Campus Dining Sous Chef: Culinary Leader & Team Builder

University of Notre Dame; Notre Dame (IN); On-site; USD 49,500 - 60,500; Full time

Job summary

The University of Notre Dame is seeking a Sous Chef to lead culinary operations within a high-volume dining environment. This role involves overseeing food production, managing kitchen staff, and ensuring adherence to food safety standards. The ideal candidate will have 3-5 years of culinary experience and an Associate's or Bachelor's degree in Culinary Arts. The position offers a starting salary of $55,000, with opportunities for professional growth in a vibrant university setting.

Qualifications

• Minimum of 3–5 years of progressive culinary experience in high-volume food service environments.
• Demonstrated experience leading teams in a kitchen or production setting.
• Expert-level understanding of food safety, sanitation, and production systems.

Responsibilities

• Oversee daily food production ensuring consistency and quality.
• Supervise culinary staff, providing hands-on training and established expectations.
• Manage inventory and coordinate daily production schedules.

Skills

Culinary execution

Team leadership

Operational efficiency

Adaptability

Education

Associate’s or Bachelor’s degree in Culinary Arts

Job description

The University of Notre Dame is seeking a Sous Chef to lead culinary operations within a high-volume dining environment. This role involves overseeing food production, managing kitchen staff, and ensuring adherence to food safety standards. The ideal candidate will have 3-5 years of culinary experience and an Associate's or Bachelor's degree in Culinary Arts. The position offers a starting salary of $55,000, with opportunities for professional growth in a vibrant university setting.