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
elizabethbrandtucwv
The University of Charleston is an Equal Opportunity Employer
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
elizabethbrandtucwv
The University of Charleston is an Equal Opportunity Employer
Job ID: 482814497
Originally Posted on: 6/26/2025
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