Sous Chef

Portsmouth, NH, USA|Remote

Job Overview

Compensation

Salary

Range $49,000.00 - $66,200.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee assistance program

Tuition Assistance

Flexible spending account

Job Description

The University of New Hampshire (UNH) is a prestigious R1 Carnegie-classified research institution located in Durham, New Hampshire. Situated on a beautiful 188-acre campus, it lies approximately 60 miles north of Boston and just 8 miles from the Atlantic coast, offering an ideal blend of academic excellence and natural surroundings. With over 13,000 students and more than 600 full-time faculty members, UNH offers a comprehensive array of educational programs including 90 undergraduate and more than 70 graduate programs. The university prides itself on fostering a dynamic and inclusive learning environment that encourages mutual respect and shared inquiry among individuals from diverse perspectives, life experiences, and cultural backgrounds. Committed to equal opportunity and valuing diversity, UNH actively promotes an inclusive culture across its campus community.

Within this vibrant academic setting, the Hospitality Services department plays a vital role in delivering exceptional dining experiences to students, staff, and visitors. They strive to maintain high standards in food quality, service, and sanitation, ensuring that all meals served meet the university’s goal of excellence. To support these standards, UNH is currently seeking a highly skilled and dedicated Sous Chef to join their culinary team. This essential staff position is focused on overseeing the preparation, production, and presentation of hot and cold foods in alignment with standardized recipes, cycle menus, and established culinary quality standards. The Sous Chef will be instrumental in upholding consistency, superb food quality, and sanitation practices while supporting the daily operations of the kitchen.

In the Sous Chef role, you will work closely with the Executive Chef to contribute to menu planning and recipe development, utilizing your culinary expertise and leadership to enhance the dining experience for campus guests. Your responsibilities will span from supervising kitchen stations, managing culinary staff including student employees, to ensuring all food safety regulations and workplace standards are met with precision. This involves hands-on preparation using advanced cooking techniques such as roasting, braising, and sauteing, as well as the operation of various commercial kitchen equipment.

Moreover, the position demands strong leadership capabilities as you guide, train, coach, and mentor team members to maximize their potential and efficiency. The Sous Chef plays a critical role in fostering a respectful, inclusive, and cooperative work environment consistent with UNH’s Hospitality Services policies. Given the culinary demands and operational scope, flexibility is essential as the role may require working nights, weekends, during high-volume periods, or under emergency conditions to maintain seamless kitchen operations.

The compensation for this position ranges from $20.15 to $33.15 per hour, reflecting the candidate’s relevant skills, qualifications, experience, and internal equity considerations. With a commitment to supporting employee well-being, the university offers a competitive benefits package, making this an attractive opportunity for culinary professionals dedicated to quality and teamwork in an educational setting.

Job Requirements

Minimum of 3 years of experience in culinary operations, food service, or related kitchen environment
Previous supervisory or team leadership experience required
Equivalent combination of education and experience may be considered
ServSafe certification (or ability to obtain within required timeframe)
Ability to perform physical tasks including lifting, pushing, pulling, bending, and twisting (up to 50 lbs)
Ability to stand for extended periods and work in a commercial kitchen environment
Willingness to wear and use required personal protective equipment (PPE)
Ability to adapt to changing operational needs, schedules, and assignments
Willingness to temporarily alter schedule to support operational and guest service needs

Job Qualifications

Minimum of 3 years of experience in culinary operations, food service, or related kitchen environment
Previous supervisory or team leadership experience required
Equivalent combination of education and experience may be considered
Strong knowledge of food preparation techniques, culinary production, sanitation, and food safety standards
Proficiency in a variety of cooking methods including roasting, braising, sauteing, and related techniques
Ability to supervise, train, and develop staff and student employees
Strong leadership, communication, and interpersonal skills
Ability to multitask and self-prioritize in a fast-paced environment
Strong problem-solving and operational decision-making skills
Ability to maintain high standards of product quality and guest service
Ability to work respectfully with diverse teams and foster a positive workplace culture
Knowledge of commercial kitchen equipment and operations
Ability to work flexible schedules including nights and weekends

Job Duties

Prepare, cook, and present hot and cold food offerings according to standardized recipes and cycle menus
Ensure daily menu production meets established culinary quality, presentation, and consistency standards
Operate a variety of commercial kitchen equipment as assigned
Support menu planning and recipe development in collaboration with the Executive Chef
Utilize advanced cooking techniques including roasting, braising, sauteing, and related culinary methods
Oversee assigned stations and daily kitchen operations to ensure efficient production flow
Monitor food quality, presentation, temperature, and sanitation standards throughout production and service
Maintain records including temperatures, food waste, food returned, and discarded products as required
Identify and communicate operational concerns, customer feedback, and equipment issues to supervisors
Assist in resolving operational challenges while maintaining professional standards and service excellence
Participate in onboarding, orientation, and training of team members and student employees
Supervise and direct utility staff and culinary team members in maintaining operational and sanitation standards
Provide ongoing coaching, support, and development to culinary staff and student employees
Address employee performance and conduct concerns in collaboration with leadership
Participate in performance evaluations and annual review processes
Promote a respectful, inclusive, and collaborative work environment aligned with the UNH Hospitality Handbook
Maintain cleanliness and sanitation of kitchen facilities, equipment, and assigned work areas
Ensure compliance with state and local health codes, food safety regulations, and Hospitality Services standards
Identify, report, and correct sub-standard sanitation and safety practices
Wear and utilize required personal protective equipment (PPE) as necessary
Maintain flexibility to support changing operational needs, including adjustments to work areas, schedules, or assignments
Support operations during nights, weekends, emergencies, and high-volume service periods
Assist with maintaining a high level of guest service during operational changes or staffing needs
Work respectfully and professionally with co-workers, supervisors, and student employees
Perform other duties as assigned