Lead Sous Chef — High-Volume Campus Dining

University of Notre Dame; Notre Dame (IN); On-site; USD 55,000 - 75,000; Full time

Job summary

University of Notre Dame invites applications for a Sous Chef to lead the culinary program across residential dining. Reporting to the Executive Sous Chef or Chef de Cuisine, you will oversee daily kitchen operations, ensure culinary excellence, and mentor staff within an assigned dining hall or production area.

This role emphasizes consistency, efficiency, and a premium student dining experience, with an on-site BOH focus and the need for strong leadership in a fast-paced environment.

Qualifications

• Associate's or Bachelor's degree in Culinary Arts or equivalent professional experience.
• 3-5 years of progressive culinary experience in high-volume environments.
• Demonstrated leadership of kitchen teams in a production setting.
• Expert-level understanding of food safety, sanitation, and production systems.

Responsibilities

• Oversee daily food production within assigned stations, ensuring consistency, quality, and presentation.
• Execute menus in alignment with recipes, standards, and service expectations.
• Support menu implementation, including station setup, development, and ingredient selection.
• Maintain a strong culinary presence during service to ensure premium student dining experience.
• Supervise culinary staff, including cooks and student workers, with clear expectations and accountability.
• Provide hands-on training in culinary techniques, safety, sanitation, and production standards.
• Drive performance through coaching and feedback.
• Foster a professional, team-oriented kitchen environment.

Skills

Culinary Leadership

Team Leadership

Food Safety Knowledge

Education

Associate's or Bachelor's in Culinary Arts

Job description

University of Notre Dame invites applications for a Sous Chef to lead the culinary program across residential dining. Reporting to the Executive Sous Chef or Chef de Cuisine, you will oversee daily kitchen operations, ensure culinary excellence, and mentor staff within an assigned dining hall or production area.

This role emphasizes consistency, efficiency, and a premium student dining experience, with an on-site BOH focus and the need for strong leadership in a fast-paced environment.