Sous Chef (Hopkins Dining)

About the role

We are seeking a Sous Chef who will provide expertise, management, and oversight of all day-to-day culinary operations in collaboration with the Location Manager and the Chef de Cuisine.

Responsibilities

• Manages daily quality, consistency, and adherence to culinary standards.
• Implements training and manages kitchen personnel; supervises and coordinates all related culinary activities.
• Manages execution of daily food production and preparation for assigned location.
• Estimates food consumption, selects and supports recipe development, executes production recipes to ensure consistent quality, establishes presentation technique and quality standards, plans and costs menus.
• Works with management team to support and manage production and ordering through the meal management system for the assigned location.
• Ensures culinary equipment is properly operated and maintained.
• Assists in supervision of kitchen personnel with oversight for hiring, performance management, and initiating employee status changes.
• Ensures daily compliance with sanitation and safety requirements that ensures a safe and sanitary work environment.
• Ensures menu adherence, labeling requirements are met, and compliance with allergen containment procedures.
• Collaborates on new ideas and trends throughout college and university dining plans to meet the needs of Dining customers.
• Uses engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance.
• Promotes a cooperative work climate, maximizing productivity and morale.
• Displays a positive attitude towards team members.
• Communicates with the Peabody Student Affairs team as it relates to dining at Peabody.

Skills

• Proven ability to lead and develop a diverse team.
• Ability to maintain organization in a changing environment.
• Exhibits initiative, responsibility, flexibility, and leadership.
• Able to communicate effectively with management team, guests, and team members.
• Ability to taste and evaluate food and beverage products.
• Ability to lead staff and management in adhering to standards while being judicious and fair.
• Dynamic personality with ability to juggle tasks in a fast-paced, deadline-driven team environment where priorities can shift quickly.

Qualifications

• Associate’s Degree or equivalency defined as ACF CEC credentials.
• Minimum three (3) years of progressive culinary supervisory experience.
• ServSafe certification and AllerTrain are required or must be obtained within three months of employment if not currently held.
• Knowledge of food and hygiene regulations (HACCP) and knowledge of food allergies, intolerances, and special dietary needs.
• Additional education may substitute for required experience and additional related experience may substitute for required education beyond a high school diploma/graduation equivalent, to the extent permitted by the JHU equivalency formula.

Preferred Qualifications: Bachelor’s Degree preferred. Familiarity with board plan operations and menu cycles a plus. Culinary and food safety certification desirable.

Pay

Starting salary range: $49,200 - $86,200 annually (commensurate with experience).

Schedule

5 days a week; nights and weekend work required.