Demi Sous Chef | North Dining Hall

About the role

The University of Notre Dame is seeking a Demi Sous Chef to join the North Dining Hall team in our Campus and Auxiliary Dining Halls. Reporting to the Sous Chef, this role supports the daily execution of back-of-house operations through hands-on leadership in food production, station oversight, team support, and service coordination.

Responsibilities

• Execute advanced food preparation and cooking across multiple stations in accordance with standardized recipes, production schedules, and ND Dining expectations
• Support daily meal production by ensuring food is prepared, finished, and presented with consistency, timeliness, and attention to quality
• Maintain high standards for taste, appearance, portioning, and overall food presentation
• Monitor station readiness, food levels, replenishment, and timing throughout meal service
• Aid in organizing prep priorities and production sequencing to support smooth and efficient kitchen operations
• Contribute to recipe ingredient selection, batch preparation, and consistent product execution
• Help ensure seamless transitions between production, service, and replenishment throughout the day
• Provide day-to-day culinary guidance and working leadership to Cook 1, Cook 2, and Cook 3 team members
• Support the Sous Chef in reinforcing expectations for food quality, consistency, urgency, professionalism, and teamwork
• Aid in training team members on recipes, techniques, equipment use, kitchen procedures, and production standards
• Model accountability, professionalism, and a strong commitment to culinary excellence
• Support a positive and productive kitchen culture through active communication, collaboration, and daily coaching
• Help identify opportunities for employee growth and skill development within the culinary team
• Support the Sous Chef in monitoring daily production needs, workflow, and station readiness
• Aid in maintaining an organized and efficient kitchen operation across prep, service, and closing functions
• Help ensure proper labeling, storage, rotation, and handling of all food products
• Support inventory awareness by communicating shortages, product concerns, and replenishment needs
• Contribute to waste reduction through proper handling, batch production, and product utilization
• Maintain a clean, organized, safe, and inspection-ready work environment
• Aid in identifying and communicating operational challenges, service concerns, and workflow inefficiencies
• Maintain strict adherence to food safety, sanitation, and HACCP standards
• Ensure compliance with department expectations related to safe food handling, labeling, storage, and cleanliness
• Reinforce sanitation practices among team members throughout preparation, service, and closing procedures
• Support readiness for internal reviews, routine inspections, and operational standards assessments
• Promote a culture of cleanliness, safety, and accountability in all back-of-house functions
• Develop supervisory judgment, operational awareness, and leadership skills in preparation for future advancement
• Gain experience in coordinating production teams and supporting day-to-day kitchen oversight under the direction of the Sous Chef
• Serve as a bridge between advanced culinary execution and entry-level kitchen leadership
• Continue building the skills, confidence, and leadership presence necessary for progression to the Sous Chef role

Qualifications

• High school diploma or GED required
• Associate degree in culinary arts or related field preferred
• Minimum of 3–5 years of progressive culinary experience in high-volume food service, hospitality, restaurant, or institutional dining operations
• Demonstrated success in an advanced cook-level role such as Cook 3 or equivalent
• Strong culinary fundamentals, including food preparation, batch cooking, station management, recipe execution, and quality control
• Demonstrated ability to work independently while supporting broader kitchen operations
• Working knowledge of food safety, sanitation, and HACCP standards
• ServSafe certification required or ability to obtain within designated timeframe
• ACF Certified Culinarian (CC) certification required or must be obtained within one year of hire

Knowledge, Skills, and Abilities

• Strong culinary technique and food production knowledge
• Ability to support multiple stations and production priorities simultaneously
• Ability to lead workflow while remaining actively engaged in hands-on production
• Strong attention to detail and commitment to quality and consistency
• Ability to train, guide, and support team members in a fast-paced kitchen environment
• Effective communication and interpersonal skills
• Sound judgment, dependability, and strong organizational ability
• Ability to adapt and respond effectively during high-volume service periods
• Commitment to cleanliness, operational discipline, and continuous improvement
• Readiness to grow into broader culinary leadership responsibilities

Working Conditions

• Requires standing for extended periods of time
• Frequent walking, bending, lifting, reaching, pushing, and pulling
• Ability to lift and move products and supplies in accordance with departmental expectations
• Work is performed in a fast-paced kitchen environment with exposure to heat, steam, sharp equipment, wet floors, and refrigeration areas
• Schedule may include evenings, weekends, holidays, and peak operational periods based on business needs