Senior Sous Chef & Kitchen Lead – Student Dining

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

Job summary

The University of Notre Dame is seeking a Sous Chef to lead a high-quality, student-centered culinary program within its residential dining operations. You will manage daily kitchen activities, ensure culinary excellence, and guide both professional cooks and student staff to uphold standards across assigned dining halls.

Reporting to a senior culinary leader, you will drive menu execution, safety compliance, and staff development in a fast-paced campus environment, with a focus on hospitality

Qualifications

• Education: Associate’s or Bachelor’s degree in Culinary Arts (or equivalent professional experience).
• Experience: 3–5 years in high-volume food service environments.
• Leadership: Demonstrated experience leading kitchen teams.
• Knowledge: 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 line with recipes, standards, and service expectations.
• Support menu implementation, including station setup, development, and ingredient selection.
• Maintain a strong culinary presence during service for a premium student dining experience.
• Supervise culinary staff, setting clear expectations and accountability.
• Provide hands-on training in techniques, safety, and production standards.
• Drive performance management through coaching and feedback.
• Foster a professional, team-oriented kitchen environment.

Skills

Culinary leadership

Team leadership

Food safety knowledge

Quality standards

Education

Associate’s or Bachelor’s degree in Culinary Arts

Job description

The University of Notre Dame is seeking a Sous Chef to lead a high-quality, student-centered culinary program within its residential dining operations. You will manage daily kitchen activities, ensure culinary excellence, and guide both professional cooks and student staff to uphold standards across assigned dining halls.

Reporting to a senior culinary leader, you will drive menu execution, safety compliance, and staff development in a fast-paced campus environment, with a focus on hospitality