University of Maryland
Executive Sous Chef – University of Maryland
Reporting to the Production Manager/Chef, the Executive Sous Chef assists in the managing of all culinary and back‑of‑house operations for a multi‑unit dining facility and commissary operation with yearly revenues over fourteen million dollars.
Physical Demands This is an essential position and the incumbent must be able to work a variable schedule—including weekends, nights, evenings, and holidays—and be prepared to report to campus when it is closed due to weather or other emergencies. The role requires manual dexterity to operate equipment, lift up to 15 lbs regularly, and lift 40‑75 lbs occasionally, standing and walking on feet for long periods. The position involves extreme temperature conditions, ranging from 15 below zero to 110 degrees Fahrenheit.
Licenses and Certifications Must have and maintain Prince George’s County, Maryland Certified Food Service Manager Certification within 90 days of hire. Must have a valid driver’s license in Maryland with 5 points or less.
Other Bachelor’s Degree in Restaurant Management or an Associate’s Degree from an accredited Culinary Program and 5 years of progressively responsible experience leading a culinary team. American Culinary Association Certified Executive Chef Certification (or equivalent) preferred. An advanced degree in hospitality management, formal culinary training, and CEC or FMP certification are also preferred.
Minimum Qualifications
Education: Bachelor’s degree from an accredited college or university.
Experience: Three (3) years of culinary experience (additional work experience may be substituted on a year‑for‑year basis for up to four (4) years of the required education).
Knowledge of culinary arts with a focus on hot food, grilling and sautéing, sauces, and garde‑manger.
Knowledge of the principles of food selection, ordering, preservation, preparation, service, and inventory control.
Skill in oral and written communication.
Skill in the use of Microsoft Office products.
Ability to interpret and apply policies, procedures, regulations, and laws.
Ability to multitask while demonstrating a commitment to customer service and sensitivity to a culturally and ethnically diverse community.
Preferences
Outstanding knowledge of and skill in culinary arts with a focus on hot food, grilling, and sautéing, sauces and garde‑manger.
Outstanding ability to select, lead, train, develop, supervise and motivate a diverse multi‑generational, multi‑skilled culinary team.
Strong organizational and logistics skills.
Ability to work effectively and collaboratively with a diverse team.
Strong oral and written communication skills and guest service skills.
Strong understanding of and skill in the principles of food selection, ordering, preservation, preparation, service, and inventory control.
Outstanding knowledge of food safety, food preparation and service, menu and recipe development, and food and dining trends.
Required Application Materials Cover Letter and Resume. Best Consideration Date: November 7, 2025.
Salary Range $58,000.00/yr – $70,000.00/yr
Benefits Summary For more information on Regular Exempt benefits, select this link.
EEO Statement The University of Maryland, College Park is an Equal Opportunity Employer. All qualified applicants will receive equal consideration for employment. Please read the University’s Equal Employment Opportunity Statement of Policy.
Title IX Notice Title IX Non‑Discrimination Notice.
Job Details Seniority Level: Associate. Employment Type: Full‑time. Job Function: Other. Industry: Higher Education.
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Physical Demands This is an essential position and the incumbent must be able to work a variable schedule—including weekends, nights, evenings, and holidays—and be prepared to report to campus when it is closed due to weather or other emergencies. The role requires manual dexterity to operate equipment, lift up to 15 lbs regularly, and lift 40‑75 lbs occasionally, standing and walking on feet for long periods. The position involves extreme temperature conditions, ranging from 15 below zero to 110 degrees Fahrenheit.
Licenses and Certifications Must have and maintain Prince George’s County, Maryland Certified Food Service Manager Certification within 90 days of hire. Must have a valid driver’s license in Maryland with 5 points or less.
Other Bachelor’s Degree in Restaurant Management or an Associate’s Degree from an accredited Culinary Program and 5 years of progressively responsible experience leading a culinary team. American Culinary Association Certified Executive Chef Certification (or equivalent) preferred. An advanced degree in hospitality management, formal culinary training, and CEC or FMP certification are also preferred.
Minimum Qualifications
Education: Bachelor’s degree from an accredited college or university.
Experience: Three (3) years of culinary experience (additional work experience may be substituted on a year‑for‑year basis for up to four (4) years of the required education).
Knowledge of culinary arts with a focus on hot food, grilling and sautéing, sauces, and garde‑manger.
Knowledge of the principles of food selection, ordering, preservation, preparation, service, and inventory control.
Skill in oral and written communication.
Skill in the use of Microsoft Office products.
Ability to interpret and apply policies, procedures, regulations, and laws.
Ability to multitask while demonstrating a commitment to customer service and sensitivity to a culturally and ethnically diverse community.
Preferences
Outstanding knowledge of and skill in culinary arts with a focus on hot food, grilling, and sautéing, sauces and garde‑manger.
Outstanding ability to select, lead, train, develop, supervise and motivate a diverse multi‑generational, multi‑skilled culinary team.
Strong organizational and logistics skills.
Ability to work effectively and collaboratively with a diverse team.
Strong oral and written communication skills and guest service skills.
Strong understanding of and skill in the principles of food selection, ordering, preservation, preparation, service, and inventory control.
Outstanding knowledge of food safety, food preparation and service, menu and recipe development, and food and dining trends.
Required Application Materials Cover Letter and Resume. Best Consideration Date: November 7, 2025.
Salary Range $58,000.00/yr – $70,000.00/yr
Benefits Summary For more information on Regular Exempt benefits, select this link.
EEO Statement The University of Maryland, College Park is an Equal Opportunity Employer. All qualified applicants will receive equal consideration for employment. Please read the University’s Equal Employment Opportunity Statement of Policy.
Title IX Notice Title IX Non‑Discrimination Notice.
Job Details Seniority Level: Associate. Employment Type: Full‑time. Job Function: Other. Industry: Higher Education.
Referrals increase your chances of interviewing at University of Maryland by 2x.
Learn how military skills translate to civilian opportunities with O*Net Online
#J-18808-Ljbffr