Sous Chef for a College Campus

Thomas Cuisine•Santa Clara, CA

1d•Onsite

About The Position

Take the next step in your culinary leadership career as our Sous Chef! In this hands-on role, you will partner closely with the Executive Chef to lead a fast-paced, high-volume college dining operation. You will help oversee daily kitchen operations, support scratch-made food production, coach and develop the culinary team, and ensure exceptional quality, consistency, safety, and service for our campus community. This is an ideal opportunity for a strong culinary leader who thrives in a busy environment and enjoys being actively involved alongside the team.

Requirements

At least 3 years of progressive culinary experience, with previous experience as a Sous Chef, Lead Cook, Kitchen Manager, or similar leadership role strongly preferred.
Experience in high-volume food service, preferably college/university dining, contract food service, restaurants, catering, or multi-outlet operations.
Strong culinary skills with a passion for scratch cooking, fresh ingredients, quality, and presentation.
Proven ability to lead teams, prioritize production, and remain organized during high-volume service.
A hands-on leadership style and willingness to work alongside the culinary team wherever needed.
Working knowledge of food cost controls, inventory, production systems, menu execution, and waste reduction.
Strong communication, coaching, and problem-solving skills.
Ability to lift up to 40 pounds frequently.
ServSafe® Certification (or ability to obtain upon hire).
State Food Handler Card (if applicable) required.
Ability to successfully pass a criminal background check (State and Federal) and drug screen.

Nice To Haves

Culinary degree preferred but not required; equivalent professional culinary experience welcomed.

Responsibilities

Partner with the Executive Chef to oversee daily culinary operations in a high-volume college campus dining environment.
Lead from the floor, actively supporting food preparation, production, service, and execution during busy meal periods.
Help ensure consistent execution of scratch-made menus, recipes, portion standards, presentation, and food quality.
Supervise, coach, train, and motivate culinary team members while promoting teamwork, accountability, and a positive kitchen culture.
Coordinate daily production and workflow to ensure food is prepared accurately, efficiently, and on time.
Support multiple dining needs, including daily campus dining, special events, catering, and high-volume service periods.
Maintain strong food safety, sanitation, cleanliness, and workplace safety standards.
Assist with inventory, ordering, food cost controls, waste reduction, and responsible use of products and supplies.
Accommodate special dietary needs and help ensure appropriate allergen and food-safety procedures are followed.
Step into additional culinary leadership responsibilities in the Executive Chef’s absence.
Collaborate with campus dining leadership to continuously improve food quality, efficiency, and the student dining experience.
Other duties as assigned.