Job Description

Job Overview

The Sous Chef plays a critical leadership role in the opening and daily operations of the Shields Family Dining Hall , a new facility dedicated to serving student-athletes at the University of Notre Dame. This position is responsible for supporting the Executive Chef in all culinary and operational aspects of the dining hall, ensuring excellence across financial performance, human resources, food quality, safety, and guest experience.

As a member of the Notre Dame Dining Leadership Team, the Sous Chef contributes to delivering a “Best in Class” dining program aligned with the mission and goals of Notre Dame Campus Dining. In the absence of the Executive Chef, the Sous Chef assumes full responsibility for kitchen operations and leadership.

Key Responsibilities

Culinary & Kitchen Operations

• Oversee daily kitchen operations, including food ordering, preparation, production, and inventory control
• Ensure high standards of food quality, presentation, service, and hospitality
• Maintain consistency across all culinary offerings and service periods

Leadership & Staff Development

• Supervise, train, and mentor kitchen staff to ensure optimal performance and professional growth
• Support recruitment, onboarding, and ongoing training initiatives
• Foster a positive, team-oriented work environment focused on excellence

Financial & Administrative Management

• Assist in managing food costs, labor costs, and overall budget performance
• Support scheduling, purchasing, and inventory management processes
• Help ensure all operational metrics and financial targets are met

Compliance & Safety

• Promote and enforce food safety, sanitation, and workplace safety standards
• Ensure compliance with all regulatory and university policies

Facilities & Equipment Oversight

• Assist with maintenance and proper use of kitchen equipment and physical plant
• Identify and address operational or facility-related issues proactively

Program Support & Collaboration

• Partner with Dining Hall leadership on marketing, programming, and special initiatives
• Contribute to apprenticeship and staff development programs
• Collaborate with cross-functional teams to enhance the overall dining experience

Executive Chef Support

• Act as second-in-command in the kitchen, providing leadership and operational continuity
• Assume full responsibility for kitchen operations in the absence of the Executive Chef
• Communicate effectively with leadership regarding operations, staffing, and performance

Qualifications

• Proven experience in a high-volume culinary environment, preferably in institutional or campus dining
• Strong leadership and team management skills with the ability to motivate and develop staff
• Solid knowledge of food safety, sanitation, and regulatory compliance
• Experience with inventory control, purchasing, and cost management
• Excellent organizational, communication, and problem-solving abilities
• Ability to work in a fast-paced, dynamic environment while maintaining professionalism
• Culinary degree or equivalent professional experience preferred
• Flexibility to work varied schedules, including evenings, weekends, and peak service times

Additional Information

Commensurate with Experience

The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.