Sous Chef

Elior Collegiate Dining; Kenosha (WI); On-site; USD 36,000 - 60,000; Full time

Benefits offered by this job

Medical (FT Employees)

Vision

Voluntary UNUM offering for Accident,

Job summary

Elior Collegiate Dining in Kenosha, WI seeks an experienced Sous Chef to lead culinary operations, supervise teams, and ensure consistent quality and cost control in a union environment. Strong catering background and admin skills preferred.

The role emphasizes menu costing, recipe standardization, event support, and scheduling, with a focus on safety, sanitation, and superior service.

Qualifications

• 3–5 years in culinary management or equivalent leadership role.
• Experience in institutional, collegiate, or high-volume operation.
• Ability to cost menus and manage recipes.
• Experience supervising union-staff and scheduling.

Responsibilities

• Direct daily prep, cooking, and plating of menu items.
• Ensure recipes and portions meet standards and budgets.
• Cost and develop menus considering needs and production needs.
• Plan and support catered events and functions.
• Create employee schedules and manage labor costs.
• Oversee ordering, inventory, and pars; supervise union staff.
• Maintain food safety, sanitation, and safety protocols.
• Monitor quality, presentation, and service throughout areas.

Skills

Culinary management

Leadership

Union experience

Cost control

Computer skills

Education

Bachelor’s degree in institutional management

Culinary certification

Tools

Scheduling software

Job description

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.

Compensation Range

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

• Medical (FT Employees)
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity