Sous Chef- Hampton University

Overview Ready to turn up the heat on your culinary career? Join a fast-paced, flavor-forward campus dining team as our Sous Chef , where creativity meets community and every dish makes a difference. As the right hand to the Executive Chef, you'll lead kitchen operations, inspire culinary staff, and ensure every meal served is fresh, flavorful, and student approved. From menu development to flawless execution, you'll play a crucial role in maintaining efficient kitchen operations and supporting the culinary vision of the campus dining program. Responsibilities Collaborate with the Executive Chef on diverse, cost-effective menus considering nutrition and sustainability. Supervise food preparation, ensuring consistent, flavorful, high-quality dishes. Assist in staff recruitment, training, and supervision to foster a positive work environment and skill development. Monitor food production for quality and safety, adhering to regulations and university policies. Manage inventory, control costs, and reduce waste through portion control and menu planning. Stay current on culinary trends and techniques, seeking continuous improvement in culinary operations. Requires 50–55 hours per week, including evenings and weekends as business needs dictate. Qualifications Culinary degree or equivalent 2 years’ 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 to handle a fast-paced kitchen. Excellent communication and leadership skills to effectively manage and motivate a diverse team. Ability to move freely in large kitchen spaces, storage areas, and multiple dining facilities across campus. Ability to communicate clearly in a noisy kitchen environment. May require climbing ladders or using step stools to access upper storage or equipment. Physical Requirements: 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 handle knives, cookware, and kitchen equipment safely. Ability to work in a fast-paced, high-pressure kitchen environment. Tolerance for exposure to heat, steam, noise, and open flames. Ability to navigate tight kitchen spaces and multitask efficiently. Visual and sensory acuity to inspect food quality, presentation, and safety. Flexibility to work early mornings, late nights, weekends, and holidays as required Competitive Benefits Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short- and Long-Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets, Restaurants Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school. Who We Are Hampton University is a historically Black university located in Hampton, Virginia, with a rich history and strong ties to the African American experience. Located on the scenic Virginia Peninsula where history meets innovation, HU offers a vibrant academic community with top-tier programs in liberal arts, technology, and graduate studies. Representing 49 states and 35 countries, our close-knit campus is alive with diversity and drive. Hampton University offers more than an education — it’s an experience that shapes leaders, inspires dreams, and launches futures. Thompson Hospitality is one of the largest restaurants, food service, and facilities management companies in the country. We are highly built upon our values, do the right thing, do the best you can, and treat others how you want to be treated, which are shaped by more than 33 years of relationships with our clients, guests, and communities. We offer competitive benefits, see our website for more. We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws. #J-18808-Ljbffr