Sous Chef — High-Volume University Dining Leader

University of Texas; United States; On-site; USD 47,000 - 58,000; Full time

Benefits offered by this job

Medical coverage

Free bus rides

Retirement contributions

Paid vacation

Job summary

The University of Texas at Austin is seeking a dedicated Sous Chef to support daily culinary operations in a high-volume university residential or retail dining facility. Under the guidance of the General Manager, Assistant Manager, or Chef Manager, you will lead food production, ensure culinary excellence, and uphold UHD standards for quality, safety, and sanitation.

You will mentor kitchen staff, support menu execution, and contribute to a positive, team-centered kitchen culture while ensuring

Qualifications

• High school graduation or GED.
• Two years of cooking experience in a restaurant, commercial, or institutional facility.
• One year of kitchen supervisory experience in food service or a similar capacity.
• Experience following recipes.
• Experience with operating standard cooking equipment.
• Ability to complete and maintain Food Safety Training required by University Housing and Dining.
• Relevant education and experience may be substituted as appropriate.

Responsibilities

• Oversee daily kitchen operations to ensure consistent food quality, timely production, and adherence to established recipes and portion guidelines.
• Serve as the shift lead in the kitchen, coordinating food preparation, managing production schedules, and adjusting in real time to meet service needs.
• Ensure that all culinary staff follow local, state, and UHD food safety and sanitation policies.
• Monitor kitchen organization, equipment usage, and cleanliness to support a safe, functional work environment.
• Utilize the FoodPro system for forecasting, ordering, production planning, inventory management, and food cost evaluation.
• Maintain accuracy and accountability in system inputs to support operational efficiency and cost control.
• Supervise cooks, food service workers, and other kitchen staff during assigned shifts.
• Offer real-time coaching and guidance to ensure consistency in technique, efficiency, and presentation.
• Participate and support recruitment efforts for dining staff in collaboration with UHD HR.
• Assist in onboarding and training new team members, reinforcing proper food handling procedures and kitchen safety.
• Help monitor daily performance and support staff accountability while fostering a respectful and productive kitchen environment.
• Conduct performance reviews, track training progress, and support staff development.
• Set clear expectations for conduct, service, and safety, and model the standards expected from all team members.
• Address performance concerns promptly and professionally, issuing corrective actions when necessary in alignment with UHD HR policies.
• Support the execution of planned menus, ensuring food is fresh, well-prepared, and attractively presented.
• Collaborate with the culinary leadership to maintain quality standards and implement seasonal or special event menus.
• Provide feedback on recipes and contribute to continuous improvement in flavor, presentation, and efficiency.
• Monitor product freshness and proper rotation.
• Ensure clear communication between kitchen and service teams to maintain timely meal service.
• Relay shift updates, product shortages, or operational issues to managers and peers.
• Help maintain up-to-date production records and support compliance with food safety logs and kitchen documentation.
• Represent UHD values through respectful communication and teamwork with staff, students, and guests.
• Other duties as assigned.

Skills

Cooking experience

Kitchen supervisory

Following recipes

Operating cooking equipment

Food safety training

Staff coaching

Education

High school graduation or GED

Culinary Degree

Tools

FoodPro

Microsoft Office

Job description

The University of Texas at Austin is seeking a dedicated Sous Chef to support daily culinary operations in a high-volume university residential or retail dining facility. Under the guidance of the General Manager, Assistant Manager, or Chef Manager, you will lead food production, ensure culinary excellence, and uphold UHD standards for quality, safety, and sanitation.

You will mentor kitchen staff, support menu execution, and contribute to a positive, team-centered kitchen culture while ensuring