Sous Chef- PM shift

Vanderbilt University; Nashville (TN); On-site; USD 55,000 - 70,000; Full time

Job summary

Vanderbilt University Campus Dining is seeking a Sous Chef to lead day-to-day kitchen operations at a designated dining location in Nashville. You will supervise staff, plan and execute menus, ensure quality and timely service, and uphold safety standards.

The role requires strong leadership, training, and communication skills, with experience in culinary management, and certifications such as ServSafe and AllerTrain U.

Qualifications

• A high school diploma or GED is necessary.
• An Associate’s degree from an accredited higher education institution with specialized training in Culinary Arts is preferred.
• A minimum of three (3) years’ experience in the food & beverage industry is preferred.
• A minimum of three (1) year experience in a culinary management role is preferred.
• Operational experience with a variety of food service applications and computerized menu management systems is preferred.
• ServSafe Manager certification within 30 days of hire is required.
• AllerTrain U certification within 30 days of hire is necessary.
• Ability to teach, coach, mentor and assess performance; take corrective or disciplinary action when needed is necessary.
• Ability to learn and adapt to new systems and applications is necessary.
• Basic computer skills and an ability to work in Microsoft Office applications (Word, Outlook, Excel) is necessary.
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary.

Responsibilities

• Oversee day-to-day kitchen operations for a specific dining location.
• Lead food preparation, presentation, and sanitation to meet standards.
• Plan menus, manage production flow, and ensure timely service.
• Supervise, schedule, train, coach, and develop culinary staff.
• Uphold safety, quality, and compliance with policies and CBAs.
• Manage inventory and control food costs within budget guidelines.
• Use data and feedback to drive continuous improvement.

Skills

Staff supervision

Communication skills

Time management

Multitasking

Training & mentoring

Discipline & action

Microsoft Office

Education

High school diploma or GED

Associate's degree in Culinary Arts

Tools

ServSafe Manager certification

AllerTrain U certification

Menu management systems

Microsoft Office

Job description

The Sous Chef for Vanderbilt Campus Dining will be responsible for day-to-day kitchen operations for a specific dining location. This position will oversee kitchen activities including food preparation, food presentation, menu planning, execution and culinary excellence. This position will cover shifts and act as unit manager in the absence of unit manager. Reporting directly to the Unit General Manager (or other position, depending on location), this position is responsible for assisting in supervising staff and plays a large role in supporting productive employee relationships which embrace sustainability and influence a positive team environment.

Key Functions And Expected Performance

Culinary Operations and Food Quality Management

• Lead and oversee all kitchen operations, including food preparation, presentation, portioning, production flow, and sanitation.
• Ensure food products meet established quality, consistency, and service standards while being prepared and served in a timely manner.
• Effectively utilize menu management systems to maintain accurate menu and nutritional information.
• Monitor food storage, rotation, holding temperatures, and sanitation practices to ensure compliance with food safety regulations and departmental standards.
  

Staff Leadership and Workforce Management

• Supervise, schedule, train, coach, and develop culinary staff to ensure effective execution of daily operations.
• Foster a culture of accountability, engagement, teamwork, and continuous improvement through ongoing training and performance feedback.
• Ensure compliance with departmental policies, procedures, and the Collective Bargaining Agreement, including appropriate documentation and administration of disciplinary processes.
• Promote safe work practices and proper use of equipment while maintaining a productive and inclusive work environment.
  

Financial Stewardship and Resource Management

• Manage inventory levels and order food, beverage, and operational supplies to support service needs while adhering to budget guidelines.
• Identify opportunities to reduce waste and implement cost-control measures to improve operational efficiency.
• Ensure kitchen equipment is maintained in a clean, safe, and operational condition through regular inspection and follow-up.
• Utilize operational data, customer feedback, and performance metrics to drive continuous improvement and support departmental goals.
  

Supervisory Relationships

This position has direct supervisory responsibility over hourly food service employees and reports administratively and functionally to the General Manager (or other position, depending on location)

Qualifications

• A high school diploma or GED is necessary.
• An Associate’s degree from an accredited higher education institution with specialized training in Culinary Arts is preferred.
• A minimum of three (3) years’ experience in the food & beverage industry is preferred.
• A minimum of three (1) year experience in a culinary management role is preferred.
• Operational experience with a variety of food service applications and computerized menu management systems is preferred.
• ServSafe Manager certification within 30 days of hire is required.
• AllerTrain U certification within 30 days of hire is necessary.
• Ability to teach, coach, mentor and assess performance; take corrective or disciplinary action when needed is necessary.
• Ability to learn and adapt to new systems and applications is necessary.
• Basic computer skills and an ability to work in Microsoft Office applications (Word, Outlook, Excel) is necessary.
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary.
• Ability to meet multiple deadlines and manage competing priorities is necessary.
• Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.) is necessary.
• Strong time management, organizational and multi-tasking skills and an eye for detail is necessary.
• Manage people, maintain confidentiality and be accountable for Vanderbilt assets is necessary.