Sous Chef

About the role

The Sous Chef position is responsible for overseeing the preparation, production, and presentation of hot and cold food items within Hospitality Services in accordance with standardized recipes, cycle menus, and culinary quality standards. This role supports daily culinary operations by ensuring consistency, food quality, sanitation, and efficient kitchen execution while contributing to menu and recipe development in collaboration with the Executive Chef.

Responsibilities

• Food Preparation & Culinary Production (35%): Prepare, cook, and present hot and cold food offerings according to standardized recipes and cycle menus. Ensure daily menu production meets established culinary quality, presentation, and consistency standards. Operate a variety of commercial kitchen equipment as assigned. Support menu planning and recipe development in collaboration with the Executive Chef. Utilize advanced cooking techniques including roasting, braising, sautéing, and related culinary methods.

• Kitchen Operations & Quality Control (25%): Oversee assigned stations and daily kitchen operations to ensure efficient production flow. Monitor food quality, presentation, temperature, and sanitation standards throughout production and service. Maintain records including temperatures, food waste, food returned, and discarded products as required. Identify and communicate operational concerns, customer feedback, and equipment issues to supervisors. Assist in resolving operational challenges while maintaining professional standards and service excellence.

• Supervision, Training & Team Leadership (20%): Participate in onboarding, orientation, and training of team members and student employees. Supervise and direct utility staff and culinary team members in maintaining operational and sanitation standards. Provide ongoing coaching, support, and development to culinary staff and student employees. Address employee performance and conduct concerns in collaboration with leadership. Participate in performance evaluations and annual review processes. Promote a respectful, inclusive, and collaborative work environment aligned with the UNH Hospitality Handbook.

• Sanitation, Safety & Compliance (10%): Maintain cleanliness and sanitation of kitchen facilities, equipment, and assigned work areas. Ensure compliance with state and local health codes, food safety regulations, and Hospitality Services standards. Identify, report, and correct sub-standard sanitation and safety practices. Wear and utilize required personal protective equipment (PPE) as necessary.

• Flexibility, Support & Additional Duties (10%): Maintain flexibility to support changing operational needs, including adjustments to work areas, schedules, or assignments. Support operations during nights, weekends, emergencies, and high-volume service periods. Assist with maintaining a high level of guest service during operational changes or staffing needs. Work respectfully and professionally with co-workers, supervisors, and student employees. Perform other duties as assigned.

Requirements

• Minimum Acceptable Education & Experience: Minimum of 3 years of experience in culinary operations, food service, or related kitchen environment. Previous supervisory or team leadership experience required. Equivalent combination of education and experience may be considered.

• Required Licenses & Certifications: ServSafe Certification (or ability to obtain within required timeframe).

• Knowledge, Skills & Abilities: Strong knowledge of food preparation techniques, culinary production, sanitation, and food safety standards. Proficiency in a variety of cooking methods including roasting, braising, sautéing, and related techniques. Ability to supervise, train, and develop staff and student employees. Strong leadership, communication, and interpersonal skills. Ability to multitask and self-prioritize in a fast-paced environment. Strong problem-solving and operational decision-making skills. Ability to maintain high standards of product quality and guest service. Ability to work respectfully with diverse teams and foster a positive workplace culture. Knowledge of commercial kitchen equipment and operations. Ability to work flexible schedules including nights and weekends.

Preferred Qualifications

• Current ServSafe Certification.

• Demonstrated experience in menu planning and recipe development.

• Experience supervising culinary teams in a commercial or institutional kitchen.

• Strong knowledge of production management, food cost awareness, and kitchen workflow optimization.

• Experience training or mentoring entry-level culinary staff and student employees.