Sous Chef

University of Colorado; Boulder (CO); On-site; USD 42,000 - 57,000; Full time

Job summary

University of Colorado Boulder is seeking a Sous Chef to provide leadership across our dining locations and oversee production, quality, and safety of food service operations. The role includes input on menus, recipes, and ingredient testing to ensure accuracy, yield, authenticity and quality while maintaining allergen labeling standards.

The successful candidate will manage staff, implement SOPs and training, and ensure compliance with sanitation regulations and safety measures in a busy campus

Qualifications

• Four years of food service experience. Education may substitute for experience.
• Must obtain food safety certification within 6 months of hire and maintain certification.
• Ability to work in a team driven environment.
• Attention to detail.
• 2 years experience in fast paced high volume university or institutional food service operation.
• Supervisory experience.

Responsibilities

• Ensure all areas are setup and broken down in accordance with SOP's.
• Understands operation, keeps equipment clean and in excellent condition through personal inspection and places work orders for equipment in need of repair.
• Fulfills and serves hands‑on production of menus as assigned by prepping, cooking, baking and otherwise assembling standardized recipes.
• Ensures all ParTech and A9 labeling procedures are followed during schedule shift and determines corrective action when out of compliance.
• Directs work flow of assigned staff and production.
• Makes service decisions based on product outages and menu changes.
• Assist with ordering and receiving of product as need.
• Successfully pass State Food Safety Manager Level Certification and offers tutoring assistance to staff.

Skills

Food service experience

Team leadership

Attention to detail

Job description

Requisition Number: 75165

Location: Boulder, Colorado

City: Boulder

State: Colorado

Employment Type: University Staff

Schedule: Full-Time

Posting Close Date: 01-Oct-2026

Date Posted: 28-Sep-2026

Job Summary

The Campus Dining & Hospitality team at the University of Colorado, Boulder is seeking applications for a Sous Chef! This position provides extensive oversight and leadership in their assigned dining location and overall dining services when needed. This includes providing input for new and existing products/menus/recipes and test them to ensure accuracy of ingredients, methodology, yield, authenticity and quality, as well as assigning and delegating standardized recipe preparation, ensuring quality, allergen labeling and food safety measures are followed in the specific assigned production area. Applications received by October 1, 2026, will receive full consideration. The position will remain open until filled, and applications submitted after October 1 will continue to be reviewed on an ongoing basis. We encourage all qualified candidates to apply.

CU is an Equal Opportunity Employer and complies with all applicable federal, state, and local laws governing nondiscrimination in employment. We are committed to creating a workplace where all individuals are treated with respect and dignity, and we encourage individuals from all backgrounds to apply, including protected veterans and individuals with disabilities.

Who We Are

The Division of Student Life consists of 36 departments that provide student support and services dedicated to helping students become successful, curious, competent individuals during their time at CU Boulder.

At CU Boulder, dining is more than just a meal-it's an experience. Our award-winning dining venues serve fresh, sustainable, and innovative cuisine crafted by a passionate team dedicated to your well-being.

Every year, we proudly serve over 3 million meals, fueling healthy bodies and minds with options that are as delicious as they are nutritious. From community-building events to hands-on food education, we're here to help Buffs build lifelong habits for a healthier future.

What Your Key Responsibilities Will Be

Kitchen Prep/Operation and Production

• Ensure all areas are setup and broken down in accordance with SOP's.
• Understands operation, keeps equipment clean and in excellent condition through personal inspection and places work orders for equipment in need of repair.
• Fulfills and serves hands‑on production of menus as assigned by prepping, cooking, baking and otherwise assembling standardized recipes.
• Ensures all ParTech and A9 labeling procedures are followed during schedule shift and determines corrective action when out of compliance.
• Directs work flow of assigned staff and production.
• Makes service decisions based on product outages and menu changes.
• Assist with ordering and receiving of product as need.
• Successfully pass State Food Safety Manager Level Certification and offers tutoring assistance to staff. Proficient in adhering to sanitation regulations and prioritizing safety precautions.

Personnel

• Assist with culinary staff selection, training and onboarding process.
• Assist with creating standardized operating procedures and staff training methods.
• Empower others to make decisions in areas within their span of control.
• Ensure employees follow assigned schedule, appropriate break times and follow proper procedures of requesting time off.
• Responsible for performance management and holds employees accountable.
• Follow progressive coaching processes and presents staff issues to Executive Culinary Team/HR to assess any needed action.
• Report workplace injuries and follows departmental HR processes.
• Display and demonstrate thoughtful and timely communication skills.

Quality Assurance

• Provide and ensure customer service standards are met in assigned functional area.
• Offers recommendations and solutions to the Executive Culinary team to improve daily operations of functional area.
• Actively contributes to menu development with Executive Culinary team, which includes oversight of inventory and recommending purchasing needs specific to the functional area/kitchen needs.
• Serves on the food safety response team and responds to all food safety emergencies as appropriate to the work assignment.

What You Should Know

• Positions with Campus Dining and Hospitality may be subject to changes in work schedule and campus location.

What We Can Offer

• The annual salary for this position is $49,358.
• Our outstanding benefits include:
  • Paid days off: 22 vacation days, 15 sick leave days and 11 holidays per year.
  • Access to medical, vision, dental and life insurance.
  • Tuition reimbursement.
  • A 10% employer contribution retirement plan.
  • EcoPass for free RTD rides.
  • Opportunity for career growth within the division of student life and the CU Boulder campus!

Benefits

At the University of Colorado Boulder, we are committed to supporting the holistic health and well‑being of our employees. Our comprehensive benefits package includes medical, dental, and retirement plans; generous paid time off; tuition assistance for you and your dependents; and an ECO Pass for local transit. As one of Boulder County's largest employers, CU Boulder offers an inspiring academic community and access to world‑class outdoor recreation. In fact, CU Boulder has been named one of Forbes' America's Best Large Employers, ranking #4 among large employers in Colorado and #28 among universities nationwide. Explore additional perks and programs through the CU Advantage program.

Be Statements

Be courageous. Be inspired. Be Boulder.

What We Require

• Four years of food service experience. Education may substitute for experience.
• Must obtain food safety certification appropriate for the position level within 6 months of hire and maintain certification for the duration of employment with CDH.

What You Will Need

• Ability to work in a team driven environment.
• Attention to detail.

What We Would Like You to Have

• 2 years experience in fast paced high volume university or institutional food service operation.
• Supervisory experience.

Essential Services

This position is designated "essential/critical services." The incumbent is required to respond to requests for work during campus emergencies (snow, wind, rain, flood and any other natural or man-made event) and report to work for regularly assigned shifts during emergency campus closures.