Sous Chef - UW Dining (multiple opportunities)

About the role

The Sous Chef for UW Dining assists with management of day-to-day culinary operations for a large multi-concept residential dining facility. This position works under the direction of the Chef de Cuisine and General Manager, and has responsibility for leading production, ensuring compliance to policies, recipes and standards for production. Reports to the Unit Manager or Unit Culinary Leader.

Responsibilities

• Leadership (20%) – Provides leadership and strategic direction by aligning unit operations with departmental goals, values, and priorities while leading production meetings and maintaining stakeholder relationships. Recruits, onboards, trains, and develops staff, ensuring completion of required training and fostering a safe, inclusive, and high-performing work environment.
• Operations and Customer Service (30%) – Oversees daily kitchen operations, including staffing, scheduling, food production, and work assignments to meet service and production demands. Ensures compliance with contracts, policies, union agreements, food safety standards, sanitation requirements, and workplace safety regulations. Delivers exceptional customer service by gathering feedback, resolving concerns, responding to special requests, and maintaining strong customer and partner relationships. Manages inventory, purchasing, vendor relations, waste reduction, and facility upkeep to support efficient and cost-effective operations.
• Fiscal Management (5%) – Monitors financial and operational performance through analysis of food costs, production records, staffing schedules, and financial reports to achieve business goals.
• Culinary Focus and Results (20%) – Drives culinary excellence by improving recipes, developing menus, implementing quality control measures, and enhancing food presentation and display techniques.
• Supervision (20%) – Supervises and evaluates staff performance, conducts performance appraisals, manages time and leave approvals, and supports employee growth and accountability.
• CBORD (5%) – Supports CBORD Food Service Suite (FSS) initiatives by developing, validating, testing, and maintaining recipes and production standards in collaboration with culinary and dining systems teams.

Requirements

Minimum Qualifications (applicants who do not meet these will not be forwarded to the hiring manager; equivalent education/experience may substitute except where legal requirements such as license/certification/registration apply):

• Bachelor’s degree in hospitality, business administration, or related field.
• Minimum of one year of management experience in the food service industry.
• Excellent interpersonal, organizational, analytical, communication, and problem-solving skills.
• Proficiency with Microsoft Office, including Word, Excel, Outlook, PowerPoint, and Project.

Additional Desired Qualifications:

• Experience in college or university food services.
• Experience in a high-volume production setting.

Working conditions

UW Dining operates seven days a week for breakfast, lunch, and dinner. The position has a regularly scheduled shift and will cover other shifts to establish and maintain an overall presence and ensure appropriate supervision. The role also works special events that occur on weekends and evenings. No remote work is available.

Pay and benefits

• Pay range: $67,200.00 annual (minimum) – $67,200.00 annual (maximum)
• Benefits: For details, visit https://www.washington.edu/jobs/benefits-for-uw-staff/
• Shift: First Shift (United States of America)
• Position type: Regular
• FTE: 100.00%
• Union/Bargaining Unit: Not Applicable

About the team

“Working together to enhance student life” is the Housing & Food Services mission statement. Housing & Food Services is a large and complex organization with a unified commitment to supporting student learning, growth, and success.