Sous Chef/Manager

Online applications must be received before 11:59 pm on September 27, 2026.

About the role

The Sous Chef/Manager for Student Affairs works under the general direction of the Chef de Cuisine to develop, test, implement, and manage culinary programs within the Northside Café. The position supervises cook leads, food service worker leads, student employees, and temporary staff while ensuring high culinary standards, quality control, food safety, sanitation, and training. The role supports fiscal management by assisting with the annual operating budget and monitoring food and labor costs, and contributes to dining services through food specifications, training initiatives, retail dining, catering, and residential dining programs. The incumbent also assists with short‑ and long‑term planning, enforces Dining Services policies and standards, fosters a collaborative work environment, and provides leadership in the Chef de Cuisine’s absence.

Responsibilities

• Supervise cook leads, food service worker leads, student employees, and temporary staff.
• Ensure high culinary standards, quality control, food safety, sanitation, and training throughout Northside Café operations.
• Assist with development of the annual operating budget and monitor food and labor costs.
• Support food and ingredient specifications, training initiatives, retail dining operations, catering services, and residential dining programs.
• Assist with short‑ and long‑term planning and enforce Dining Services objectives, policies, standards, and procedures.
• Foster a positive, collaborative, and inclusive work environment.
• Provide leadership and support in the absence of the Chef de Cuisine to ensure efficient operation of all dining facility functions.

Required Qualifications

• Bachelor’s degree in hotel and restaurant administration, institutional management, business administration, or a closely related field.
• At least two (2) years of supervisory/management experience that included planning and budgeting.
• Additional qualifying food‑service work experience and/or vocational training in quantity food preparation may be substituted, year‑for‑year, for college education.
• Experience in culinary operations, including responsibility for multi‑unit food service operations and development of culinary programs.
• General computer knowledge.
• Demonstrated successful supervision and training of a diverse work staff.
• Strong written communication skills.
• ServSafe certification.
• Ability to obtain a Food Handler’s Permit within 14 days of employment.
• Ability to work a flexible schedule; weekends required as business dictates.
• Valid driver’s license (or ability to obtain by time of hire) meeting SPPM 7.10 and departmental driving standards.

Preferred Qualifications

• Master’s degree in Culinary Arts, Hotel and Restaurant Management, or an Executive Chef certification from an accredited culinary institution.
• Experience in university culinary operations with multi‑unit responsibilities and program development.
• Experience managing a central food production/commissary facility providing bakery and deli products for multiple operations.
• Experience in a large‑scale catering operation with direct responsibility for culinary program development and food‑cost control.
• Experience using a catering management system.
• Experience using food production software for recipe and menu development, food‑cost forecasting, purchases, and inventory (highly preferred).
• Experience with sustainable food procurement and production.
• Experience managing bargaining‑unit covered employees.
• HACCP certification.

Pay

Monthly Salary: $4,508.70 – $6,763.06 (commensurate with experience and qualifications). The position includes a hiring incentive payment of up to $3,000.00.

Benefits

• Paid sick and vacation leave; paid holidays.
• Medical, dental, life, and disability insurance for employees and dependents.
• Retirement plans and deferred compensation, including optional supplemental retirement accounts.
• Training and development opportunities.
• Employee tuition waiver.
• Comprehensive benefits package as detailed in WSU’s Summary of Benefits for AP staff and Total Compensation.

Schedule

Full‑time (100 % FTE), permanent position. Must be able to work a flexible schedule; weekends required as business dictates.

Position Sponsorship Eligibility: Not eligible for work‑visa sponsorship.