Sous Chef
Marymount University
in Arlington, VA
Apply Now
Type: Full-Time
Salary: Compensation Range: $60,000-$80,000
Posted: 07/08/2025
Category: Food Services
Job Number: R3597
Direct Supervisor: Assistant Vice President of Culinary Operations and Retail
Status: Full-Time, Exempt
Grade 12 | Compensation Range: $60,000-$80,000
Division: Finance and Operations | Department: Dining Services
Target Weekly Hours: 40
Location: Main Campus Benefits Eligibility: Yes
The Sous Chef will supervise the cooks in the production of the preparation and presentation of a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner and Special/Catered Events. The general responsibilities of the position include those listed below, but the University may identify other responsibilities of the position.
MAJOR DUTIES AND RESPONSIBILITIES
Supervise Cooks and other kitchen staff
Prepares and cooks to order foods that may require short preparation time
May prepare food and serve customers at an a la carte and may operate a grill station
Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided
Reads food orders or receives verbal instructions on food required by patrons, and prepares and cooks food according to instructions
Provides the highest quality of service to customers at all times
Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments
Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use
Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and Equipment
May clean and sanitize work stations and equipment and must follow all Regulatory rules and procedures
Attends all allergy and foodborne illness in-service training
Complies with all HACCP policies and procedures
Reports all accidents and injuries in a timely manner
Complies with all company safety and risk management policies and procedures
Participates in regular safety meetings, safety training and hazard assessments
Attends training programs (classroom and virtual) as designated
May receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets
JOB REQUIREMENTS
Education Associate's degree (AA) or two-year equivalent preferred, but not required.
Experience
Willingness to be open to learning and growing
Maturity of judgment and behavior
Maintains high standards for work areas and appearance
Maintains a positive attitude
Ability to work a flexible schedule helpful
Must comply with any dress code requirements
Must be able to work nights, weekends and some holidays
Attends work and shows up for scheduled shift on time with satisfactory regularity
Skills/Aptitude
Presents self in a highly professional manner to others and understands that honesty and ethics are essential
Ability to maintain a positive attitude
Ability to communicate with co-workers and other departments with professionalism and respect
Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives
Ability to use a computer
Good working knowledge of food preparation
Requires familiarity of kitchen equipment
Must be able to read and follow a recipe unsupervised
Bilingual in Spanish is a plus but not required
Physical Requirements
Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses
Significant walking or other means of mobility
Ability to work in a standing position for long periods of time (up to 8 hours)
Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds
Financial Responsibility Processes or records financial transactions within established guidelines and safeguards. Assists the Executive Chef with recording financial transactions within established guidelines and safeguards
Supervision Supervisors cooks and other kitchen staff
Special Knowledge Recipe knowledge. Knowledge of food procurement system software, Word and Excel. Knowledge of kitchen tools for use in the preparation of food.
SPECIAL WORKING CONDITIONS
None
Marymount University is an equal opportunity employer. Marymount University does not discriminate on the basis of race, color, national origin, sex, age, disability, religion, sexual orientation, gender identity and expression, marital status, pregnancy, veteran status or any other protected bases under applicable federal and local laws and regulations in any of its programs or its activities, including employment and admission. The university also expressly prohibits any form of sex discrimination and sexual misconduct including sexual harassment, dating and domestic violence, rape, sexual assault, sexual exploitation and stalking in any of its programs or activities, including employment and admission. For more information, please visit:
Apply Now
Marymount University
in Arlington, VA
Apply Now
Type: Full-Time
Salary: Compensation Range: $60,000-$80,000
Posted: 07/08/2025
Category: Food Services
Job Number: R3597
Direct Supervisor: Assistant Vice President of Culinary Operations and Retail
Status: Full-Time, Exempt
Grade 12 | Compensation Range: $60,000-$80,000
Division: Finance and Operations | Department: Dining Services
Target Weekly Hours: 40
Location: Main Campus Benefits Eligibility: Yes
The Sous Chef will supervise the cooks in the production of the preparation and presentation of a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner and Special/Catered Events. The general responsibilities of the position include those listed below, but the University may identify other responsibilities of the position.
MAJOR DUTIES AND RESPONSIBILITIES
Supervise Cooks and other kitchen staff
Prepares and cooks to order foods that may require short preparation time
May prepare food and serve customers at an a la carte and may operate a grill station
Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided
Reads food orders or receives verbal instructions on food required by patrons, and prepares and cooks food according to instructions
Provides the highest quality of service to customers at all times
Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments
Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use
Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and Equipment
May clean and sanitize work stations and equipment and must follow all Regulatory rules and procedures
Attends all allergy and foodborne illness in-service training
Complies with all HACCP policies and procedures
Reports all accidents and injuries in a timely manner
Complies with all company safety and risk management policies and procedures
Participates in regular safety meetings, safety training and hazard assessments
Attends training programs (classroom and virtual) as designated
May receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets
JOB REQUIREMENTS
Education Associate's degree (AA) or two-year equivalent preferred, but not required.
Experience
Willingness to be open to learning and growing
Maturity of judgment and behavior
Maintains high standards for work areas and appearance
Maintains a positive attitude
Ability to work a flexible schedule helpful
Must comply with any dress code requirements
Must be able to work nights, weekends and some holidays
Attends work and shows up for scheduled shift on time with satisfactory regularity
Skills/Aptitude
Presents self in a highly professional manner to others and understands that honesty and ethics are essential
Ability to maintain a positive attitude
Ability to communicate with co-workers and other departments with professionalism and respect
Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives
Ability to use a computer
Good working knowledge of food preparation
Requires familiarity of kitchen equipment
Must be able to read and follow a recipe unsupervised
Bilingual in Spanish is a plus but not required
Physical Requirements
Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses
Significant walking or other means of mobility
Ability to work in a standing position for long periods of time (up to 8 hours)
Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds
Financial Responsibility Processes or records financial transactions within established guidelines and safeguards. Assists the Executive Chef with recording financial transactions within established guidelines and safeguards
Supervision Supervisors cooks and other kitchen staff
Special Knowledge Recipe knowledge. Knowledge of food procurement system software, Word and Excel. Knowledge of kitchen tools for use in the preparation of food.
SPECIAL WORKING CONDITIONS
None
Marymount University is an equal opportunity employer. Marymount University does not discriminate on the basis of race, color, national origin, sex, age, disability, religion, sexual orientation, gender identity and expression, marital status, pregnancy, veteran status or any other protected bases under applicable federal and local laws and regulations in any of its programs or its activities, including employment and admission. The university also expressly prohibits any form of sex discrimination and sexual misconduct including sexual harassment, dating and domestic violence, rape, sexual assault, sexual exploitation and stalking in any of its programs or activities, including employment and admission. For more information, please visit:
Apply Now
Job ID: 484703415
Originally Posted on: 7/10/2025