8 WEEKS OF PAID LEAVE, PLUS SICK LEAVE, TUITION REMISSION, PENSION, INSURANCE AND MORE!
To apply go to www.ejobs.umd.edu and search for CATERING EXECUTIVE SOUS CHEF (position 9445014), complete the profile application and attach your resume, cover letter and names, titles and emails for three professional references and apply. If you do not get a receipt for your application, you have not applied.
Founded in 1856, University of Maryland, College Park is the flagship institution in the University System of Maryland. Our 1,250-acre College Park campus is a short drive from Baltimore and the Chesapeake Bay and just minutes away from Washington, D.C., and the nexus of the nation’s legislative, executive, and judicial centers of power. This unique proximity to business and technology leaders, federal departments and agencies, and a myriad of research entities, embassies, think tanks, cultural centers, and non-profit organizations is simply unparalleled.
Dining Services is one of the largest departments on campus with yearly revenue in excess of 80 million dollars and 1700 full, part time, special event and student employees, Dining outlets range from Resident Dining Rooms, to nationally branded QSRs to C Shop, Catering, Cafes in Academic Buildings, full service restaurants, Concessions at athletic events and more all supported by in house Facilities, IT, Marketing, Laundry, Bakery, HR and Business teams.
Located at the crossroads of North and South, newcomers find a refreshing mix of blue collar work ethic and southern hospitality accented by world class entertainment, social and recreational activities and a diverse mix of people plus a vibrant dining scene ranging from 4 star restaurants to crab houses
The University is committed to attracting and retaining outstanding and diverse staff that will enhance our stature of preeminence in our three missions of teaching, scholarship, and full engagement in our community, the state of Maryland, and in the world.
Job Summary
Reporting to Executive Catering Chef, the Catering Executive Sous Chef will assist in managing all culinary back of the house operations of an on premise and off premise catering operation with yearly revenues of 6 million dollars serving state, national and international VIP guests at events ranging from a luncheon for two to a gala for 2000 as well as VIP suites at Maryland athletic events. Oversees the day to day operation of the Catering kitchen.
Minimum Qualifications
Education and Experience:
- Bachelor’s Degree in Restaurant Management OR Associates 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) or completion of an approved culinary externship may be substituted for the degree.
Knowledge, Skills, and Abilities:
- Outstanding knowledge of and skill in culinary arts with focus on hot food, grilling and sautéing, sauces and garde-manger for large catered events.
- Outstanding ability to select, lead, train, develop, supervise and motivate a diverse multi generational, multi skilled culinary 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.
- Strong organizational and logistics skills.
- Ability to work effectively and collaboratively with a diverse team in a fast-paced environment.
Conditions of Employment:
Must be able to work a variable schedule based on catered events, including nights, evenings, weekends and Maryland athletic events.