Sr. Sous Chef - Eckerd College

Job Summary

Eckerd College is seeking an experienced Senior Sous Chef to support the culinary leadership team in delivering exceptional dining experiences for students, faculty, staff, and guests. This role plays a key part in the day-to-day operation of the culinary department, overseeing food production, maintaining quality and safety standards, and fostering a positive team culture.

Key Responsibilities

• Assist the Executive Chef in managing daily culinary operations, ensuring excellence in food quality, presentation, and service execution.
• Lead and supervise kitchen staff during production and service periods, providing coaching, training, and performance support.
• Oversee preparation, cooking, and presentation of menu items for residential dining, campus events, and special functions.
• Support menu development and recipe implementation, incorporating seasonal ingredients, culinary trends, and student preferences.
• Execute catering events and special campus functions, ensuring seamless production and service.
• Maintain strict adherence to food safety, sanitation, and HACCP standards.
• Assist with scheduling, staffing, and daily operational planning to ensure efficient kitchen performance.
• Collaborate with culinary and operational leadership to introduce new programs, concepts, and dining experiences.
• Ensure compliance with all company, college, and regulatory policies and procedures.
• Foster a culture of teamwork, accountability, and continuous improvement within the culinary team.

Qualifications

• Associate degree in Culinary Arts, culinary certification, or equivalent combination of education and professional experience.
• Three or more years of progressive culinary leadership experience in a high-volume foodservice environment.
• Experience supervising and developing culinary teams in a fast-paced operation.
• Strong knowledge of food production, menu development, food costing, inventory control, and kitchen operations.
• Experience with catering and special events is highly preferred.
• Demonstrated understanding of current culinary trends, sustainability practices, and diverse dietary needs.
• Strong organizational, communication, and problem-solving skills.
• Proficiency with Microsoft Office applications and basic foodservice management systems.
• ServSafe Certification or the ability to obtain certification within a designated timeframe.
• Ability to work a flexible schedule, including evenings, weekends, and special events as needed.