Executive Sous Chef- Yahentamitsi Dining Hall

University of Maryland

College Park, Maryland, US
Base: $62,000 - $74,400; bonus/equity: not specifi...
High-volume kitchen operations
Food safety and preparation
Menu and recipe development
This position assists in the management of culinary and back of the house operations in a high-volume kitchen open up to 14 hours per day with yearly revenues in excess of 30 million dollars

Job Summary

  • This position assists in the management of culinary and back of the house operations in a high-volume kitchen open up to 14 hours per day with yearly revenues in excess of 30 million dollars.
  • The incumbent must be able to work a variable schedule including weekends, nights, evenings, and holidays, and must report to work during campus closures due to weather or emergencies.
  • Offers of employment are contingent on completion of a background check and employment eligibility verification.

Matching Summary

This position assists in the management of culinary and back of the house operations in a high-volume kitchen open up to 14 hours per day with yearly revenues in excess of 30 million dollars.

Salary

Base: $62,000 - $74,400; Bonus/Equity: Not specified; Benefits: For more information on Regular Exempt benefits, select this link

Skills & Requirements

Must-have

  • High-volume kitchen operations
  • Food safety and preparation
  • Menu and recipe development
  • Staff leadership and training
  • Work in extreme weather conditions

Nice-to-have

  • Customer service and sensitivity
  • Culturally and ethnically diverse community
  • ACF CEC certification or equivalent

Key Requirements

  • Three (3) years of culinary experience
  • Bachelor’s degree or equivalent experience
  • Prince George’s County Maryland Certified Food Service Manager Certification
  • Valid driver’s license in Maryland

Work Rights

Not specified

Tailored Resume

Cover Letter