Sous Chef (Kitchen Manager) | Campus Dining (Multiple Positions Available)
Critical Leadership
The Sous Chef provides critical leadership within Notre Dame Dining, driving the execution of a high-quality, student-centered culinary program across residential dining operations. Reporting to the Executive Sous Chef or Chef de Cuisine (contingent upon the selected career pathway), this position is responsible for daily kitchen operations, culinary excellence, and team leadership within an assigned dining hall or production area.
Key Responsibilities
Oversee daily food production within assigned stations, ensuring rigorous consistency, quality, and presentation standards.
Execute menus in strict alignment with established recipes, culinary standards, and service expectations.
Support menu implementation, including station setup, development, and the selection of high-quality ingredients.
Maintain a strong culinary presence during service periods to ensure a premium student dining experience.
Supervise and direct culinary staff, including professional cooks and student employees, establishing clear expectations and maintaining accountability.
Provide hands-on training in culinary techniques, safety protocols, sanitation, and production standards.
Drive performance management through active coaching, constructive feedback, and daily engagement with team members.
Foster a professional, team-oriented kitchen environment focused on continuous growth and consistency.
Coordinate daily production schedules to align accurately with volume demands and service requirements.
Manage inventory, ordering, and receiving to maintain optimal stock levels and product integrity.
Monitor food cost controls through meticulous utilization, portioning, and waste reduction practices.
Optimize kitchen workflows, including prep, pantry production, and service execution for maximum efficiency.
Ensure strict adherence to all local, state, and university health, safety, and sanitation standards.
Monitor proper food handling, storage, labeling, and temperature controls throughout the production cycle.
Maintain an organized, clean, and "inspection-ready" kitchen environment at all times.
Enhance the dining environment through visible, approachable leadership during service hours.
Support initiatives that elevate the student experience, including themed meals, special events, and menu innovation.
Remain responsive to student feedback and evolving dietary preferences to ensure program relevance.
Qualifications
Education: Associate’s or Bachelor’s degree in Culinary Arts (or a related field) or equivalent professional experience.
Experience: Minimum of 3–5 years of progressive culinary experience in high-volume food service environments.
Leadership: Demonstrated experience leading teams in a kitchen or production setting.
Knowledge: Expert-level understanding of food safety, sanitation, and production systems.
Preferred Certification: American Culinary Federation (ACF) certification - Certified Sous Chef (CSC).
Environment
This is a back-of-house (BOH) position operating within a fast-paced, high-volume residential dining environment. The role requires flexibility, including availability for evenings, weekends, and peak service periods aligned with the University academic calendar.
Position Structure
Reporting to the Executive Sous Chef or Chef de Cuisine, the Sous Chef supervises culinary staff and supports the successful day-to-day execution of dining operations within their assigned area, following their designated career pathway.
Additional Information
Annual Salary Starting at: $55,000
Commensurate With Experience
As part of our commitment to attracting top talent, eligible new hires may receive a relocation incentive equal to a one time 10% of their annual base salary.