Sous Chef | Part-Time | Vanderbilt University Athletics

Responsibilities

• Oversee the preparation, cooking, presentation, and service of all food items to ensure consistency, quality, and guest satisfaction.
• Ensure recipes, portion sizes, presentation standards, and production procedures are followed at all times.
• Prepare and execute daily specials, banquet menus, catering functions, premium hospitality offerings, employee meals, and special event menus.
• Aid in planning and executing catering events, banquets, VIP hospitality functions, backstage catering, suites, and premium dining experiences.
• Cook and expeditiously manage kitchen operations during meal periods, events, and peak service times.
• Assist with training, coaching, supervising, and motivating culinary team members.
• Promote a positive and productive team environment focused on excellence, accountability, and guest service.
• Maintain a focus on employee performance and provide feedback to support professional development.
• Lead by example in demonstrating professionalism, teamwork, and adherence to company standards.
• Participate in daily line-ups, pre-event meetings, and operational briefings.
• Assist with ordering, receiving, and inventory management of food products, supplies, and kitchen equipment.
• Monitor food costs, waste, and labor expenses to support budgetary goals.
• Assist the Executive Chef in maintaining inventory records and controlling product loss.
• Attend food and beverage meetings, banquet meetings, planning sessions, and operational reviews.
• Ensure all kitchen equipment, workstations, storage areas, and preparation surfaces are properly cleaned and maintained.

Qualifications

• 1–2+ years of culinary experience in restaurants, hotels, catering, stadiums, arenas, entertainment venues, or high-volume food service operations.
• Some previous supervisory or leadership experience required.
• Strong knowledge of food preparation techniques, food safety standards, and kitchen operations.
• Experience with banquet, catering, and large-scale event production preferred.
• Ability to lead and motivate kitchen staff in a fast-paced environment.
• Strong organizational, communication, and time-management skills.
• Proficiency in inventory management, food costing, and kitchen scheduling preferred.
• ServSafe Food Handler's Certification is preferred or required within a specified timeframe.
• Ability to work evenings, weekends, holidays, and event-driven schedules.