Base: $20.00 to $24.30 ph; bonus/equity: not speci...
Full time, onsite
High volume food service experience
Staff training and leadership skills
Haccp safety procedures knowledge
The Sous Chef position at the University of Richmond's Dining Services involves overseeing food production and staff management, ensuring quality meals are prepared and served in a high-volume environment. Candidates should have culinary training, leadership experience, and a strong commitment to customer service
Job Summary
This role supports managers in planning and executing daily food production for over 1,000 guests.
The successful candidate will direct food-service personnel while ensuring meals meet specified recipes and safety standards.
Candidates must demonstrate strong leadership in kitchen safety, sanitation, staff training, and customer service.
Matching Summary
Match Score: 85
The Sous Chef position at the University of Richmond's Dining Services involves overseeing food production and staff management, ensuring quality meals are prepared and served in a high-volume environment. Candidates should have culinary training, leadership experience, and a strong commitment to customer service.
Salary
Base: $20.00 to $24.30 per hour; Bonus/Equity: Not specified; Benefits: Not specified
Skills & Requirements
Must-have
High volume food service experience
Staff training and leadership skills
HACCP safety procedures knowledge
Menu planning and creativity
Inventory control and ordering
Nice-to-have
Computerized food production software
Customer service excellence
Flexible work under pressure
Advanced culinary techniques
Fast-paced environment adaptability
Key Requirements
Associate's degree in Culinary Arts or equivalent experience
3 years high volume corporate/hotel/college food service experience
2-4 years supervisory experience preferred
Safe food handler certification required within one year of hire