Lead Campus Kitchen Chef - High-Volume Dining & Growth

utaustin; Utah; On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Medical coverage

Transit benefits

Retirement contributions

Longevity pay

Paid vacation & holidays

Career development

Job summary

University Housing and Dining is seeking a Sous Chef to lead daily culinary operations on UT's main campus. You will supervise kitchen staff, ensure quality and safety, and help execute menus in a high-volume dining environment.

You will use FoodPro for forecasting, ordering, and inventory, while coordinating production to meet service needs with professionalism and teamwork. This role emphasizes leadership, training, and adherence to UHD standards.

Qualifications

• High school graduation or GED required.
• Two years of cooking experience in restaurant, commercial, or institutional facility.
• One year of kitchen supervisory experience in food service or similar capacity.
• Experience following recipes.
• Experience with operating standard cooking equipment.
• Ability to complete and maintain Food Safety Training required by UHD.

Responsibilities

• Oversee daily kitchen operations to ensure consistent food quality, timely production, and adherence to recipes and portion guidelines; act as shift lead and coordinate production schedules.
• Supervise cooks, food service workers, and kitchen staff; provide coaching, recruitment support, onboarding, and training; conduct performance reviews and ensure safety standards.
• Support execution of planned menus, maintain freshness and presentation, and collaborate on seasonal/event menus; monitor recipe quality and food cost.
• Maintain clear communication between kitchen and service teams and help keep production records and food safety logs up to date.

Skills

Leadership

Food safety

Recipe following

Team supervision

Education

High school diploma or GED

Culinary degree (preferred)

Tools

Microsoft Office

Job description

University Housing and Dining is seeking a Sous Chef to lead daily culinary operations on UT's main campus. You will supervise kitchen staff, ensure quality and safety, and help execute menus in a high-volume dining environment.

You will use FoodPro for forecasting, ordering, and inventory, while coordinating production to meet service needs with professionalism and teamwork. This role emphasizes leadership, training, and adherence to UHD standards.