Sous Chef (Hopkins Dining)
Core
Provide expertise, management, and oversight of all day-to-day culinary operations for dining locations.
Role type
Sous Chef
Builds
Daily food production, menus, and dining experiences for students and guests
Domain
Higher education dining services
Required skills
Menu planning and cost control, Food safety compliance, Kitchen staff supervision, Inventory management, Recipe development and execution, Allergen containment procedures
Preferred skills
Board plan operations familiarity, Culinary degree, Advanced food safety certifications
Technologies
Meal management systems, Kitchen equipment
Responsibilities
Manage daily quality and consistency of food production, Train and supervise kitchen personnel, Ensure compliance with sanitation and safety regulations, Plan and cost menus, Coordinate with management on production and ordering, Maintain culinary equipment
Seniority
Mid-level supervisory role