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Sous Chef

Job

University of Richmond

Richmond, VA (In Person)

$46,214 Salary, Full-Time

Posted 1 week ago (Updated 3 days ago) • Actively hiring

Expires 7/20/2026

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Job Description

Sous Chef at University of Richmond Sous Chef at University of Richmond in Richmond, Virginia Posted in 1 day ago. $20.00 - $24.30 per hour
Job Description:
Job Description SUMMARY:
A member of the Dining Service's production team providing support to the managers in the planning and execution of daily food production. Directs and provides oversight of the work of food-service personnel and ensures that all meals are produced in a timely manner according to specified recipes while demonstrating leadership in food preparation and presentation, kitchen safety and sanitation, training, and customer service.
WORKING CONDITIONS/PHYSICAL EFFORT
Food Services
QUALIFICATIONS
Knowledge, skills & ability : Knowledge of and ability to exercise basic management principles, including leading and training staff Skilled in reading, mathematics, and written and verbal communication Ability to effectively communicate verbally and in writing; good math skills Ability to exercise flexibility and work under pressure to meet deadlines in a fast paced environment with frequent interruptions Ability to provide a high level of customer service Ability to monitor and/or maintain quality control standards Advanced knowledge of culinary techniques and practices Knowledge and ability to exercise creativity in food presentation, idea generation and menu planning Knowledge of equipment, supplies, services ordering and inventory control Knowledge of safe food handling practices and HACCP procedures Skilled in planning, production, and presentation of high quality food for meals and receptions for more than 1,000 guests Basic knowledge of computers and ability to learn new software. Ability to use computerized food production software Safe food handler certification or certification obtained within one year of hire, required. Requirement dependent on assigned unit
EDUCATION & EXPERIENCE
: H.S. Diploma or GED required; and Associate's degree in Culinary Arts required 3 years of experience in high volume corporate, hotel, restaurant, or college food service required or 5 years of experience in high volume corporate, hotel, restaurant, or college food service may substitute for Associate's degree in Culinary Arts and 3 years of experience in same; and 2-4 years supervisory experience preferred
WORK HOURS
Full Time, Non-Exempt Monday - Friday 6:00am -3:00pm, Weekends vary
SALARY STRUCTURE
Pay Grade 4 (Hiring Range $20.00 to $24.30 per hour)