Sous Chef & Culinary Leader - Campus Dining & Events

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

Benefits offered by this job

Medical

Vision

UNUM

Discount Program

Commuter Benefits

EAP

401k

Sick Time

Holiday Pay

Tuition Reimbursement

Paid Time Off

Job summary

Elior Collegiate Dining in Kenosha, WI is seeking an experienced Sous Chef to lead daily culinary operations, supervise a union-team, ensure food quality, recipe compliance, and cost control while delivering exceptional service in a fast-paced campus setting.

You will manage menus, costing, scheduling, inventory, and events, develop staff, maintain food safety standards, and collaborate with catering and campus partners to provide memorable dining experiences.

Qualifications

• 3–5 years of culinary management experience.
• Experience in institutional, higher education, contract foodservice, hotel or high‑volume operations.
• Strong catering experience including events and functions.
• Experience following standardized recipes and costing menus.
• Experience with ordering, inventory management and pars.
• Experience developing and managing employee schedules.
• Strong leadership and communication skills; able to manage a union environment.

Responsibilities

• Direct and participate in daily food preparation, seasoning, cooking and presentation.
• Ensure recipes are followed to maintain quality, portions and costs.
• Develop and cost menus based on customer preferences, nutrition, and budgets.
• Support menu planning, purchasing specs and new menu development.
• Lead planning, preparation and execution of catered events and functions.
• Create employee schedules based on operational needs.
• Manage ordering, receiving, inventory and pars.
• Supervise and develop employees within a union account.
• Maintain food safety, sanitation and workplace safety standards.
• Monitor quality, presentation and cleanliness across production and service areas.
• Control food and labor costs to meet budget goals.
• Utilize computer skills for scheduling, ordering, reporting and admin tasks.
• Ensure high level of customer service and positive team environment.
• Perform other duties as assigned.

Skills

Culinary management

Team leadership

Cost control

Scheduling

Food safety

Communication

Union environment experience

Education

Bachelor’s degree in institutional management or related field

Tools

Excel

Scheduling software

Job description

Elior Collegiate Dining in Kenosha, WI is seeking an experienced Sous Chef to lead daily culinary operations, supervise a union-team, ensure food quality, recipe compliance, and cost control while delivering exceptional service in a fast-paced campus setting.

You will manage menus, costing, scheduling, inventory, and events, develop staff, maintain food safety standards, and collaborate with catering and campus partners to provide memorable dining experiences.