Sous Chef

Compass Group•Indianapolis, IN

13d•$65,000 - $70,000•Onsite

About The Position

At Butler University, the Sous Chef plays a key leadership role in supporting culinary operations across residential dining, catering, and retail foodservice environments. This position partners closely with the Executive Chef to deliver exceptional food quality, maintain operational excellence, and create a positive experience for guests, students, faculty, and staff. This is an exciting opportunity for a culinary professional who enjoys working in a fast-paced, high-volume environment, leading teams, developing talent, and contributing to innovative dining programs. The Sous Chef will help oversee a large team of associates while ensuring quality, safety, and consistency in all culinary operations.

Requirements

Associate Degree in Culinary Arts or equivalent culinary training and experience.
2-3 years of culinary leadership experience in a high-volume food production environment.
Willingness and ability to travel regionally to support business needs.
Experience leading, coaching, and developing teams in a fast-paced operation.
Knowledge of food safety, sanitation, and quality assurance standards.
Strong organizational and communication skills.
Proficiency with Microsoft Office Suite, Outlook, email, and internet-based applications.
Experience supporting large-scale institutional, campus dining, hospitality, or foodservice operations.
Catering and event execution experience.
Batch cooking and high-volume production experience.
Knowledge of food cost management, purchasing, inventory controls, and labor management.
ServSafe Certification.
Experience implementing new culinary programs and menu concepts.
Demonstrated ability to build strong relationships with clients, guests, and team members.

Responsibilities

Partner with the Executive Chef to oversee daily culinary operations.
Assist with menu planning, recipe development, and implementation of seasonal offerings.
Supervise food preparation, production, presentation, and service standards.
Execute catering events and special functions while maintaining quality and guest satisfaction.
Monitor food costs, inventory levels, purchasing, and waste reduction initiatives.
Support compliance with HACCP, sanitation, food safety, and health department standards.
Train and mentor culinary team members on food preparation techniques, safety standards, and presentation expectations.
Assist with rolling out new culinary programs in partnership with marketing and culinary teams.
Ensure proper inventory management, receiving practices, and product utilization.
Support client and guest satisfaction initiatives and respond proactively to operational needs.
Provide leadership and support for approximately 70-75 associates within the culinary operation.
Assist with scheduling, coaching, training, performance development, and daily supervision.
Foster a people-first culture focused on collaboration, engagement, and operational excellence.
Support hiring, onboarding, employee development, and recognition initiatives.