Executive Sous Chef - Training Table | Full-Time | Vanderbilt University Athletics

Oak View Group; Nashville (TN); On-site; USD 70,000 - 75,000; Full time

Job summary

A leading organization seeks an Executive Sous Chef for Vanderbilt University Athletics. This role supports the Executive Chef in culinary operations, ensuring high-quality meals that meet athletes' nutritional needs while supervising staff and maintaining food safety standards. The position offers competitive pay and comprehensive benefits for full-time employees.

Benefits

Health insurance

Dental insurance

Vision insurance

401(k) savings plan

401(k) matching

Paid time off

Qualifications

• Minimum of 3 years culinary experience, 1 year in a leadership role.
• Strong understanding of nutrition principles.
• Ability to work flexible hours and lift over 40 lbs.

Responsibilities

• Assist Executive Chef in managing food prep and kitchen operations.
• Supervise and train culinary staff.
• Maintain compliance with food safety practices and regulations.

Skills

Organizational skills

Communication

Interpersonal skills

Problem-solving

Multitasking

Education

ServSafe Certification

Tools

Standard kitchen equipment

Job description

Overview

The Executive Sous Chef – Training Table supports the Executive Chef in the daily culinary operations of Vanderbilt University Athletics, ensuring the preparation and delivery of nutritious, high-quality meals tailored to the performance and recovery needs of student-athletes. This role is critical in maintaining the highest standards of food safety, quality, and service in a fast-paced, performance-driven environment.This role will work closely with sports dietitians, strength and conditioning staff, and athletic administrators to execute menus that align with nutritional protocols, supervise culinary staff, and maintain operational efficiency.

This role pays an annual salary of $70,000 - $75,000.

Benefits for Full-Time roles: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

This position will remain open until August 31, 2025.

Responsibilities

• Assist the Executive Chef in managing all aspects of food preparation and kitchen operations for the Training Table, ensuring meals meet nutritional and quality standards

• Supervise and train culinary staff, fostering a collaborative and disciplined kitchen culture focused on athlete fueling and safety

• Maintain clear communication with sports dietitians and athletic staff to ensure menu execution aligns with dietary guidelines and athlete needs

• Oversee kitchen sanitation, food safety practices, and compliance with HACCP and ServSafe regulations

• Assist in inventory management, ordering, and minimizing waste while supporting budgetary goals

• Ensure proper use, maintenance, and training of kitchen equipment and tools

• Support meal service operations, including meal prep for training days, competitions, travel, and special events

• Monitor food production timing to guarantee prompt service that aligns with training schedules

• Conduct end-of-day kitchen breakdown, cleaning, and storage following health and safety protocols

• Serve as acting kitchen leader in the Executive Chef’s absence

• Participate in ongoing culinary staff development and performance evaluations

• Assist with recipe standardization, menu adjustments, and implementation of new performance nutrition initiatives

• Perform other duties as assigned by the Executive Chef

Qualifications

• Minimum of 3 years culinary experience with at least 1 year in a supervisory or leadership role, preferably in sports nutrition, institutional dining, or high-volume kitchens

• ServSafe Certification required; knowledge of HACCP and local health regulations

• Strong understanding of nutrition principles related to athlete performance and recovery

• Proven ability to manage kitchen staff, training, and workflow in a fast-paced environment

• Excellent organizational, communication, and interpersonal skills

• Ability to multitask and solve problems quickly and effectively

• Proficient in use and maintenance of standard kitchen equipment (ovens, grills, slicers, mixers, etc.)

• Ability to work flexible hours including early mornings, evenings, weekends, and holidays based on athletic schedules

• Ability to lift 40+ lbs and stand for extended periods