, sanitation, and quality control.
Experience with batch cooking and large-scale food production preferred.
Demonstrated ability to lead and motivate a diverse culinary team.
Strong organizational, communication, and time-management skills.
Proficiency with Microsoft Office applications and foodservice management systems.
ServSafe Certification or the ability to obtain certification within a designated timeframe.
Ability to work flexible hours, including evenings, weekends, and special events as needed.

Responsibilities

Assist the Executive Chef in the daily management of culinary operations, ensuring high standards of food quality, consistency, and presentation.
Supervise and support hourly culinary team members during food preparation, production, and service.
Prepare and cook a variety of menu items for residential dining, retail operations, and special events.
Assist with menu planning, recipe development, and implementation of seasonal and student-focused offerings.
Support catering and campus event execution, ensuring successful production and service delivery.
Monitor food quality, portion control, and adherence to established recipes and production standards.
Assist with inventory management, ordering, receiving, and proper product storage.
Help manage food and labor costs while maintaining operational efficiency.
Ensure compliance with food safety, sanitation, HACCP, and workplace safety standards.
Support the rollout of new culinary initiatives, menu concepts, and dining programs.
Foster a positive and inclusive kitchen culture through training, coaching, and teamwork.
Participate in campus engagement initiatives and programs designed to enhance the student dining experience.