Executive Sous Chef

The University of Maryland at College Park is a prestigious public research university recognized for its commitment to excellence in education, research, and community engagement. It is one of the leading institutions in the United States, offering a dynamic and inclusive environment for students, faculty, and staff. Within the university, the VPSA-DS-Yahentamitsi Diner operates as a high-volume culinary establishment serving a diverse campus population. With annual revenues exceeding 30 million dollars, the diner is a hub of culinary activity, providing high-quality food service up to 14 hours per day. The diner not only serves as a food service facility but also as a critical part of the university’s community experience, promoting healthy dining options and culinary innovation. The facility emphasizes food safety, quality, and efficient operations in a fast-paced setting, making it a pivotal dining location on campus.

This position involves assisting in the management of culinary and back-of-the-house operations under the direction of the Executive Chef. The role is integral to overseeing the production and delivery of diverse menus, ensuring adherence to food safety guidelines, and leading a team of culinary staff through training, development, and motivation. The successful candidate will be managing culinary operations within a high-volume kitchen environment, requiring strong leadership and exceptional culinary skills focused on hot food preparation, grilling, sauteing, sauces, and garde-manger. This includes responsibility for the development and execution of menus and recipes that meet current food and dining trends to satisfy a wide customer base, including students, faculty, and university visitors.

The role demands a versatile and resilient individual capable of working under physically demanding conditions. This includes the ability to lift heavy items regularly, withstand varying temperature extremes, and maintain flexibility in scheduling, which may include nights, weekends, holidays, and emergency situations when the campus is closed. Additionally, the candidate must maintain necessary certifications such as the Prince George’s County Maryland Certified Food Service Manager Certification within 90 days of hire. A valid Maryland driver’s license with 5 points or fewer is also required.

Candidates must hold at least a bachelor’s degree from an accredited institution and have a minimum of three years of culinary experience, with additional years of equivalent work experience potentially substituting education requirements on a year-for-year basis, up to four years. Proven knowledge of culinary arts and food service principles, including ordering, preservation, service, inventory control, and strong skills in Microsoft Office and Google Workspace are essential. Effective oral and written communication skills and the ability to interpret and apply regulatory policies and procedures are needed to succeed in this challenging yet rewarding culinary leadership role.

The position offers a competitive salary range of $62,000 to $74,400 and is a staff regular position within the university’s workforce. The University of Maryland offers an inclusive and equal opportunity work environment committed to diversity and equity. Candidates selected for hire will undergo background checks and must comply with employment eligibility verification procedures as mandated by federal immigration laws. The university is a non-smoking campus and expects employees to uphold this policy.

The culinary assistant manager role at the University of Maryland’s VPSA-DS-Yahentamitsi Diner is ideal for ambitious culinary professionals looking to advance their leadership career in an academic institution with a bustling and diverse dining environment. The position is open until filled, with the best consideration date set for July 16, 2026. Applicants are encouraged to submit a cover letter and resume to be considered for this unique opportunity to contribute to one of the nation’s top universities’ food and dining operations management.