Lead Sous Chef — Campus Dining & Team Leadership

Sweetwater

Fort Wayne (IN)

On-site

USD 42,000 - 62,000

Full time

14 days+

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Job summary

Sweetwater is seeking a customer-facing Sous Chef to join our in-house dining team in Fort Wayne, IN. The role requires day and weekend availability, with a 40-hour work week and ongoing scheduling around campus events.

You will lead cooks, supervise lunch and weekend services, and solve daily kitchen challenges. The ideal candidate has 3–5+ years of kitchen leadership, a culinary degree is preferred, and ACF accreditation is a plus.

Qualifications

Has experience with all levels of the ordering process in a kitchen environment.
Must have 3-5+ years of experience cooking/managing a kitchen team.
Culinary degree preferred & ACF accreditation is a plus.
Ability to multitask and complete tasks at a fast but accurate pace.
Ability to work well under pressure and meet productivity rates/deadlines.
Ability to lift heavy objects (up to 50lbs.)
Flexibility with scheduling between two dining locations.

Responsibilities

Problem solve and resolve customer issues at a high level.
Oversee the ordering of a product while maintaining low food waste levels.
Execute batch cooking and other different cooking techniques as well as a variety of cuisines.
Communicate effectively with teams and individuals to improve and critique already established dishes on a professional level.
Coach team members at multiple diner stations by providing insightful feedback and training.
Set the attendance standard for team members by being reliable for day-to-day operations and on time for their shifts.
Maintain a high standard for organization and cleanliness, keeping stations clean and complying with food safety standards.
Cultivate and foster a culture where employees are valued.