Johns Hopkins, founded in 1876, is America's first research university and home to nine world-class academic divisions working together as one university.
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, production and presentation of food, 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 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, plan, and cost 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.
Leadership & Internal Relationship Building
- Uses engagement strategies to recognize, motivate and celebrate individuals and teams delivering outstanding performance throughout location.
- 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.
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 ability to juggle tasks in a fast-paced, deadline-driven team environment where priorities can shift quickly.
Minimum Qualifications
- 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, to the extent permitted by the JHU equivalency formula.
Preferred Qualifications
- Bachelors 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, nights and weekend work required
FLSA Status: Exempt
Location: Peabody Institute
Department name: Hopkins Dining
Personnel area: University Student Services
The successful candidate(s) for this position will be subject to a pre-employment background check.
If you are interested in applying for employment with The Johns Hopkins University and require special assistance or accommodation during any part of the pre-employment process, please contact the HR Business Services Office at [contact details available in the full listing]. For TTY users, call via Maryland Relay or dial 711.
The following additional provisions may apply depending on which campus you will work. Your recruiter will advise accordingly.
During the Influenza ("the flu") season, as a condition of employment, The Johns Hopkins Institutions require all employees who provide ongoing services to patients or work in patient care or clinical care areas to have an annual influenza vaccination or possess an approved medical or religious exception. Failure to meet this requirement may result in termination of employment.
The pre-employment physical for positions in clinical areas, laboratories, working with research subjects, or involving community contact requires documentation of immune status against Rubella (German measles), Rubeola (Measles), Mumps, Varicella (chickenpox), Hepatitis B and documentation of having received the Tdap (Tetanus, diphtheria, pertussis) vaccination. This may include documentation of having two (2) MMR vaccines; two (2) Varicella vaccines; or antibody status to these diseases from laboratory testing. Blood tests for immunities to these diseases are ordinarily included in the pre-employment physical exam except for those employees who provide results of blood tests or immunization documentation from their own health care providers. Any vaccinations required for these diseases will be given at no cost in our Occupational Health office.
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