Sous Chef (10008050)

Vanderbilt Catering & Events is part of Vanderbilt Enterprises at Vanderbilt University in Nashville, Tennessee. Known for delivering exceptional culinary experiences, Vanderbilt Catering serves a wide range of events on campus, from intimate breakfasts and meetings to large-scale gala dinners. This division prides itself on outstanding food quality, innovative menu planning, and distinguished service that aligns with the high standards upheld by the University. With an average of 1400 catered events annually, Vanderbilt Catering manages diverse event types including buffets, receptions, meetings, and boxed meals, with a significant portion requiring customized menus that demonstrate creativity and precision. The department’s commitment to excellence, sustainability, and detailed service positions it as the preferred caterer for the University’s Chancellor’s office and many other university functions.

The Catering Sous Chef plays a crucial leadership role within Vanderbilt Catering & Events, overseeing daily kitchen operations within the catering division. This full-time management position is responsible for ensuring culinary excellence through effective supervision of food preparation, presentation, and menu development. Reporting directly to the Executive Chef of Catering, the Sous Chef maintains operational standards while promoting a positive and productive team environment. The role requires managing staffing, directing cooking techniques, enforcing safety and sanitation standards, and supporting sustainability initiatives in line with Vanderbilt University’s values. Additionally, the Sous Chef will participate in budget management, inventory control, and continuous process improvement efforts to optimize food quality and financial performance.

The ideal candidate must excel in training, mentoring, and inspiring kitchen staff while fostering collaboration and adherence to operational procedures. This position demands strong communication skills to interact effectively with staff and diverse university populations, ensuring that customer service remains exceptional at every event. The Catering Sous Chef must demonstrate flexibility by covering shifts and assuming unit manager responsibilities as needed. This role also emphasizes innovation by encouraging creative approaches to menu development and cost management. As a cornerstone in Vanderbilt Catering’s leadership team, the Sous Chef will champion a culture of stewardship, high performance, and growth while contributing to the long-term success of the catering operations. The opportunity offers the chance to work in a respected institution that values professional development and makes a meaningful impact on the campus community through exceptional culinary service and event execution.