Executive Sous Chef

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** Job Description Summary
** ORGANIZATION SUMMARY STATEMENT:
Reporting to the Production Manager/Chef, the Executive Sous Chef assists in the managing of all culinary and back of the 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 incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Football Weekends, Maryland Day, Family Weekend or special events including but not limited to OM.

Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly. The University of Maryland is a non-smoking, weapon free, drug free campus.
Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time. Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and, from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.

LICENSES/CERTIFICATIONS:

Must have and maintain Prince George’s County, Maryland Certified Food Service Manager Certification within 90 days of hire.
Must have a driver’s license valid in Maryland with 5 points or less.
OTHER:
Bachelor’s Degree in Restaurant Management or 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 skill level) preferred. Additional experience may be substituted for the degree.
An advanced degree in hospitality management, formal culinary training, and CEC or FMP certification are preferred.#
** Minimum Qualifications
*
* Education:

Bachelor’s degree from an accredited college or university.

Experience:

Three (3) years of culinary experience.

Other:
Additional work experience as defined above 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 sauteing, 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.#
** Additional Job Details
**** PREFERENCES:
** Outstanding knowledge of and skill in culinary arts with a focus on hot food, grilling, and sautéing, sauces and garde-manger preferred.

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 preferred.

Strong understanding of and skill in the principles of food selection, ordering, preservation, preparation, service, and inventory control preferred.

Outstanding knowledge of food safety, food preparation and service, menu and recipe development, and food and dining trends preferred.
** Required Application Materials:
Cover Letter and Resume*
* ** Best Consideration Date:
November 21, 2025*
* ** Posting Close Date: N/A*
* ** Open Until Filled:
Yes**#
** Job Risks
** Not Applicable to This Position#
** Financial Disclosure Required
** No

For more information on Financial Disclosure, please visit .#
** Department
* * VPSA-DS-South Campus#
** Worker Sub-Type
** Staff Regular#
** Salary Range**$58,989.00 - $70,786.00#
** Benefits Summary
** For more information on Regular Exempt…