Sous Chef/Food Production Supervisor 00481

Christopher Newport University (CNU) is a prestigious public university located in Newport News, Virginia. Known for its commitment to academic excellence and fostering a supportive campus community, CNU offers a variety of programs and services that enhance the student experience. The university is dedicated to providing quality education while maintaining an engaging environment where students, faculty, and staff collaborate and grow. The campus features modern facilities, including dining services that cater to diverse tastes and dietary needs, contributing to the overall college experience. As an employer, CNU provides a dynamic work environment emphasizing professional development, inclusivity, and work-life balance for its team members. The role of Sous Chef/Food Production Supervisor is a vital part of CNU's dining services team, focused on managing all aspects of food production within the university’s culinary operations. This full-time position is graded as CNU Grade 5, with a starting salary of $41,121, commensurate with education and experience, classified as non-exempt. The Sous Chef/Food Production Supervisor is responsible for leading kitchen staff including cooks, prep cooks, and personnel dedicated to salad and dessert production in a high-volume setting. This role requires strong supervisory skills, experience in food service management, and a keen ability to maintain quality and safety standards in a fast-paced environment. The individual will be directly involved in operational management, ensuring that meals are prepared efficiently, safely, and to the highest standards expected at a university level. Candidates comfortable working in an educational institution setting will find this role both challenging and rewarding, offering the opportunity to contribute to the culinary experience of the campus community. The position also focuses on compliance with food safety protocols such as ServSafe certification and emphasizes teamwork, adaptability, and creativity in menu and production management.

• high school diploma or equivalent education/experience
• supervisory experience
• certified in ServSafe or equivalent food handler program
• degree in culinary arts, food service management, hospitality or equivalent
• experience with food service management including directing staff
• high volume food production experience
• experience working in a university or college setting