Sous Chef/Manager
Core
Manage culinary programs, supervise staff, and ensure food safety and quality control in university dining facilities.
Role type
Senior Sous Chef/Manager
Builds
Dining operations, catering services, and residential dining programs for students
Domain
Higher Education / Institutional Food Service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Budgeting, supervisory experience, culinary operations management, menu management, food cost control, staff training, ServSafe certification, Food Handler's Permit, driver's license
Preferred skills
Master's in Culinary Arts/Management, Executive Chef certification, central commissary management, large-scale catering management, catering management systems, food production software, sustainable food procurement, bargaining unit management, HACCP certification
Technologies
Catering management systems, food production software
Responsibilities
Develop and implement culinary programs, supervise cook leads and student employees, monitor food and labor costs, enforce food safety and sanitation standards, support retail dining and catering operations, provide leadership in the absence of the Chef de Cuisine
Seniority
Senior, hands-on IC with management responsibilities