Sous Chef

Sous Chef

Marymount University

in Arlington, VA

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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:

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