Sous Chef- University of Maryland Eastern Shore

Sous Chef Position

The Sous Chef at the University of Maryland Eastern Shore's Dining Facility plays a vital role in assisting the Executive Chef with daily culinary operations. This position involves overseeing food preparation, menu creation, food safety compliance, staff management, and maintaining high-quality standards. The Sous Chef will work closely with the Executive Chef to ensure an exceptional dining experience for students, faculty, and staff.

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.

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.

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.

The University of Maryland Eastern Shore (UMES) is a historically Black university located in Princess Anne, Maryland, USA. Established in 1886, it has a rich history of providing education and opportunities for African American students in various fields of study. UMES offers undergraduate, graduate, and professional degree programs, and it is dedicated to fostering academic excellence, research, and community service.

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.