Sous Chef

The University at Buffalo Campus Dining and Three Pillars Catering present a vibrant and dynamic work environment, offering employees a unique opportunity to advance their culinary careers. As part of a large university dining program, this establishment prides itself on delivering top-quality food service to a diverse student and faculty population. Known for its commitment to excellence and innovation, the organization encourages continuous professional growth through participation in industry and collegiate conferences as well as national culinary competitions. This supportive culture fosters skills development and helps culinary professionals realize their full potential within the hospitality sector.

The Sous Chef position plays a critical role within this well-established operation. This role involves delivering exceptional culinary services in a high-volume environment where quality, efficiency, and safety are paramount. The Sous Chef leads the prep and production kitchen team, ensuring that every dish prepared meets the high standards expected by the University at Buffalo’s Campus Dining Program. Responsibilities include cooking specialty foods quickly and accurately under pressure, maintaining sanitation, managing kitchen cleanup, and supporting the overall culinary production process. This role demands a hands-on leader who excels in multitasking and teamwork, with a keen eye for quality and strong communication skills to effectively collaborate with the production manager and kitchen staff.

With a starting hourly wage of $22.72, the Sous Chef opportunity is ideal for an individual looking to take their culinary career to the next level within an academic dining service setting. The role is not merely about food preparation but also involves key leadership functions, including training student workers and managing the cooking team’s workflow. This position offers a rich blend of creativity, leadership, and operational responsibility, making it a highly rewarding avenue for a motivated culinary professional. Whether it’s butchering premium cuts, seasoning, grilling, or ensuring compliance with HACCP and New York State Department of Health guidelines, the Sous Chef is central to maintaining the high-standard dining experience the university community expects. Moreover, the job comes with valuable benefits of working within an institution that offers growth opportunities, professional development, and a chance to participate in culinary events and competitions that further hone one’s culinary expertise.