Sous Chef (Hopkins Dining)

We are seeking a Sous Chef who will provide expertise, management, and oversight of all day-to-day culinary operations. Responsibilities include oversight of day-to-day menus, dietary needs, training programs, food safety, food production and presentation, inventory management and cost control, adherence to local, state, and national food sanitation regulations, and proper use of necessary kitchen equipment.

The Sous Chef will work in collaboration with the Location Manager and the Chef de Cuisine to execute operations and procedures at the dining locations.

Specific Duties & Responsibilities

• Manages daily quality, consistency, and adherence to culinary standards.
• Implements training and manages kitchen personnel and supervises/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, and plans and costs menus.
• Works with the 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 ensure 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.

Leadership & Internal Relationship Building

• Uses engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance throughout the location.
• Promotes a cooperative work climate, maximizing productivity and morale.
• Displays a positive attitude towards team members.

Special Knowledge, Skills & Abilities

• 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 the ability to juggle tasks in a fast-paced, deadline-driven team environment where priorities can shift quickly.

• Associate’s Degree or equivalency is defined as ACF CEC credentials.

• Minimum three (3) years of progressive culinary supervisory experience required with at least one year as a high-volume chef or culinary instructor.

• 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.

• Bachelor's Degree preferred.
• Familiarity with board plan operations and menu cycles a plus.
• Culinary and food safety certification desirable.

Classified Title: Sous Chef 
Role/Level/Range: ACRP/03/MC  
Starting Salary Range: $49,200 - $86,200 Annually (Commensurate w/exp.) 
Employee group: Full Time 
Schedule: 5 days a week night and weekend work required 
FLSA Status: Exempt 
Location: Homewood Campus  
Department name: Hopkins Dining   
Personnel area: University Student Services