Culinary Specialist- Sous Chef - UVA-Brandon Ave

UVA Dine is seeking a creative, skilled, and highly motivated Sous Chef to join our culinary leadership team at the Gaston Food Hub on the University of Virginia grounds. The Gaston Food Hub is a dynamic multi-concept retail dining facility, and this full-time position is crucial for supporting the Chef Manager in overseeing all culinary operations. The Sous Chef will be responsible for ensuring exceptional food quality, consistency, presentation, and safety across various food stations, while actively leading and developing a diverse culinary team.

Benefits:

As a full-time Aramark employee, you may be eligible for a comprehensive benefits package, which may include:

• Medical, Dental, and Vision Insurance

• 401(k) Retirement Plan (with potential company match based on eligibility)

• Paid Time Off (PTO) / Vacation and Sick Leave accruals

• Paid Holidays

• Employee Assistance Program (EAP)

• Life and Disability Insurance

• Opportunities for career growth and development

Note: Benefit eligibility may vary based on specific plan details and length of service.

Job Responsibilities

• Culinary Operations & Production:

  • Assist the Executive Chef/Chef Manager in planning, organizing, and executing daily culinary operations across all concepts within the Gaston Food Hub.

  • Oversee and actively participate in the preparation and cooking of a wide variety of menu items, ensuring adherence to standardized recipes, production schedules, and quality standards.

  • Monitor food production to minimize waste, control food costs, and maintain inventory levels.

  • Ensure proper portion control, presentation, and taste of all dishes.

  • Manage and maintain kitchen equipment, ensuring proper functionality and cleanliness.

• Leadership & Team Development:

  • Supervise, train, coach, and motivate kitchen staff (cooks, food service workers, student workers) to foster a positive and productive work environment.

  • Delegate tasks effectively and ensure efficient workflow during peak service periods.

  • Conduct regular line checks and quality control assessments.

  • Assist in scheduling and managing labor to meet operational needs and budget goals.

• Food Safety & Sanitation:

  • Enforce strict adherence to all food safety, sanitation, and HACCP guidelines throughout the kitchen and food preparation areas.

  • Conduct regular inspections to ensure compliance with health and safety regulations.

  • Ensure proper storage, labeling, and rotation of all food products (FIFO).

• Menu Development & Innovation:

  • Contribute ideas for menu development, specials, and culinary innovations that align with the diverse offerings of the Food Hub.

  • Adapt cooking methods and preparations to accommodate various dietary needs and restrictions.

• Administrative & Communication:

  • Assist with inventory management, ordering, and receiving of food and supplies.

  • Complete necessary administrative tasks, including production reports, temperature logs, and other documentation.

  • Communicate effectively with front-of-house staff, management, and other departments to ensure seamless service.

Qualifications

• High school diploma or equivalent. Culinary degree or certification from an accredited institution is highly preferred.

• Minimum of 3-5 years of progressive culinary experience, with at least 1-2 years in a supervisory or lead cook role, preferably in a multi-concept, high-volume retail dining, restaurant, or institutional food service setting.

• Strong knowledge of culinary techniques, cooking methods, and various cuisines.

• Solid understanding of food safety and sanitation regulations (HACCP certification required or ability to obtain quickly).

• Excellent leadership, communication (verbal and written), and interpersonal skills.

• Ability to manage multiple priorities, work under pressure, and adapt to changing demands in a fast-paced environment.

• Proficiency in basic computer applications (e.g., Microsoft Office Suite) and culinary management software.

• Strong problem-solving and decision-making abilities.

• Must be able to work a flexible schedule, including early mornings, evenings, weekends, and holidays, as operational needs dictate.

Physical Demands:

• Ability to stand and walk for extended periods (8+ hours).

• Ability to lift, push, pull, and carry up to 50 pounds frequently.

• Ability to work in a kitchen environment, which may include exposure to hot, cold, and wet conditions, as well as noise.

• Manual dexterity for precise food preparation tasks.

• Ability to bend, stoop, reach, and climb as needed.

Education