Sous Chef (Kitchen Manager) | Campus Dining (Multiple Positions Available)

The Sous Chef provides critical leadership within Notre Dame Dining, driving the execution of a high-quality, student-centered culinary program across residential dining operations. Reporting to the Executive Sous Chef or Chef de Cuisine (contingent upon the selected career pathway), this position is responsible for daily kitchen operations, culinary excellence, and team leadership within an assigned dining hall or production area.

This role ensures consistency, efficiency, and superior food preparation while contributing to a dynamic dining program that reflects innovation, hospitality, and the core values of the University of Notre Dame.

Key Responsibilities

40% - Culinary Leadership & Execution

• Oversee daily food production within assigned stations, ensuring rigorous consistency, quality, and presentation standards.
• Execute menus in strict alignment with established recipes, culinary standards, and service expectations.
• Support menu implementation, including station setup, development, and the selection of high-quality ingredients.
• Maintain a strong culinary presence during service periods to ensure a premium student dining experience.

20% - Team Leadership & Development

• Supervise and direct culinary staff, including professional cooks and student employees, establishing clear expectations and maintaining accountability.
• Provide hands-on training in culinary techniques, safety protocols, sanitation, and production standards.
• Drive performance management through active coaching, constructive feedback, and daily engagement with team members.
• Foster a professional, team-oriented kitchen environment focused on continuous growth and consistency.

15% - Operations & Production Management

• Coordinate daily production schedules to align accurately with volume demands and service requirements.
• Manage inventory, ordering, and receiving to maintain optimal stock levels and product integrity.
• Monitor food cost controls through meticulous utilization, portioning, and waste reduction practices.
• Optimize kitchen workflows, including prep, pantry production, and service execution for maximum efficiency.

15% - Food Safety & Sanitation

• Ensure strict adherence to all local, state, and university health, safety, and sanitation standards.
• Monitor proper food handling, storage, labeling, and temperature controls throughout the production cycle.
• Maintain an organized, clean, and \"inspection-ready\" kitchen environment at all times.

10% - Student Experience & Engagement

• Enhance the dining environment through visible, approachable leadership during service hours.
• Support initiatives that elevate the student experience, including themed meals, special events, and menu innovation.
• Remain responsive to student feedback and evolving dietary preferences to ensure program relevance.

Required

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

Preferred

• Certification: American Culinary Federation (ACF) certification - Certified Sous Chef (CSC).
• Environment: Experience in collegiate or institutional dining environments.
• Scope: Experience supporting large-scale, multi-station service models.

Core Competencies

• Excellence in culinary execution and consistency.
• Strong team leadership and professional accountability.
• Operational efficiency and organizational mastery.
• Adaptability in high-volume, fast-paced environments.
• Deep commitment to hospitality and the student experience.

Work Environment

This is a back-of-house (BOH) position operating within a fast-paced, high-volume residential dining environment. The role requires flexibility, including availability for evenings, weekends, and peak service periods aligned with the University academic calendar.

Position Structure

Reporting to the Executive Sous Chef or Chef de Cuisine, the Sous Chef supervises culinary staff and supports the successful day-to-day execution of dining operations within their assigned area, following their designated career pathway.

Annual Salary Starting at: $55,000

Commensurate with Experience

The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.