Executive Sous Chef

Requirements

• 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, SKILLS, & ABILITIES:
• 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 and Google Workspace products.
• Ability to interpret and apply policies, procedures, regulations, and laws.
• Ability to multitask while demonstrating a commitment to customer service.
• Additional Job Details
• Preferences:
• ACF CEC certification or equivalent is preferred.
• Required Application Materials: Cover Letter and Resume
• Best Consideration Date: July 16, 2026
• 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-Yahentamitsi Diner
• Worker Sub-Type
• Staff Regular
• Salary Range
• $62,000-$74,400
• Benefits Summary
• For more information on Regular Exempt benefits, select this link .
• Background Checks
• Employment Eligibility
• 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:
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Additional Information

Job Description Summary Organizational Summary Statement: This position assists in the management of culinary and back of the house operations. Reporting to the Executive Chef, responsible for culinary operations in a high-volume kitchen open up to 14 hours per day with yearly revenues in excess of 30 million dollars. Assists with management of culinary and back of the house operations. Leads, trains, develops, supervises and motivates staff. Ensures food safety and oversees food preparation and service, menu and recipe development, and food and dining trends. Other duties as assigned. 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, 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. The University of Maryland is a non-smoking 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 driver's license valid in Maryland with 5 points or less.

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