Demi Sous Chef | Campus and Auxiliary Dining Halls

University of Notre Dame; Notre Dame (IN); On-site; USD 27,207 - 31,684; Full time

Job summary

An esteemed educational institution located in Indiana is seeking an experienced culinary leader to manage the kitchen operations. This role involves leading the culinary team, ensuring food quality, and maintaining sanitation standards. Candidates should have at least 3 years of professional cooking experience, excellent communication skills, and the ability to thrive in a dynamic kitchen environment. This position offers a pay rate between $19.75 and $23.00 per hour, with opportunities for growth in a supportive community.

Qualifications

• Minimum of 3 years of professional cooking experience required.
• Excellent communication and interpersonal skills needed.
• Ability to thrive in a fast-paced kitchen environment essential.
• Strong commitment to cleanliness and organization is critical.
• Must be able to work flexible hours including evenings and weekends.

Responsibilities

• Lead culinary team and manage the operational plan.
• Evaluate and improve employee knife skills.
• Facilitate training, scheduling, and production timelines.
• Ensure food quality and sanitation standards are met.
• Oversee daily sanitation of kitchen equipment and facilities.
• Assist with purchasing and inventory maintenance.

Skills

Professional cooking/restaurant experience

Communication skills

Team-oriented mindset

Attention to detail

Job description

Overview

The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person—mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University’s mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!

Responsibilities

• Lead culinary team and administrate/coordinate operational plan
• Evaluate employee knife skills and identify areas of improvement
• Facilitate training, staff scheduling, cooking timelines and production schedules
• Inspect food to ensure it meets standards of quality and impart expectations of quality to production staff
• Directly oversee the team's daily sanitation procedures of all kitchen equipment and facilities
• Assist with purchasing and maintain inventories

Qualifications

• Minimum of 3 years of professional cooking/restaurant experience
• Excellent communication and interpersonal skills
• Ability to thrive in a fast-paced, team-oriented kitchen environment
• Strong attention to detail with an unwavering commitment to cleanliness and organization
• Ability to work flexible hours, including evenings and weekends
• A positive attitude and a team-first mindset

Pay and Benefits

Pay Rate: $19.75 - $23.00/hr

The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.