Executive Sous Chef at CMNS

College Park, Maryland, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Jan, 26

Salary

70786.0

Posted On

25 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Food Safety, Inventory Control, Menu Development, Recipe Development, Customer Service, Team Leadership, Communication Skills, Organizational Skills, Logistics Skills, Food Preparation, Grilling, Sautéing, Sauces, Garde-Manger, Microsoft Office

Industry

Higher Education

Description

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 Maryland's State Ethics Commission website. 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 benefits, select this link. Background Checks Offers of employment are contingent on completion of a background check. Information reported by the background check will not automatically disqualify anyone from employment. Before any adverse decision, the finalist will have an opportunity to provide information to the University regarding disclosable background check information. The University reserves the right to rescind the offer of employment or otherwise decline or terminate employment if the information reported by the background check is deemed incompatible with the position, regardless of when the background check is completed. Employment Eligibility The successful candidate must complete employment eligibility verification (on Form I-9) by presenting documents that establish identity and work authorization within the timeframe required by federal immigration law, and where applicable, to demonstrate renewed employment authorization. Failure to complete employment eligibility verification or reverification within the timeframe set forth by law may result in suspension or termination of employment. EEO Statement The University of Maryland, College Park is an Equal Opportunity Employer. All qualified applicants will receive equal consideration for employment. Please read the University’s Equal Employment Opportunity Statement of Policy. Title IX Non-Discrimination Notice Resources Learn how military skills translate to civilian opportunities with O*Net Online Search Firm Managed Recruitment There are some positions that are not advertised on this career site as the search is being managed by a Search Firm. Please visit the link below to see these available opportunities: Search Firm Managed Vacancies The University of Maryland, College Park is the state's flagship university and one of the nation's preeminent public research universities. A global leader in research, entrepreneurship and innovation, the university is home to more than 40,700 students, 14,000 faculty and staff, and 388,000 alumni all dedicated to the pursuit of Fearless Ideas. Located just outside Washington, D.C., we discover and share new knowledge every day through our renowned research enterprise and programs in academics, the arts and athletics. And we are committed to social entrepreneurship as the nation’s first “Do Good” campus. EEO Statement The University of Maryland, College Park is an Equal Opportunity Employer. All qualified applicants will receive equal consideration for employment. Please read the University’s Equal Employment Opportunity Statement of Policy. Title IX Non-Discrimination Notice Resources Learn how military skills translate to civilian opportunities with O*Net Online The University works hard to make its websites accessible to any and all users. If you need assistance completing the application process, please contact us at one of the below options: Email: jobs@umd.edu Phone: 301.405.7575 Maryland Relay: Dial 711 This contact information cannot be used to inquire about application status. There are some positions that are not advertised on this career site as the search is being managed by a Search Firm. Please visit the link below to see these available opportunities: Search Firm Managed Opportunities

Responsibilities

The Executive Sous Chef assists in managing all culinary and back of house operations for a multi-unit dining facility and commissary operation. This role requires the incumbent to report to work during emergencies and manage a diverse culinary team.