Senior Campus Sous Chef

Compass Group•City of Schenectady, NY

10d•$85,000 - $90,000•Onsite

About The Position

As the Senior Campus Sous Chef at Union College, you will play an integral role in shaping the daily dining experience for students, faculty, staff, and guests. Partnering closely with the Executive Chef, you will help lead culinary operations across residential dining and campus events, ensuring high standards of food quality, hospitality, and operational excellence. This role is ideal for a hands-on culinary professional who enjoys mentoring teams, supporting innovation, and creating memorable dining experiences in a fast-paced, community-focused environment.

Requirements

Experience in a culinary leadership role within higher education, hospitality, restaurant, catering, or other high-volume foodservice environments.
Passion for preparing high-quality food and delivering exceptional guest experiences.
Ability to lead and develop teams in a collaborative and fast-paced setting.
Knowledge of food safety, sanitation, inventory management, and cost-control practices.
Strong organizational and communication skills with the ability to manage multiple priorities effectively.
Interest in culinary innovation, sustainability, and evolving dining trends.
Culinary degree, certificate, apprenticeship, or equivalent professional culinary experience.
Experience with scratch cooking, batch production, and large-scale food preparation.
Experience supporting catering, banquet, or special event operations.
ServSafe certification or the ability to obtain certification.

Responsibilities

Support the Executive Chef in overseeing daily culinary operations, ensuring consistent quality, execution, and presentation across dining venues.
Lead, coach, and develop culinary team members while fostering an inclusive, collaborative, and positive kitchen culture.
Assist with menu planning and recipe development, incorporating seasonal ingredients, wellness-focused options, and operational best practices.
Oversee food preparation and production to ensure consistency, quality standards, proper portioning, and efficient execution.
Support catering and special events, helping deliver exceptional hospitality experiences across campus.
Assist with inventory management, purchasing, product utilization, and cost-conscious operations to support financial goals.
Ensure compliance with food safety, sanitation, HACCP, and workplace safety standards.
Collaborate with campus partners and dining leadership to continuously enhance the guest experience and respond to feedback.
Serve as a key operational leader in the absence of the Executive Chef, helping maintain smooth and efficient day-to-day operations.