Posted: May 27, 2021

Sous Chef

Salary: Annually
Application Deadline: N/A
Food & Hospitality

JMU Dining Services Job Descriptions

Sous Chef


Coordinate, plan, participate, and supervise the production, preparation and presentation of food.
Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.
Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards.
Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned.


Candidate will possess two to three years of post-high school education, preferably a culinary degree.
Two to three year’s experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred.
Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.
Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.