Sous Chef- Hampton University - Chesapeake, VA

Hampton University, a historically Black university located in Hampton, Virginia, offers a vibrant academic community rooted in a rich history and strong ties to the African American experience. The university is situated on the scenic Virginia Peninsula, where history meets innovation, and represents a diverse student body from 49 states and 35 countries. Hampton University is known for its top-tier programs in liberal arts, technology, and graduate studies. The campus fosters a close-knit environment full of diversity, ambition, and a commitment to shaping leaders, inspiring dreams, and launching futures. This institution goes beyond providing education to offer a life-changing experience in an academically rigorous but nurturing atmosphere. Partnering with Hampton University is Thompson Hospitality, one of the largest and most respected restaurant, food service, and facilities management companies in the United States. Thompson Hospitality holds core values such as integrity, excellence in service, and respect for others, shaped by more than three decades of successful relationships with clients, guests, and communities nationwide. They bring professionalism, innovation, and community focus to all culinary and operational services they provide, ensuring that their partners receive exceptional quality and care. Thompson Hospitality values diversity and inclusion, ensuring equal opportunity employment practices. The role of Sous Chef on this campus dining team is a dynamic, high-impact position within a fast-paced, flavor-forward culinary environment where creativity and community engagement are paramount. Serving as the right hand to the Executive Chef, the Sous Chef will lead daily kitchen operations, overseeing food preparation and quality assurance to guarantee that every dish meets the highest standards and student expectations. This role involves close collaboration with the Executive Chef in menu development that emphasizes variety, nutrition, sustainability, and cost-effectiveness. The Sous Chef plays a key role in staff recruitment, training, and supervision, cultivating a positive work culture and encouraging professional growth among culinary team members. Candidates can expect to engage deeply in managing all aspects of the kitchen operation, including monitoring food safety and sanitation compliance, controlling inventory, managing food costs, and reducing waste via precise portion control and innovative menu planning. Given its fast-paced nature, this role demands strong organizational skills and the ability to multitask effectively while maintaining motivational leadership to drive a diverse team in an energetic environment. The position requires a dedication of 50-55 hours per week, including evenings and weekends aligned with campus dining needs. This is an exciting opportunity for culinary professionals looking to expand their leadership skills while contributing meaningfully to a campus environment that values fresh, creative, and student-approved meals.

• Culinary degree or equivalent experience
• minimum 2 years in a culinary leadership role
• experience in a high-volume food service environment
• knowledge of food safety standards
• ability to work 50-55 hours per week including evenings and weekends
• physical ability to stand and walk 10-12 hours per shift
• ability to lift up to 50 pounds
• manual dexterity and fine motor skills
• ability to work in hot, fast-paced environments
• excellent communication skills
• ability to follow safety regulations