Sous Chef (Kitchen Manager) | Notre Dame Dining

University of Notre Dame•Notre Dame, IN

9d•Onsite

About The Position

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, depending on 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. The 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. This is a back-of-house position in 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.

Requirements

Associate’s or Bachelor’s degree in Culinary Arts or a related field, or equivalent professional experience.
Minimum of 3–5 years of progressive culinary experience in high-volume food service environments.
Demonstrated experience leading teams in a kitchen or production setting.
Expert-level understanding of food safety, sanitation, and production systems.
Availability and flexibility for evenings, weekends, and peak service periods aligned with the University academic calendar.

Nice To Haves

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

Responsibilities

Oversee daily food production within assigned stations, ensuring consistency, quality, and presentation standards.
Execute menus in alignment with established recipes, culinary standards, and service expectations.
Support menu implementation, including station setup, development, and selection of high-quality ingredients.
Maintain a strong culinary presence during service periods to support a high-quality student dining experience.
Supervise and direct culinary staff, including professional cooks and student employees, setting clear expectations and maintaining accountability.
Provide hands-on training in culinary techniques, safety protocols, sanitation, and production standards.
Coach team members, provide constructive feedback, and engage with them daily to drive performance.
Foster a professional, team-oriented kitchen environment focused on continuous growth and consistency.
Coordinate daily production schedules with volume demands and service requirements.
Manage inventory, ordering, and receiving to maintain optimal stock levels and product integrity.
Monitor food costs through careful utilization, portioning, and waste reduction.
Optimize kitchen workflows, including preparation, pantry production, and service execution.
Ensure adherence to local, state, and university health, safety, and sanitation standards.
Monitor food handling, storage, labeling, and temperature controls throughout production.
Maintain an organized, clean, and inspection-ready kitchen.
Provide visible, approachable leadership during service hours to enhance the dining environment.
Support initiatives to elevate the student experience, including themed meals, special events, and menu innovation.
Respond to student feedback and evolving dietary preferences to help ensure program relevance.
Support successful day-to-day dining operations within the assigned area and designated career pathway.