Sous Chef, IU Dining and Hospitality

Indiana University Bloomington; Bloomington (IN); On-site; USD 23,000 - 33,000; Full time

Benefits offered by this job

Medical and dental insurance

Tuition subsidy for IU employees and/​

Paid holidays

Paid time off

Employee assistance program

Job summary

Indiana University Bloomington is seeking a Residential Dining supervisor to oversee meal production in the main kitchen and related units. You will lead culinary staff, coordinate daily schedules, train team members, and ensure consistent quality and safety across all menu items.

The role requires a high school diploma or equivalent, 2 years of institutional food service, and a ServSafe certification within 180 days of hire. Bloomington, IN-based, full-time with comprehensive benefits.

Qualifications

• Education: High school diploma or equivalent (GED/HSED).
• Work experience: 2 years commercial or institutional food service.
• Licenses: ServSafe certification within 180 days from hire.

Responsibilities

• Collaborates with the Chef de Cuisine to plan and produce meals.
• Leads culinary production and trains the culinary team.
• Allocates staff to stations and sets daily schedules.
• Manages inventory, storage, and daily preparation.
• Identifies recipe errors and coordinates corrective actions with leadership.
• Oversees onboarding and training for new staff.
• Maintains high standards for food quality and consistency.
• Oversees food operations during shifts.

Skills

Food safety

Communication

Teamwork

Sanitation

Customer service

Interpersonal skills

Hygiene

Stress management

Education

High school diploma or equivalent

Job description

RESIDENTIAL DINING (BA-SDIN-IUBLA)

Indiana University (IU) Dining and Hospitality embraces and expands Indiana University's core values of education, innovation, and tradition which embody the true spirit of Hoosier hospitality.
IU Dining supports the IU community and our guests by serving fresh, delicious, sustainably sourced cuisine in welcoming dining halls and eateries.
Residential dining staff strive to enhance the customer experience through innovative recipes created in-house by IU chefs; new and ongoing partnerships with local and regional producers; and a commitment to nourishing the IU community, all in a service-oriented, collaborative culture characterized by creativity.
Residential dining staff work closely with the teams in retail and Indiana Memorial Unions (IMU) dining to ensure consistent procurement of products that match student preferences and dietary needs.

Department-Specific Responsibilities

• Collaborates with the Chef de Cuisine to execute meal planning and production strategies.
• Leads culinary production and provide comprehensive training for our culinary team.
• Allocates culinary staff to designated stations and establishes daily task schedules.
• Manages inventory ordering, storage, and daily preparation as necessary.
• Responsible for viewing errors in recipes during production and discussing with Chef de Cuisine or Executive Chef actions to correct.
• Facilitates the onboarding process and spearheads training and development initiatives for new culinary staff.
• Maintains rigorous standards of food quality and consistency in recipe execution and food production.
• Actively participate in daily production activities and oversees all food operations during the shift.

General Responsibilities

• Supervises production staff in the use of worksheets and recipes; instructs cooks in the proper preparation procedures. Trains employees on efficient and proper use and care of food service equipment and proper standards of portion control, safety, food quality, temperatures, and visual appeal.
• Coordinates the process of standardizing recipes used in the preparation of menu items. Prepares samples of test recipes, new products, etc. for various audiences. Keeps current with products, trends, and equipment.
• Develops detailed procedures and methods of handling, preparing, and service food products; incorporates those procedures in the standardized recipe file.
• Monitors facility production efficiency. Coordinates and/or participates in the production of foods services as scheduled or as requested by the Director or Associate Director of Dining Services.
• Occasionally takes on special projects, including new menu or venue creation, use of new technology or methods, research and development related to culinary trends, nutrition-related projects, etc.
• Assists the Chef and management in the day-to-day operations of the main kitchen and related units.

Combinations of related education and experience may be considered. Education beyond the minimum required may be substituted for work experience. Work experience beyond the minimum required may be substituted for education.

Education

Required

• High school diploma or equivalent (such as HSED or GED)

Work Experience

Required

• 2 years Commercial or institutional food service experience

Licenses and Certificates

Required

• Food Safety (ServSafe) certification within 180 Days from date of hire

Preferred

• Certification from an approved culinary arts school upon date of hire

Skills

Required

• Ability to work in a safe and efficient manner
• Knowledge of health and safety regulations
• Knowledge of professional cooking principles
• Ability to respond to common food inquiries or complaints from customers and take appropriate action to resolve issues
• Ability to work comfortably in a group environment, treat employees and customers with kindness and respect
• Ability to be a flexible team player in a dynamic environment requiring a customer focused approach and utilizing excellent interpersonal skills, communication, facilitation and coaching skills
• Ability to maintain acceptable standards of personal hygiene
• Ability to react in a positive manner in stressful situations

This position requires tasks typically associated with back-of-the-house food service work. It involves periods of both sedentary work and times of frequent movement about the workspace. Using commercial kitchen equipment and tools, moving supplies weighing from 20 to 50 pounds, and effective communication skills are necessary. This role also will work around both hot and cold temperatures and loud noises. This role involves handling meat and plant-based food products as well as a variety of ingredients that may include some or all of the top 9 allergens in the preparation of menu items. The person in this role must be able to perform the essential functions with or without an accommodation.

Bloomington, Indiana

$20.25 per hour

Shift times vary according to business needs and will include days through the week and alternating weekends.

Management reserves the right to adjust work hours to accommodate special meals and events.

For full-time staff employees, Indiana University offers a wide array of benefits including:

• Comprehensive medical and dental insurance
• Health savings account with generous IU contributions
• Healthcare and dependent care flexible spending accounts
• Basic group life insurance paid by IU
• Voluntary supplemental life, long-term disability, critical illness, and supplemental accidental death & dismemberment insurance
• Base retirement plan with generous IU contributions, subject to vesting
• Voluntary supplemental retirement plan options
• Tuition subsidy for employees and family members taking IU courses
• 10 paid holidays plus a paid winter break each year
• Generous paid time off plans
• Paid leave for new parents and IU-sponsored volunteer events
• Employee assistance program (EAP)

Learn more about our benefits by reviewing the IU Benefit Programs Brochure.

Career Level: Mastery

FLSA: Nonexempt

Job Function: Operations

Job Family: Food Services

Indiana University is an equal opportunity employer and provider of ADA services and prohibits discrimination in hiring. See Indiana University Notice of Non-Discrimination here which includes contact information.

The Annual Security and Fire Safety Report, containing policy statements, crime and fire statistics for all Indiana University campuses, is available online. You may also request a physical copy by emailing IU Public Safety at [e-mail] or by visiting IUPD.