Campus Sous Chef & Kitchen Leader | Relocation Support

Notre Dame Hospitality; Notre Dame (IN); On-site; USD 50,000 - 61,000; Full time

Benefits offered by this job

Relocation incentive

Job summary

The University of Notre Dame is seeking a Sous Chef (Kitchen Manager) to provide leadership in Notre Dame Dining. This role oversees daily production, ensures culinary excellence, and leads a team within residential dining operations across assigned dining halls.

Reporting to the Executive Sous Chef or Chef de Cuisine, you will manage menus, inventory, food safety, and student dining experiences. A degree in Culinary Arts or equivalent, plus 3–5 years in high-volume kitchens, is required;

Qualifications

• Associate or Bachelor’s degree in Culinary Arts or equivalent professional experience.
• 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 production and ensure rigorous consistency, quality, and presentation standards.
• Execute menus in alignment with established recipes, culinary standards, and service expectations.
• Lead and develop culinary staff, including training and coaching.
• Coordinate production schedules, manage inventory and food cost controls.
• Maintain an organized, inspection-ready kitchen and uphold sanitation standards.

Skills

Culinary leadership

Team leadership

Food safety

Operational efficiency

Hospitality mindset

Education

Associate’s or Bachelor’s in Culinary Arts

Job description

The University of Notre Dame is seeking a Sous Chef (Kitchen Manager) to provide leadership in Notre Dame Dining. This role oversees daily production, ensures culinary excellence, and leads a team within residential dining operations across assigned dining halls.

Reporting to the Executive Sous Chef or Chef de Cuisine, you will manage menus, inventory, food safety, and student dining experiences. A degree in Culinary Arts or equivalent, plus 3–5 years in high-volume kitchens, is required;