Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $19.75 - $23.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Retirement Plan
Paid Time Off
Tuition Assistance
Employee wellness programs
Professional development opportunities
Job Description
The University of Notre Dame, located in Notre Dame, Indiana, is a prestigious institution known for its commitment to excellence in education, research, and community service. Established as a Catholic university, Notre Dame's mission is deeply rooted in fostering an environment that nurtures the mind, body, and spirit of every individual associated with the institution. Employees at Notre Dame are valued as part of a vibrant, mission-driven community where well-being and personal growth are prioritized. The university not only aims to make a global impact through world-class research and education but also focuses on creating a meaningful and supportive experience for students, staff, and faculty alike.
The University of Notre Dame's Operations, Events, and Safety (UOES) division plays a vital role in managing the university’s hospitality, event coordination, and customer service functions. UOES supports multiple aspects of campus life, including academic initiatives, research activities, student engagement, and milestone celebrations. Within this context, the Campus Dining department seeks qualified candidates to fill a full-time Demi Sous Chef position at the Shields Athletic Dining Facility, one of the university’s auxiliary dining operations.
The Demi Sous Chef role at Notre Dame's Shields Athletic Dining Facility is an advanced culinary position that serves as a critical development step toward the Sous Chef role. Reporting directly to the Sous Chef, the Demi Sous Chef is actively involved in the daily back-of-house kitchen operations. This includes hands-on leadership in food preparation, station oversight, team support, and service coordination to ensure smooth and efficient kitchen workflow. This role demands a highly skilled chef who not only maintains quality and consistency in food production but also fosters a positive kitchen culture by coaching, training, and guiding kitchen staff.
The Demi Sous Chef is responsible for maintaining high culinary standards regarding taste, presentation, portioning, and sanitation in accordance with ND Dining’s expectations and strict adherence to food safety standards, including HACCP protocols. The position requires an individual with advanced technical cooking skills, strong leadership capabilities, and a readiness to assume greater responsibilities that prepare one for eventual promotion to Sous Chef. A commitment to operational discipline, cleanliness, and continuous improvement is essential.
Working in the fast-paced, dynamic environment of a high-volume dining facility, the Demi Sous Chef must effectively manage multiple stations, coordinate meal production schedules, and ensure consistent food quality under pressure. They also contribute to inventory awareness, waste reduction, and team development, playing an essential role in both the operational success and culinary excellence of the kitchen.
This position offers a competitive pay rate of $19.75 to $23.00 per hour, commensurate with experience, and provides an opportunity for culinary professionals eager to advance their careers within a supportive, mission-driven academic institution. Notre Dame encourages applications from individuals who embrace its Catholic identity and are committed to fostering a culture of respect, inclusion, and excellence.
The University of Notre Dame's Operations, Events, and Safety (UOES) division plays a vital role in managing the university’s hospitality, event coordination, and customer service functions. UOES supports multiple aspects of campus life, including academic initiatives, research activities, student engagement, and milestone celebrations. Within this context, the Campus Dining department seeks qualified candidates to fill a full-time Demi Sous Chef position at the Shields Athletic Dining Facility, one of the university’s auxiliary dining operations.
The Demi Sous Chef role at Notre Dame's Shields Athletic Dining Facility is an advanced culinary position that serves as a critical development step toward the Sous Chef role. Reporting directly to the Sous Chef, the Demi Sous Chef is actively involved in the daily back-of-house kitchen operations. This includes hands-on leadership in food preparation, station oversight, team support, and service coordination to ensure smooth and efficient kitchen workflow. This role demands a highly skilled chef who not only maintains quality and consistency in food production but also fosters a positive kitchen culture by coaching, training, and guiding kitchen staff.
The Demi Sous Chef is responsible for maintaining high culinary standards regarding taste, presentation, portioning, and sanitation in accordance with ND Dining’s expectations and strict adherence to food safety standards, including HACCP protocols. The position requires an individual with advanced technical cooking skills, strong leadership capabilities, and a readiness to assume greater responsibilities that prepare one for eventual promotion to Sous Chef. A commitment to operational discipline, cleanliness, and continuous improvement is essential.
Working in the fast-paced, dynamic environment of a high-volume dining facility, the Demi Sous Chef must effectively manage multiple stations, coordinate meal production schedules, and ensure consistent food quality under pressure. They also contribute to inventory awareness, waste reduction, and team development, playing an essential role in both the operational success and culinary excellence of the kitchen.
This position offers a competitive pay rate of $19.75 to $23.00 per hour, commensurate with experience, and provides an opportunity for culinary professionals eager to advance their careers within a supportive, mission-driven academic institution. Notre Dame encourages applications from individuals who embrace its Catholic identity and are committed to fostering a culture of respect, inclusion, and excellence.
Job Requirements
- High school diploma or GED
- Associate degree in culinary arts or related field preferred
- 3-5 years of progressive culinary experience in high-volume food service, hospitality, restaurant, or institutional dining
- Experience in an advanced cook-level role
- Strong culinary skills including food preparation and quality control
- Ability to work independently and support kitchen operations
- Knowledge of food safety and sanitation standards
- ServSafe certification or ability to obtain
- ACF Certified Culinarian or willingness to obtain within one year
Job Qualifications
- High school diploma or GED required
- Associate degree in culinary arts or related field preferred
- Minimum of 3-5 years of progressive culinary experience in high-volume food service, hospitality, restaurant, or institutional dining operations
- Demonstrated success in an advanced cook-level role such as Cook 3 or equivalent
- Strong culinary fundamentals, including food preparation, batch cooking, station management, recipe execution, and quality control
- Demonstrated ability to work independently while supporting broader kitchen operations
- Working knowledge of food safety, sanitation, and HACCP standards
- ServSafe certification required or ability to obtain within designated timeframe
- ACF Certified Culinarian (CC) certification required or must be obtained within one year of hire
Job Duties
- Execute advanced food preparation and cooking across multiple stations in accordance with standardized recipes, production schedules, and ND Dining expectations
- Support daily meal production by ensuring food is prepared, finished, and presented with consistency, timeliness, and attention to quality
- Maintain high standards for taste, appearance, portioning, and overall food presentation
- Monitor station readiness, food levels, replenishment, and timing throughout meal service
- Assist in organizing prep priorities and production sequencing to support smooth and efficient kitchen operations
- Provide day-to-day culinary guidance and working leadership to Cook 1, Cook 2, and Cook 3 team members
- Maintain strict adherence to food safety, sanitation, and HACCP standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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