Sous Chef - Hampden-Sydney College at Thompson Hospitality Corporation in Hampton, Virginia

Job Description:

Who We Are: 

Thompson Hospitality is the nation’s largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management.  We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time.  As a fast growing company, we have a growth plan to more than double in size over the next three years.  We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do:

• Purpose
  
  
  
  • Give back to our communities
  
  
  • Celebrate diversity
  
  
  
  


• People
  
  
  
  • Do the right thing
  
  
  • Treat people the way you want to be treated
  
  
  • Always do your best
  
  
  • Be accountable for our actions
  
  
  
  


• Performance
  
  
  
  • Serve the highest quality food
  
  
  • Provide world-class service
  
  
  • Maintain flexibility to better serve our clients
  
  
  
  

Competitive Benefits:

• Health/Dental/Vision


• Paid Time Off


• 401(k), matched up to 4%


• Short and Long Term Disability


• Tuition Reimbursement


• Employee Referral Program


• Pet Insurance


• Discounts: Hotels, Travel, Tickets

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

• Help in the preparation and design of all food and drink menus


• Produce high quality plates 


• Ensure that the kitchen operates in a timely way that meets our quality standards


• Fill in for the Executive Chef in planning and directing food preparation when necessary


• Resourcefully solve any issues that arise and seize control of any problematic situation


• Manage and train kitchen staff, establish working schedule and assess staff’s performance


• Order supplies to stock inventory appropriately


• Comply with and enforce sanitation regulations and safety standards


• Maintain a positive and professional approach with coworkers and customers

Requirements:

• Understanding of various cooking methods, ingredients, equipment and procedures


• Excellent record of kitchen and staff management


• Accuracy and speed in handling emergency situations and providing solutions


• Familiar with industry’s best practices


• Working knowledge of various computer software programs 


• BS degree in Culinary science or related certificate would be a plus

We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

CULINARY