Sous Chef/Manager

wsu; Pullman (WA); On-site; USD 50,000 - 75,000; Full time

Job summary

Washington State University is seeking a Sous Chef/Manager for Student Affairs to lead culinary operations under the Chef de Cuisine. You will supervise staff, ensure food safety, manage budgets, and support dining services including catering and residential dining programs.

In this role you will help develop and implement culinary programs, foster a collaborative and inclusive work environment, and provide leadership when the Chef is unavailable.

Qualifications

• Bachelor's degree in hotel and restaurant administration or closely related field.
• Two years of supervisory/management experience including budgeting.
• Experience in culinary operations with multi-unit food service responsibilities.
• General computer knowledge and proficiency with common software.
• Strong written communication skills and staff training experience.
• ServSafe certification and Food Handler's Permit or ability to obtain.

Responsibilities

• Develop, test, implement, and manage culinary programs within the dining facility.
• Supervise cook leads, food service workers, student workers and temporary staff.
• Ensure high culinary standards, quality control, and food safety/sanitation.
• Assist with annual operating budget and monitor food and labor costs.
• Support catering, retail dining operations, and residential dining programs.
• Provide leadership in the Chef de Cuisine's absence.

Skills

Supervisory/management

Budgeting

Culinary operations

Program development

Strong written communication

ServSafe certified

Food handler permit

Flex scheduling

Driver's license

Education

Bachelor's degree in hotel and restaurant administration

Tools

General computer knowledge

MS Office

Job description

Online applications must be received before 11:59pm on: September 27, 2026 If a date is not listed above, review the Applicant Instructions below for more details.

Available Title(s)

1246-YN_ADMINPRO - Food Service Associate Manager

Business Title

Sous Chef/Manager

Employee Type

Admin. Professional

Position Details

The Opportunity

As the Sous Chef/Manager for Student Affairs , you will work under the general direction of the Chef de Cuisine to help develop, test, implement, and manage culinary programs within the dining facility. You will supervise cook leads, food service worker leads, student employees, and temporary staff while ensuring high culinary standards, quality control, food safety, sanitation, and training throughout Northside Café operations. In this role, you will support sound fiscal management by assisting with the development of the annual operating budget and monitoring food and labor costs. You will contribute to the success of Dining Services by supporting food and ingredient specifications, training initiatives, retail dining operations, catering services, and residential dining programs. You will also assist with both short- and long-term planning, help enforce Dining Services objectives, policies, standards, and procedures, and foster a positive, collaborative, and inclusive work environment. In the absence of the Chef de Cuisine, you will provide leadership and support to ensure the efficient operation of all dining facility functions.

To support WSU's ability to attract talent in a competitive job market, this recruitment has been approved for a hiring incentive payment of up to $3,000.00. More information regarding the hiring incentive payment program can be located on the HRS website: Hiring Incentive - Human Resource Services, Washington State University (wsu.edu) .

Additional Information

This is a full time (100 % FTE), permanent position. Overtime eligibility will be determined based on final salary placement.

Monthly Salary: $4,508.70 - $6,763.06 | Commensurate with experience and qualifications

In accordance with RCW 49.58.110 , the above salary reflects the full salary range for this position. Individual placement within the range is based on the candidate's current experience, education, skills, and abilities related to the position.

Benefits: WSU offers a comprehensive benefits package which includes paid sick and vacation leave; paid holidays; medical, dental, life and disability insurance package for employees and dependents; retirement; deferred compensation, optional supplemental retirement accounts; training and development; and employee tuition waiver. For additional information, please review the detailed Summary of Benefits offered by WSU for AP staff and Total Compensation .

Required Qualifications

• A Bachelor's degree in hotel and restaurant administration, institutional management, business administration or closely related field and two (2) years of supervisory/management experience which included planning and budgeting. Additional qualifying food service work experience and/or vocational training in quantity food preparation may be substituted, year-for-year, for college education.
• Experience in culinary operations, including responsibility for multi-unit food service operations, development of culinary programs for multi-unit operations that reflect culinary depth and breadth in concept development, facility development, equipment specification, recipe development, menu management, food and labor cost controls, plating and presentation, or equivalent education/experience.
• General computer knowledge.
• Demonstrated work experience of successful supervision and training of a diverse work staff.
• Strong written communication skills.
• Must be ServSafe certified.
• Possession of, or ability to obtain, a Food Handler's Permit within 14 days of employment.
• Must be able to work a flexible schedule; weekends will be required as business dictates.
• Must have, or be able to obtain by time of hire, a valid driver's license and meet requirements in accordance with SPPM 7.10 and departmental driving standards.

Preferred Qualifications

• Master's degree in Culinary Arts, Hotel and Restaurant Management or an Executive Chef certification from a accredited culinary institution.
• Experience in university culinary operations, including responsibility for multi-unit food service operations, development of culinary programs for multi-unit operations that reflect culinary depth and breadth in concept development, facility development, equipment specification, recipe development, menu management, food and labor cost controls, plating and presentation.
• Experience managing a central food production/commissary facility providing finished bakery and deli products for multiple operations.
• Experience in a management position with direct responsibility for development of culinary programs and food cost in a large scale catering operation with multiple catering locations.