Sous Chef

Vanderbilt University; Nashville (TN); On-site; USD 40,000 - 60,000; Full time

Job summary

A prestigious academic institution in Nashville is seeking a Sous Chef to lead kitchen operations and ensure high food quality and safety standards. The role includes supervising staff, managing inventory, and ensuring adherence to health regulations. Qualified candidates will have significant culinary experience, preferably in a management role, and must possess excellent leadership and communication skills. The ability to foster a positive team environment while adhering to budgetary guidelines is essential for success in this dynamic position.

Qualifications

• Three years of experience in the food and beverage industry is preferred.
• One year of experience in a culinary management role is preferred.
• ServSafe Manager certification within 30 days of hire is required.

Responsibilities

• Oversee kitchen operations including food prep, presentation, and sanitation.
• Supervise staff and manage work schedules.
• Train culinary staff on menu execution and cooking techniques.

Skills

Leadership

Culinary Skills

Communication

Time Management

Organizational Skills

Inventory Management

Food Safety

Education

High school diploma or GED

Associate’s degree in Culinary Arts

Tools

Microsoft Office

Job description

Sous Chef at Vanderbilt University

The Sous Chef for Vanderbilt Campus Dining will be responsible for day-to-day kitchen operations for a specific dining location. This position will oversee kitchen activities including food preparation, food presentation, menu planning, execution, and culinary excellence. The role covers shifts, acts as unit manager in the absence of the unit manager, and assists in supervising staff to foster productive employee relationships that embrace sustainability and contribute to a positive team environment.

Key Functions And Expected Performance

• Provide leadership and direction over all kitchen activities, including food preparation, food presentation, food portioning, kitchen organization, and sanitation.
• Supervise staff with responsibilities for planning, coordinating, and controlling work schedules, and following departmental procedures and policies.
• Write menus and effectively utilize the menu management system to provide menu and nutritional information to students.
• Train, engage, and guide culinary staff in menu execution, cooking techniques, ingredient utilization, equipment operation, kitchen flow, time management, food safety, and sanitation.
• Monitor and record inventory and place orders for food, beverage, dry goods, and other supplies, while maintaining unit budgetary guidelines.
• Supervise and inspect all preparation and cooking equipment regularly to ensure they are clean, sanitary, and in proper operating order.
• Ensure that food products, presentation, and plating are of the highest quality and prepared to serve in a timely manner.
• Develop and test new recipe options based on customer feedback.
• Monitor and control food waste and identify opportunities for improvement of food/labor costs.
• Monitor holding and storage operations, stocking, and food rotation, and guarantee food service sanitation standards are met.
• Supervise hourly union staff and ensure compliance with the Collective Bargaining Contract, including direct supervision and documentation of all disciplinary processes.

Supervisory Relationships

This position has direct supervisory responsibility over hourly food service employees and reports administratively and functionally to the unit Chef or General Manager (or other position, depending on location).

Education And Certifications

• A high school diploma or GED is necessary.
• An associate’s degree from an accredited higher education institution with specialized training in Culinary Arts is preferred.

Experience And Skills

• Minimum of three (3) years’ experience in the food & beverage industry is preferred.
• Minimum of one (1) year experience in a culinary management role is preferred.
• Operational experience with a variety of food service applications and computerized menu management systems is preferred.
• ServSafe Manager certification within 30 days of hire is required.
• AllerTrain U certification within 30 days of hire is necessary.
• Ability to teach, coach, mentor, and assess performance; take corrective or disciplinary action when needed is necessary.
• Ability to learn and adapt to new systems and applications is necessary.
• Basic computer skills and an ability to work in Microsoft Office applications (Word, Outlook, Excel) is necessary.
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary.
• Ability to meet multiple deadlines and manage competing priorities is necessary.
• Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.) is necessary.
• Strong time management, organizational and multi-tasking skills and an eye for detail is necessary.
• Manage people, maintain confidentiality and be accountable for Vanderbilt assets is necessary.