Sr. Sous Chef - Eckerd College

Compass Group•Saint Petersburg, FL

3d•$65,000 - $68,000•Onsite

About The Position

Eckerd College is seeking an experienced Senior Sous Chef to support the culinary leadership team in delivering exceptional dining experiences for students, faculty, staff, and guests. This role plays a key part in the day-to-day operation of the culinary department, overseeing food production, maintaining quality and safety standards, and fostering a positive team culture. The Senior Sous Chef partners closely with the Executive Chef to execute innovative menus, support residential dining and catering operations, develop culinary talent, and ensure consistent delivery of high-quality food across all service areas. This is an excellent opportunity for a hands-on culinary leader who thrives in a fast-paced, hospitality-driven environment and is committed to creating memorable dining experiences.

Requirements

Associate degree in Culinary Arts, culinary certification, or equivalent combination of education and professional experience.
Three or more years of progressive culinary leadership experience in a high-volume foodservice environment.
Experience supervising and developing culinary teams in a fast-paced operation.
Strong knowledge of food production, menu development, food costing, inventory control, and kitchen operations.
Demonstrated understanding of current culinary trends, sustainability practices, and diverse dietary needs.
Strong organizational, communication, and problem-solving skills.
Proficiency with Microsoft Office applications and basic foodservice management systems.
ServSafe Certification or the ability to obtain certification within a designated timeframe.
Ability to work a flexible schedule, including evenings, weekends, and special events as needed.

Nice To Haves

Experience with catering and special events is highly preferred.
College, university, hospitality, healthcare, resort, or other large-scale foodservice experience is a plus.

Responsibilities

Assist the Executive Chef in managing daily culinary operations, ensuring excellence in food quality, presentation, and service execution.
Lead and supervise kitchen staff during production and service periods, providing coaching, training, and performance support.
Oversee preparation, cooking, and presentation of menu items for residential dining, campus events, and special functions.
Support menu development and recipe implementation, incorporating seasonal ingredients, culinary trends, and student preferences.
Execute catering events and special campus functions, ensuring seamless production and service.
Monitor food, labor, and supply costs while supporting inventory management and purchasing initiatives.
Maintain strict adherence to food safety, sanitation, and HACCP standards.
Assist with scheduling, staffing, and daily operational planning to ensure efficient kitchen performance.
Collaborate with culinary and operational leadership to introduce new programs, concepts, and dining experiences.
Ensure compliance with all company, college, and regulatory policies and procedures.
Foster a culture of teamwork, accountability, and continuous improvement within the culinary team.