Full Time - Senior Campus Catering Sous Chef

Pay Rate: $34.00–$37.00 per hour. This represents the good-faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as experience, training, education, job-related skills, internal equity, and operational needs. In select cases, compensation may exceed this range based on market conditions or exceptional candidate qualifications, provided it aligns with applicable law and our compensation policies.

About the Role

Manages 1–3 Sous Chefs and a total of 2–35 employees. Responsible for all aspects of daily food production and preparation in residential dining. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws, including menu development, kitchen product ordering, inventory, food production, interviewing, and training employees. Additional responsibilities include forecasting, planning, computer applications, assigning and directing work, rewarding, coaching, disciplining employees, and addressing complaints and resolving problems.

Responsibilities

• Serve as the senior culinary leader in the Catering Chef's absence, ensuring continuity of kitchen operations and execution of all catered events.
• Assist the Catering Chef in planning, organizing, and directing all culinary production for catered events while maintaining food quality, consistency, presentation, and service standards.
• Provide culinary input on catering menus and, in the Catering Chef’s absence, design, prepare, and execute a variety of catering events at a high level of service, including the Board of Director’s quarterly meetings.
• Lead daily kitchen stand-up meetings to review production schedules, upcoming events, staffing assignments, operational priorities, and quality expectations.
• Supervise daily kitchen operations and culinary staff to ensure all food preparation is completed accurately, efficiently, and on schedule for current and upcoming catered events.
• Execute and reinforce the Catering Chef's culinary vision by ensuring all recipes, preparation methods, plating standards, and presentation guidelines are consistently followed by kitchen staff.
• Direct and oversee the daily production of standard and specialty menu items while maintaining established food quality, portion control, production, and cost standards.
• Develop and test new menu items in collaboration with the Catering Chef, incorporating seasonal ingredients, current culinary trends, and client needs while supporting departmental profitability.
• Monitor daily production requirements by ensuring all necessary ingredients, supplies, and equipment are available. Communicate shortages, equipment issues, or operational concerns promptly to the Catering Chef and Kitchen Manager.
• Conduct quality assurance walkthroughs during catered events to verify food presentation, service execution, replenishment, and overall culinary standards.
• Serve as the primary culinary liaison for Front-of-House (FOH) leadership during assigned events to ensure seamless communication and successful event execution.
• Oversee end-of-day closing procedures, ensuring production for upcoming events is completed, outstanding items are communicated to the Catering Chef, and all kitchen equipment—including the Rational oven—is properly cleaned and maintained.
• Maintain compliance with all food safety, sanitation, HACCP, inventory control, receiving, storage, and equipment maintenance standards. Ensure all health inspections and internal audits meet or exceed company expectations.
• Assist the Catering Chef with inventory management, purchasing, food cost controls, labor efficiency, and operational planning.
• Train, mentor, coach, and evaluate culinary staff, providing ongoing feedback and fostering a culture of teamwork, accountability, and continuous improvement.
• Assist in interviewing, onboarding, and developing full-time and part-time culinary staff.
• Resolve customer and operational issues promptly and professionally to ensure exceptional client satisfaction.
• Develop and maintain positive working relationships with clients, Front-of-House staff, vendors, university departments, faculty, staff, and other stakeholders.
• Comply with and ensure continued, consistent compliance with all company policies and federal, state, and local laws/regulations, including employment, safety, and health.
• Perform other duties as assigned.

Requirements

• Associate degree from an accredited college or university in Business or Hotel/Restaurant Management or a recognized culinary institution; a bachelor’s degree is preferred.
• At least four years of experience in high-volume, multi-unit food service operations and at least two years of supervisory experience in a high-volume catering kitchen or similar event-driven operation; or an equivalent combination of education and experience.
• Strong communication, interpersonal, computer literacy, mathematical/financial, and proven leadership skills.
• ServSafe Certified and Management Food Handler Certificate preferred.

Qualifications

• Language Skills: Ability to read, write, and understand English. Spanish is helpful but not required. Requires following verbal and written instructions, guidelines, and objectives. Ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from employees, subordinates, vendors, other departments, customers, and the public.
• Mathematical Skills: Ability to calculate figures and amounts such as discounts, portions, percentages, and volume. Ability to apply concepts of basic math. Ability to prepare and analyze numerical figures and create and interpret spreadsheets. Ability to properly cost menus and ensure costs align with overall financial goals.
• Reasoning Ability: Ability to apply common-sense understanding to carry out general written or oral instructions. Must multi-task, prioritize work, and pay attention to detail. Requires good analytical, quantitative, organizational, and management skills.
• Manual Dexterity: Ability to utilize a computer and a variety of office machines and equipment.
• Physical Communication: Ability to talk, express, and exchange ideas, and hear and perceive sounds.
• Physical Demands: Ability to safely operate commercial food service equipment, including slicers, mixers, knives, ovens, steamers, and other standard kitchen equipment, as well as basic office equipment such as computers, printers/copiers, and telephones. Ability to lift, carry, push, and pull materials and equipment weighing up to 50 pounds. Ability to stand and walk for extended periods and perform frequent bending, stooping, reaching, twisting, kneeling, and other physical movements required in a commercial kitchen environment. Specific visual abilities include close vision and color vision for food preparation and safety. Ability to work in a fast-paced environment with exposure to varying temperatures, including hot cooking surfaces, steam, refrigeration, and freezer conditions.
• Working Conditions: Work is regularly performed in a food production area with frequent exposure to food fumes or airborne particles. Occasional exposure to moving mechanical parts, humid and hot conditions, and cleaning chemicals. The noise level in the work environment is usually moderate. This position requires on-site presence and is not eligible for remote work.

Schedule

Candidates must be available to work a flexible schedule based on operational needs, including opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year.