Sous Chef of Campus Dining - South
Core
Managing day-to-day food service production, menu planning, and kitchen operations across multiple campus dining locations and catering events.
Role type
Sous Chef (Campus Dining)
Builds
Daily food service, catering events, and banquet operations for a technical college.
Domain
Higher Education / Hospitality
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Menu planning, kitchen supervision, cost control, inventory management, staff training, food safety compliance, event coordination
Preferred skills
American Culinary Federation (ACF) certification, ServSafe certification, Associate's degree in Culinary Arts
Technologies
POS systems
Responsibilities
Prepare and coordinate menus for daily food service and catering; supervise and train kitchen staff; maintain high standards of quality, hygiene, and safety; monitor and control food and labor costs; write schedules and direct team members; ensure proper event setup and post-event cleaning; maintain equipment and supplies.
Seniority
Mid-level management