Lead Sous Chef & Kitchen Manager – Campus Dining

Notre Dame Hospitality; Notre Dame (IN); On-site; USD 50,000 - 61,000; Full time

Job summary

Notre Dame Dining seeks a Sous Chef (Kitchen Manager) to lead culinary operations across residential dining. You will manage daily production, mentor staff, and uphold the highest standards of food safety and hospitality within a fast-paced, student-centered program.

The role emphasizes menu execution, cost control, and collaborative leadership in a large-scale institutional dining environment. Preference for CSC certification and collegiate dining experience.

Qualifications

• Associate’s or Bachelor’s degree in Culinary Arts or equivalent professional experience.
• 3–5 years of progressive culinary experience in high-volume food service environments.
• Strong leadership and people management skills.
• Expert-level understanding of food safety, sanitation, and production systems.

Responsibilities

• Oversee daily food production within assigned stations.
• Lead and develop culinary staff, including student workers.
• Manage inventory, purchasing, and cost-controls to ensure quality and affordability.
• Ensure compliance with local, state, and university health, safety, and sanitation standards.

Skills

Culinary leadership

Food safety

Team leadership

High-volume service

Menu execution

Education

Associate/Bachelor in Culinary Arts

ACF Certified Sous Chef (CSC)

Tools

Kitchen production systems

Job description

Notre Dame Dining seeks a Sous Chef (Kitchen Manager) to lead culinary operations across residential dining. You will manage daily production, mentor staff, and uphold the highest standards of food safety and hospitality within a fast-paced, student-centered program.

The role emphasizes menu execution, cost control, and collaborative leadership in a large-scale institutional dining environment. Preference for CSC certification and collegiate dining experience.