Culinary Specialist- Sous Chef - Univ. of Virginia-Observatory

The Sous Chef at Observatory Hill will be a key leader in the culinary team, working directly under the Executive Chef to oversee daily kitchen operations. This position is responsible for managing staff, ensuring the highest standards of food quality and safety, and contributing to menu development. A critical component of this role is the leadership and management of our Allergen Program, ensuring the safety of all students with dietary restrictions and allergies.

Job Responsibilities

• Culinary Operations:

  • Assist the Executive Chef in the daily management of kitchen operations, including food preparation, production, and service.

  • Supervise and mentor culinary staff, ensuring proper training and adherence to all cooking and sanitation procedures.

  • Maintain a clean, organized, and efficient kitchen environment.

• Allergen Program Management:

  • Lead the facility's allergen program, serving as the primary point of contact for all related procedures and questions.

  • Accurately manage and fulfill food orders for students with allergies, ensuring strict adherence to all dietary restrictions.

  • Implement and enforce protocols to prevent cross-contamination in all food preparation areas.

  • Conduct ongoing training for all kitchen staff on proper allergen handling, cross-contamination prevention, and communication protocols.

  • Maintain meticulous records of all allergen-related procedures and special dietary requests.

• Quality and Inventory Control:

  • Ensure the quality and consistency of all food products.

  • Assist with inventory management, ordering, and receiving to minimize waste and control costs.

  • Monitor food storage and rotation to maintain freshness and safety.

Qualifications

• A degree from a culinary arts program or equivalent professional kitchen experience.

• Proven experience in a supervisory or leadership role within a high-volume culinary environment.

• Extensive knowledge of food safety, sanitation standards, and best practices.

• Demonstrated experience in managing and implementing an allergen program and handling special dietary needs.

• Strong leadership, communication, and organizational skills.

• Ability to work a flexible schedule, including evenings and weekends, as needed.

Education