Retail Senior Sous Chef - Union College

Job Summary

Working as the Retail Executive Sous Chef, you will play a key leadership role in driving culinary excellence across Union College’s dynamic retail dining portfolio. This position oversees culinary execution across six distinct retail operations, including a pizza concept, café, convenience market, coffee shop, and a Mediterranean dining concept. You will support the successful operation of the culinary department by leading food production, maintaining exceptional quality standards, developing innovative menus, and creating an engaging guest experience across multiple concepts.

Key Responsibilities

• Partner with the Executive Chef and operational leadership to oversee culinary execution across six retail dining locations
• Lead and support culinary teams in daily production, preparation, presentation, and service standards across multiple concepts
• Develop and implement menus, limited-time offerings, and seasonal programming tailored to each retail venue
• Maintain strong food cost, labor cost, purchasing, and inventory controls while achieving financial and operational goals
• Ensure consistent food quality, recipe compliance, and adherence to brand standards, including licensed concepts
• Support hiring, training, coaching, and development of hourly culinary associates and supervisors
• Execute catering and special events as needed while maintaining service excellence across retail operations
• Collaborate with marketing and culinary teams to launch new concepts, programs, and campus dining initiatives
• Maintain all food safety, sanitation, and workplace safety standards across operations
• Foster a culture of innovation, teamwork, accountability, and exceptional guest service

Preferred Qualifications

• Associate degree in Culinary Arts, culinary certificate, or equivalent combination of education and relevant experience
• Progressive culinary leadership experience in high-volume, multi-unit retail, hospitality, higher education, or foodservice environments
• Experience overseeing diverse retail concepts and branded operations preferred
• Strong background in menu development, food costing, production planning, and culinary innovation
• Catering and event execution experience preferred
• Demonstrated success leading teams in complex foodservice environments
• Knowledge of current food, beverage, and campus dining trends with a focus on quality and guest experience
• Strong financial acumen and experience managing labor and operational performance metrics
• Proficiency with Microsoft Office Suite, Outlook, and standard foodservice systems
• ServSafe certification preferred

Benefits

• Medical
• Dental
• Vision
• Life Insurance/AD
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

About the Role

This role is ideal for an energetic, entrepreneurial culinary leader who thrives in a fast-paced, multi-unit environment and enjoys building teams, introducing new ideas, and delivering consistently outstanding food experiences.

Qualifications

• Associate degree in Culinary Arts, culinary certificate, or equivalent combination of education and relevant experience
• Progressive culinary leadership experience in high-volume, multi-unit retail, hospitality, higher education, or foodservice environments
• Experience overseeing diverse retail concepts and branded operations preferred
• Strong background in menu development, food costing, production planning, and culinary innovation
• Catering and event execution experience preferred
• Demonstrated success leading teams in complex foodservice environments
• Knowledge of current food, beverage, and campus dining trends with a focus on quality and guest experience
• Strong financial acumen and experience managing labor and operational performance metrics
• Proficiency with Microsoft Office Suite, Outlook, and standard foodservice systems
• ServSafe certification preferred

Skills

• Menu Development
• Food Costing
• Production Planning
• Culinary Innovation
• Team Leadership
• Event Execution
• Financial Management
• Microsoft Office Suite
• ServSafe Certification

Pay

$90,000 - $95,000 / year

Schedule

N/A