Executive Sous Chef | Student Dining

The University of Notre Dame is a prestigious and mission-driven institution recognized globally for its commitment to academic excellence and holistic development of its community. Rooted deeply in Catholic tradition, Notre Dame fosters an enriching environment where every employee is valued, supported, and encouraged to grow professionally and personally. The university prides itself on offering a vibrant and inclusive culture that nurtures mind, body, and spirit, embodying a sense of belonging and prioritizing well-being. This thriving campus community is dedicated to making a meaningful impact through research, education, and service, reflecting the core values and mission of Our Lady’s University.

At the heart of Notre Dame’s dedication to quality and service is Notre Dame Dining, which plays a pivotal role in enhancing the student experience by providing exceptional residential dining. The Executive Sous Chef position within Notre Dame Dining is a senior culinary leadership role responsible for bridging strategic culinary vision with day-to-day operational excellence. This position is integral to maintaining high standards of quality, consistency, and innovation in a demanding, high-volume environment. Working collaboratively with the Executive Chef, the Executive Sous Chef leads kitchen operations to ensure that food service offerings consistently meet the expectations of the university community. This role demands a combination of strong culinary expertise, effective management skills, and a passion for providing a welcoming dining atmosphere.

The Executive Sous Chef drives the execution of culinary strategies across various meal periods and service platforms. Their responsibilities include overseeing all aspects of food production, quality control, and back-of-house operations, ensuring compliance with Notre Dame Dining’s rigorous standards. With a focus on operational discipline, the Executive Sous Chef ensures that every dish served delivers on freshness, flavor, presentation, and portioning. This position requires constant attention during peak service times to maintain flow, monitor team performance, and address issues in real time.

Beyond culinary execution, the Executive Sous Chef plays a key role in team leadership, training, and development. They are responsible for coaching and mentoring culinary staff, fostering a culture of accountability and professionalism, and helping team members grow within the organization. This leadership extends to managing schedules, optimizing labor deployment, and ensuring an efficient use of resources.

The Executive Sous Chef also champions operational excellence and innovation by collaborating with front-of-house leadership and campus partners. This collaboration ensures seamless service and allows for continuous refinement of menus, service models, and culinary practices. By actively contributing ideas and feedback, the Executive Sous Chef supports Notre Dame Dining’s ongoing efforts to elevate its residential dining brand while remaining true to the values of the University.

This role comes with physically demanding working conditions, including standing for extended periods and working in varied temperature-controlled environments. The Executive Sous Chef must be adaptable to work during peak meal times, weekends, holidays, and special events, ensuring the delivery of an exceptional dining experience for thousands of students and staff.

The position offers a competitive starting salary of $70,000 annually and provides opportunities for professional growth within an esteemed institution committed to values-driven service and community impact. Joining Notre Dame Dining means being part of a passionate team dedicated to making a difference through culinary excellence and superior hospitality, in alignment with the University’s mission and Catholic identity.