Sous Chef

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Sous Chef

Posted June 23, 2025

Sous Chef (Hourly)

University of Charleston

Primary Functions:

To assist the Executive Chef and Culinary Team in all aspects of the food service operation. To ensure that all company policies and procedures are adhered to and at an acceptable level so that our customers receive the highest level of service and food quality.

Position Requirements:

• Able to read, write, and perform basic math
• Able to follow verbal and written instructions
• Exceptional interpersonal skills and decision-making ability
• Ability to lead, supervise, and coordinate activities of others
• High standard of personal hygiene
• Three years culinary experience or culinary degree
• Operational knowledge of commercial kitchen equipment

Typical Duties & Responsibilities:

• Supervise and assist in the production of hot and cold foods
• Assist Executive Chef in ordering, receiving and inventory process
• Keep production records such as par levels, waste logs and temperature logs
• Menu development and recipe costing
• Follow standardized recipes
• Supervision of all staff members
• Implementation of catered events, promotional programs and new standards
• Monitors safety and sanitation standards to meet Federal, State and Local laws
• Other duties as required and assigned

Benefits

• Health Insurance (Medical, Dental and Vision)
• Life Insurance
• 403(b) Retirement Plan
• Vacation Accrual
• Sick Accrual
• Paid Holidays
• Employee Assistance Program (EAP)
• Tuition Benefits

To apply for the position, send cover letter and resume to:

University of Charleston

Attention: Elizabeth Brandt- Food Service

2300 MacCorkle Avenue SE, Charleston, WV 25403

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The University of Charleston is an Equal Opportunity Employer