Sous Chef

Elior; Kenosha (WI); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Medical (FT Employees)

Dental

Vision

Tuition Reimbursement (FT Employees)

Commuter Benefits (Parking and Transit

401k

Sick Time

Holiday Pay (9 paid holidays)

Paid Time Off

Job summary

Elior Collegiate Dining in Kenosha, WI seeks a skilled Sous Chef to lead daily culinary operations in a union environment. You will supervise staff, ensure high food quality, and manage costs while maintaining exceptional service.

The role requires extensive catering experience, strong administrative skills, and a track record of developing menus and leading catered events. Join UW Parkside’s dining team today.

Qualifications

• 3–5 years of culinary management experience required.
• Experience in institutional, higher education, contract foodservice, hotel, or high-volume operations.

Responsibilities

• Direct and participate in daily preparation, seasoning, cooking, and presentation of menu items.
• Ensure recipes are followed to maintain food quality, portion control and cost standards.
• Develop and cost menus considering customer preferences, nutrition, production needs, and budget.

Education

Bachelor's degree in institutional management or related field

Job description

Job Reference Number: 43174

Employment Type: Full-Time, Onsite Segment: Education

Brand: Elior-Collegiate-Dining

Location: University of Wisconsin - Parkside

The Role at a glance:

We are looking to add a skilled, experienced Sous Chef to our Elior Collegiate Dining team in Kenosha, WI. As a Sous Chef, you will play a key leadership role in daily culinary operations, supervising and developing team members while ensuring consistent food quality, recipe compliance, cost control, and exceptional service. This position requires a strong catering background, solid administrative and computer skills, and experience managing employees in a union environment.

What you'll be doing:

• Direct and participate in the daily preparation, seasoning, cooking, and presentation of menu items.
• Ensure recipes are followed consistently to maintain food quality, portion control, and cost standards.
• Develop and cost out menus while considering customer preferences, nutritional needs, production requirements, and budgetary goals.
• Support menu planning, recipe testing, purchasing specifications, and new menu development.
• Lead the planning, preparation, setup, and execution of catered events and special functions.
• Create employee schedules based on operational and business needs.
• Manage ordering, receiving, inventory, and product levels, including establishing and maintaining pars.
• Supervise, train, coach, and evaluate employees within a union account while following applicable policies and procedures.
• Maintain proper production, food safety, sanitation, and workplace safety standards.
• Monitor food quality, presentation, cleanliness, and sanitation throughout production and service areas.
• Control food, labor, and operating expenses to support financial goals and budget expectations.
• Utilize strong computer skills to complete scheduling, ordering, reporting, administrative tasks, and other required documentation.
• Ensure a high level of customer service and support a positive team environment.
• Perform other duties as assigned.

What we're looking for:

• 3–5 years of culinary management experience.
• Experience in institutional, higher education, contract foodservice, hotel, or high-volume restaurant operations.
• Strong catering experience, including planning and executing events and special functions.
• Experience following standardized recipes and costing menus.
• Experience with ordering, inventory management, and establishing pars.
• Experience developing and managing employee schedules.
• Strong employee management and team-development skills, preferably within a union environment.
• Proven ability to control food and labor costs and manage budgets.
• Strong computer skills with the ability to complete administrative work, reporting, scheduling, and ordering systems.
• Strong leadership and written and verbal communication skills.
• Ability to maintain high standards for food quality, safety sanitation, and presentation.

Nice-to-haves:

• Bachelor's degree in institutional management, nutrition, dietetics, hotel and restaurant management, or a related field.
• Certification from a recognized culinary institution or an equivalent combination of education and experience.
• Higher education or contract foodservice experience.

Where you'll be working:

UW Parkside

Compensation Range

Up to $60,000 / yea based on experience.

Our Benefits:

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit)
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off

About Elior Collegiate:

Elior Collegiate Dining is rewriting the rules of campus dining, serving up bold flavors, fresh ideas, and high-impact experiences that fuel student life. We partner with forward-thinking colleges and universities to create vibrant, customized dining programs that spark connection, celebrate culture, and make food a defining part of the college journey.

About Elior-North America:

Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.

At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.

Disclaimer:

This job description can be revised by management as needed.

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