Sous Chef (Kitchen Manager) | Campus Dining (Multiple Positions Available)

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.

Team Leadership & Development

• 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.

Operations & Production Management

• Cookery: Coordinate daily production schedules to align accurately with volume demands and service requirements.
• Inventory: Manage inventory, ordering, and receiving to maintain optimal stock levels and product integrity.
• Food Cost Controls: Optimize kitchen workflows, including prep, pantry production, and service execution for maximum efficiency.

Food Safety & Sanitation

• Ensure strict adherence to all local, state, and university health, safety, and sanitation standards.
• Maintain an organized, clean, and "inspection-ready" kitchen environment at all times.

Student Experience & Engagement

• 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

• Experience: Experience supporting large-scale, multi-station service models.

Core Competencies

• Excellence in culinary execution and consistency.
• Strong team leadership and professional accountability.
• Operational efficiency and organizational mastery.
• Adaptability in high-volume, fast-paced environments.
• Deep commitment to hospitality and the student experience.

Work 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
• Eligible new hires may receive a relocation incentive equal to a one time 10% of their annual base salary.