Sous Chef – High-Volume Catering & Events

Notre Dame Hospitality; Notre Dame (IN); On-site; USD 65,000 - 90,000; Full time

Job summary

Notre Dame is seeking a Sous Chef with Three Leaf Catering to lead a dynamic, high‑volume catering program spanning events, retail café production, and special ceremonies. You will balance hands‑on cooking with strategic planning to deliver exceptional guest experiences.

The role requires adaptability, precision, and creativity, with leadership across event execution, plating, and service coordination in a fast-paced university setting.

Qualifications

• Education: Associate’s or Bachelor’s degree in Culinary Arts (or equivalent).
• Experience: 3–5 years of progressive culinary experience in high‑volume food service.
• Leadership: Demonstrated experience leading teams in a kitchen or production setting.
• Knowledge: Expert-level understanding of food safety, sanitation, and production systems.

Responsibilities

• Lead hands-on food production across catering formats, café offerings, and events with precision and adaptability.
• Oversee on-site catering events, lead setup, execution, and breakdown with high standards.
• Direct and coach culinary staff and event teams, fostering accountability and growth.
• Coordinate production schedules, manage inventory and prep allocation across service streams.
• Maintain strict food safety and sanitation standards across all environments.

Skills

Leadership

Team management

High-volume cooking

Food safety knowledge

Education

Associate or Bachelor in Culinary Arts

Job description

Notre Dame is seeking a Sous Chef with Three Leaf Catering to lead a dynamic, high‑volume catering program spanning events, retail café production, and special ceremonies. You will balance hands‑on cooking with strategic planning to deliver exceptional guest experiences.

The role requires adaptability, precision, and creativity, with leadership across event execution, plating, and service coordination in a fast-paced university setting.