Sous Chef North Dining Hall

University of Notre Dame
Notre Dame, Indiana
Full Time

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Sous Chef | North Dining Hall

North Dining Hall, VP-UOES-Hospitality & Dining

Notre Dame, IN, United States
Full-time

Sous Chef | North Dining Hall

North Dining Hall, VP-UOES-Hospitality & Dining

Apply Now

Company Description

The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person-mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University's mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!

Job Description

The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for Sous Chef at North Dining Hall within our Notre Dame Campus Dining department. The UOES division oversees the University's event management, hospitality, and customer service functions, while also supporting student life, academic initiatives, research activities, and annual milestone celebrations.

The Sous Chef plays a critical leadership role within Notre Dame Campus Dining, supporting the Executive Chef in overseeing all culinary operations within a high-volume student dining facility. This position is responsible for ensuring the seamless execution of daily kitchen operations while meeting established financial, operational, and quality standards. The Sous Chef is an integral member of the Dining Hall Leadership Team and contributes to the success of a "Best in Class" dining program that reflects the University's commitment to excellence, inclusivity, and hospitality.

Key Responsibilities:

Operational Leadership 40%

Oversee daily kitchen operations ensuring timely and high-quality food preparation and presentation.
Lead and supervise the culinary team on the floor, ensuring portion size, appearance, temperature, taste, and freshness meet established standards.
Ensure proper utilization of leftovers to minimize waste.
Lead team meetings and attend trainings.

Food Production 25%

Coordinate and manage all aspects of kitchen food production.
Maintain accurate production schedules and inventory levels.
Assist in menu planning and recipe development, including yield adjustments and taste testing.
Ensure consistency and quality of food production.
Support special events and campus functions.

Safety & Sanitation 10%

Ensure a culture of safety and sanitation in compliance with industry and University standards.
Monitor execution of the Hazard Analysis Critical Control Point (HACCP) program.
Ensure all certifications and training (e.g., SERVSAFE, Aller-Train) are completed and documented through ComplyND.
Assign cleaning projects and monitor compliance.

Human Resources Management 10%

Participate in hiring, training, and supervising culinary staff.
Provide coaching, counseling, and performance evaluations in accordance with University policies.
Foster a respectful and inclusive workplace culture.
Lead staff development and schedule daily production timelines.
Support professional development opportunities for staff.

Inventory Management & Financial Accountability 10%

Assist in purchasing and maintaining proper inventory levels.
Collaborate with the Executive Chef and culinary team on ordering and scheduling.
Support the Executive Chef in developing and monitoring annual and monthly budgets.
Track performance against financial targets and metrics.
Promote financial responsibility within the kitchen team.

Other Duties 5%

Support any additional culinary, financial, operational, and event needs associated with Notre Dame Campus Dining

Qualifications

Associate's or Bachelor's degree in Culinary Arts or related field preferred.
Minimum of 3-5 years of progressive culinary experience in a high-volume food service operation; higher education or hospitality setting preferred.
Proven leadership and supervisory experience.
Valid SERVSAFE certification or ability to obtain upon hire.
Knowledge of food safety, sanitation, HACCP guidelines, and allergen protocols.
Strong organizational, time management, and problem-solving skills.
Excellent communication and interpersonal skills.
Ability to work flexible hours, including evenings and weekends, as needed.

Additional Information

Salary: $55,000/yr

At Notre Dame, we know our impact depends on exceptional people, people like you. We are committed to fostering a vibrant, welcoming community. In keeping with our mission, we encourage applications from all who will help build and strengthen our beloved community. We strive to empower every employee to flourish, knowing your success propels Notre Dame to new heights of impact.

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