Johns Hopkins University · Baltimore, MD · $49,200 - $86,200 per year
We are seeking a Sous Chef who will provide expertise, management, and oversight of all day-to-day culinary operations. Responsibilities include oversight of day-to-day menus, dietary needs, training programs, food safety, food production and presentation, inventory management and cost control, adherence to local, state, and national food sanitation regulations, and proper use of necessary kitchen equipment.
The Sous Chef will work in collaboration with the Location Manager and the Chef de Cuisine to execute operations and procedures at the dining locatio
