Sous Chef- Norfolk State University

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 Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school. Who We Are: Norfolk State University stands as a proud HBCU with a legacy of empowering students through education, leadership, and service. Located in the vibrant city of Norfolk, Virginia, NSU offers a dynamic campus experience just minutes from downtown, the Elizabeth River, and key research and tech hubs. With over 30 programs in fields like cybersecurity, business, education, and health sciences, NSU combines academic excellence with real-world relevance. Rooted in tradition, driven by innovation, and fueled by Spartan pride - NSU is where you rise, lead, and thrive. Thompson Hospitality is of the largest restaurants, food service, and facilities management companies in the country. We are highly built upon our values, do the right thing, do the best you can, and treat others how you want to be treated, which are shaped by more than 33 years of relationships with our clients, guests, and communities. We offer competitive benefits, see our website for more. 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.