Sous Chef

• Manages the daily operations of a designated section of the kitchen (e.g., grill, pastry, hot, or cold kitchen)
• Prepares, cooks, and presents dishes in accordance with university dining standards and menus
• Maintains organization and cleanliness of assigned section
• Assists the team in menu planning and the creation of new dishes
• Prepares ingredients, sauces, and dishes according to recipes
• Monitors food stock and ensures that products are rotated
• Oversees and mentors junior kitchen staff
• Adheres to all food safety standards, health and safety regulations, and sanitation procedures
• Monitors the inventory of ingredients and supplies in assigned section
• Ensures all dishes meet the University’s standards for taste, presentation, and nutritional value
• Stays up to date with culinary trends, techniques, and dietary preferences

• Culinary Arts degree or equivalent professional culinary training and 2 years of professional kitchen experience required
• Strong knowledge of food safety and hygiene practices required
• Experience in managing a specific kitchen section (e.g., grill, pastry, or sauces) required
• Ability to work efficiently while maintaining high-quality standards required
• Excellent communication and teamwork skills required
• Ability to mentor and train diverse, junior kitchen staff required
• Ability to work nights, weekends, or holidays as needed required
• ServSafe Certification within 12 months of hire required
• AllerTrain Certification within 12 months of hire required

Experience in a professional kitchen as a Chef de Partie or similar preferred