Thompson Hospitality
Sous Chef- Virginia State University
Thompson Hospitality, Virginia State University, Virginia, us, 23806
Overview
Ready to turn up the heat on your culinary career? Join a fast-paced, flavor-forward campus dining team as our
Sous Chef , where creativity meets community and every dish makes a difference. As the right hand to the Executive Chef, you'll lead kitchen operations, inspire culinary staff, and ensure every meal served is fresh, flavorful, and student approved. From menu development to flawless execution, you'll play a crucial role in maintaining efficient kitchen operations and supporting the culinary vision of the campus dining program. Responsibilities
Collaborate with the Executive Chef on diverse, cost-effective menus considering nutrition and sustainability. Supervise food preparation, ensuring consistent, flavorful, high-quality dishes. Assist in staff recruitment, training, and supervision to foster a positive work environment and skill development. Monitor food production for quality and safety, adhering to regulations and university policies. Manage inventory, control costs, and reduce waste through portion control and menu planning. Stay current on culinary trends and techniques, seeking continuous improvement in culinary operations. Requires 50–55 hours per week, including evenings and weekends as business needs dictate. Qualifications
Culinary degree or equivalent 2 years’ experience in a culinary leadership role. Proven experience in a high-volume food service environment, preferably in a leadership capacity at a contract food service account. Knowledge of culinary techniques, menu development, and food safety standards. Strong organizational and multitasking abilities to handle a fast-paced kitchen. Excellent communication and leadership skills to effectively manage and motivate a diverse team. Ability to stand and walk for extended periods (up to 10–12 hours per shift), especially during meal prep and service. Ability to lift, carry, push, and pull up to 50 pounds (e.g., bulk food items, equipment, inventory). Frequent bending, stooping, reaching, and twisting during food preparation and equipment handling. Manual dexterity and fine motor skills for chopping, slicing, plating, and using kitchen tools and machinery. Ability to work in hot, humid, and fast-paced kitchen environments. Must be able to taste and smell food to ensure quality and consistency. Visual acuity to monitor food presentation, cleanliness, and safety standards. Ability to move freely in large kitchen spaces, storage areas, and multiple dining facilities across campus. Ability to communicate clearly in a noisy kitchen environment. May require climbing ladders or using step stools to access upper storage or equipment. Competitive Benefits
Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short- and Long-Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets, Restaurants Discounted meal plan for employees and their relatives at HBCU client locations while attending school Who We Are
Virginia State University , a proud 1890 Land-Grant HBCU, is dedicated to empowering a diverse community of learners through high-impact academics, innovative research, and community-focused outreach. With a mission rooted in lifelong learning and leadership, VSU equips students to become ethical, globally competitive professionals ready to serve and succeed. Guided by a bold vision of sustained excellence, VSU offers a transformative educational experience that nurtures intellect, integrity, and impact. At Virginia State University, education is more than a degree — it’s a launchpad for greatness. Thompson Hospitality
is one of the largest restaurants, food service, and facilities management companies in the country. We are built on values: do the right thing, do the best you can, and treat others how you want to be treated, shaped by more than 33 years of relationships with our clients, guests, and communities. We offer competitive benefits; see our website for more information. We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws.
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Ready to turn up the heat on your culinary career? Join a fast-paced, flavor-forward campus dining team as our
Sous Chef , where creativity meets community and every dish makes a difference. As the right hand to the Executive Chef, you'll lead kitchen operations, inspire culinary staff, and ensure every meal served is fresh, flavorful, and student approved. From menu development to flawless execution, you'll play a crucial role in maintaining efficient kitchen operations and supporting the culinary vision of the campus dining program. Responsibilities
Collaborate with the Executive Chef on diverse, cost-effective menus considering nutrition and sustainability. Supervise food preparation, ensuring consistent, flavorful, high-quality dishes. Assist in staff recruitment, training, and supervision to foster a positive work environment and skill development. Monitor food production for quality and safety, adhering to regulations and university policies. Manage inventory, control costs, and reduce waste through portion control and menu planning. Stay current on culinary trends and techniques, seeking continuous improvement in culinary operations. Requires 50–55 hours per week, including evenings and weekends as business needs dictate. Qualifications
Culinary degree or equivalent 2 years’ experience in a culinary leadership role. Proven experience in a high-volume food service environment, preferably in a leadership capacity at a contract food service account. Knowledge of culinary techniques, menu development, and food safety standards. Strong organizational and multitasking abilities to handle a fast-paced kitchen. Excellent communication and leadership skills to effectively manage and motivate a diverse team. Ability to stand and walk for extended periods (up to 10–12 hours per shift), especially during meal prep and service. Ability to lift, carry, push, and pull up to 50 pounds (e.g., bulk food items, equipment, inventory). Frequent bending, stooping, reaching, and twisting during food preparation and equipment handling. Manual dexterity and fine motor skills for chopping, slicing, plating, and using kitchen tools and machinery. Ability to work in hot, humid, and fast-paced kitchen environments. Must be able to taste and smell food to ensure quality and consistency. Visual acuity to monitor food presentation, cleanliness, and safety standards. Ability to move freely in large kitchen spaces, storage areas, and multiple dining facilities across campus. Ability to communicate clearly in a noisy kitchen environment. May require climbing ladders or using step stools to access upper storage or equipment. Competitive Benefits
Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short- and Long-Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets, Restaurants Discounted meal plan for employees and their relatives at HBCU client locations while attending school Who We Are
Virginia State University , a proud 1890 Land-Grant HBCU, is dedicated to empowering a diverse community of learners through high-impact academics, innovative research, and community-focused outreach. With a mission rooted in lifelong learning and leadership, VSU equips students to become ethical, globally competitive professionals ready to serve and succeed. Guided by a bold vision of sustained excellence, VSU offers a transformative educational experience that nurtures intellect, integrity, and impact. At Virginia State University, education is more than a degree — it’s a launchpad for greatness. Thompson Hospitality
is one of the largest restaurants, food service, and facilities management companies in the country. We are built on values: do the right thing, do the best you can, and treat others how you want to be treated, shaped by more than 33 years of relationships with our clients, guests, and communities. We offer competitive benefits; see our website for more information. We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws.
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