Executive Sous Chef - Wingate University

Job Summary

Wingate University is seeking an experienced Executive Sous Chef to help lead the culinary team and deliver an exceptional dining experience for students, faculty, staff, and guests. This role partners closely with the Executive Chef to oversee daily kitchen operations, ensuring excellence in food quality, safety, production, and team performance.

Key Responsibilities

• Partner with the Executive Chef to oversee all daily culinary operations across residential dining, retail, and catering.
• Lead, coach, and develop a team of culinary professionals, creating a culture of accountability, collaboration, and continuous improvement.
• Ensure the consistent execution of high-quality food production, presentation, and service standards.
• Aid in menu planning, recipe development, seasonal offerings, and the implementation of new culinary programs.
• Oversee food preparation, production schedules, and batch cooking to support efficient, high-volume service.
• Support purchasing, inventory management, ordering, and receiving while maintaining food and labor cost goals.
• Ensure compliance with all food safety, sanitation, HACCP, and workplace safety standards.
• Collaborate with campus partners to successfully execute catering events and special functions.
• Monitor kitchen operations to ensure equipment is properly maintained and operational.
• Step into the Executive Chef's role as needed to maintain seamless daily operations.

Preferred Qualifications

• 3+ years of progressive culinary leadership experience as a Sous Chef, Executive Sous Chef, or similar management role.
• Experience leading high-volume culinary operations with multiple service periods.
• College or university dining experience preferred but not required.
• Strong culinary fundamentals with knowledge of scratch cooking, production planning, and menu execution.
• Experience with catering and special events is highly preferred.
• Proven ability to lead, motivate, and develop diverse culinary teams.
• Knowledge of food cost controls, purchasing, inventory management, and labor management.
• Thorough understanding of food safety, sanitation, HACCP, and quality assurance standards.
• Associate degree in Culinary Arts, culinary certification, or equivalent combination of education and experience preferred.
• ServSafe Certification preferred.
• Proficiency with Microsoft Office Suite and other foodservice management systems.