Executive Sous Chef

The Marketplace Executive Sous Chef serves as the second-in-command of culinary operations for The Marketplace and works in close partnership with the Marketplace Executive Chef to provide daily leadership and direction to the culinary team. This position translates the Executive Chef’s culinary direction, menus, and operational goals into consistent daily execution. The Executive Sous Chef provides visible, hands-on leadership and ensures high standards for food quality, production, service, food safety, allergen management, sanitation, sustainability, and fiscal responsibility.

The Executive Sous Chef directly supervises culinary production staff and plays a key role in staff development, production planning, menu development, food cost and waste management, and overall operational readiness. Washington and Lee University actively promotes a dynamic and welcoming environment that allows students and employees of multiple backgrounds and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise.

Essential Functions

Provides visible, hands-on leadership during daily production and service. Sets clear expectations, delegates responsibilities, follows up on assigned work, and holds culinary team members accountable for quality, productivity, sanitation, communication, and established standards. Works collaboratively with the Marketplace Executive Chef to plan, develop, and execute the Marketplace menu cycle, considering student preferences, nutritional needs, seasonality, available resources, food cost, and departmental standards.

Leads daily culinary operations and production, including production meetings, staff assignments, forecasting, batch cooking, production quantities, service readiness, leftovers and repurposing, and communication of changes or concerns. Ensures consistent execution across stations and meal periods, with particular attention to food quality, flavor, freshness, presentation, portioning, and the overall student dining experience. Provides direct supervision, coaching, training, and development to culinary staff. Provides consistent feedback, addresses performance concerns, completes employee evaluations, and promotes a positive and accountable work environment.

Assists with employee scheduling, recruitment, interviewing, onboarding, and training while ensuring appropriate staffing and culinary leadership coverage within approved labor budgets. Ensures menus and production practices appropriately address food allergies, dietary restrictions, and food preferences. Oversees accurate allergen identification, recipe information, production practices, and labeling. Oversees the accuracy of food-production management systems and records, including recipes, yields, product linkage, production records, temperatures, production notes, nutritional information, and menu data. Monitors food production and waste data…

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