Lead Sous Chef - Campus Dining & Growth

The University of Texas at Austin; Austin (TX); On-site; USD 47,000 - 58,000; Full time

Benefits offered by this job

Health coverage

Free transit

Retirement contributions

Longevity pay

Paid time off

Career development

Job summary

The University of Texas at Austin is seeking a Sous Chef to support daily culinary operations in a high-volume university dining facility on the UT Main Campus. You will lead food production, uphold UHD standards for quality and safety, and provide leadership for kitchen staff under the direction of the General Manager, Chef Manager, or Assistant Manager.

Responsibilities include supervising shifts, coaching staff, recruiting and onboarding, and ensuring adherence to recipes, portions, and

Qualifications

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

Responsibilities

• Oversee daily kitchen operations to ensure consistent food quality and timely production; serve as shift lead and manage production schedules.
• Supervise cooks and kitchen staff; provide real-time coaching and guidance.
• Assist in recruitment, onboarding, and training of new team members.
• Support planned menus and seasonal events with feedback on recipes and presentation.
• Ensure proper food safety, sanitation, and record-keeping across the kitchen.

Skills

Cooking experience

Kitchen supervision

Food safety

Recipe following

Equipment operation

Education

High school diploma

Tools

FoodPro

Job description

The University of Texas at Austin is seeking a Sous Chef to support daily culinary operations in a high-volume university dining facility on the UT Main Campus. You will lead food production, uphold UHD standards for quality and safety, and provide leadership for kitchen staff under the direction of the General Manager, Chef Manager, or Assistant Manager.

Responsibilities include supervising shifts, coaching staff, recruiting and onboarding, and ensuring adherence to recipes, portions, and