Sous Chef

Nashville, TN, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Life insurance

Job Description

Vanderbilt Campus Dining is part of Vanderbilt University, renowned for delivering exceptional dining experiences to students, faculty, and staff across its campus. As a leading provider of campus culinary services, Vanderbilt Campus Dining emphasizes quality, sustainability, and innovation in its food offerings. With a commitment to fostering a welcoming and inclusive environment, the dining services team continually strives to meet the diverse dietary needs and preferences of its community. Vanderbilt Campus Dining operates multiple dining locations, each designed to create an enjoyable and convenient experience for all patrons, combining culinary excellence with operational efficiency. This environment nurtures professional growth and development for its team members, supported by strong leadership and collaborative work culture.

The Sous Chef position at Vanderbilt Campus Dining plays a critical role in the daily kitchen operations of a specific dining location. This role involves overseeing all culinary activities, including food preparation, presentation, menu planning, and adherence to high standards of quality and safety. Reporting directly to the Unit General Manager or an equivalent position depending on location, the Sous Chef will cover shifts and assume unit manager responsibilities in their absence. This leadership role demands a blend of hands-on culinary expertise and effective people management skills to ensure smooth kitchen operations and excellent customer service.

In this role, the Sous Chef will lead kitchen staff, foster a positive and productive work environment, and support employee relationships that encourage sustainability and teamwork. The position requires overseeing food quality management, ensuring compliance with food safety regulations, and maintaining the consistency and excellence of menu items. Additionally, the Sous Chef will manage inventory, control costs, and maintain kitchen equipment, embodying a commitment to financial stewardship and operational efficiency. This role is vital in shaping customer experience through culinary excellence and operational leadership, making it a highly rewarding opportunity for culinary professionals passionate about leadership and quality in food service.

Job Requirements

A high school diploma or GED is necessary
ServSafe Manager certification within 30 days of hire is required
AllerTrain U certification within 30 days of hire is necessary
Ability to teach coach mentor and assess performance
take corrective or disciplinary action when needed is necessary
Ability to learn and adapt to new systems and applications is necessary
Basic computer skills and an ability to work in Microsoft Office applications is necessary
Strong communication verbal written interpersonal skills and an ability to communicate effectively with a diverse population is necessary
Ability to meet multiple deadlines and manage competing priorities is necessary
Operational knowledge of industrial kitchen equipment is necessary
Strong time management organizational and multi-tasking skills and an eye for detail is necessary
Manage people maintain confidentiality and be accountable for Vanderbilt assets is necessary

Job Qualifications

A high school diploma or GED is necessary
An Associate’s degree from an accredited higher education institution with specialized training in Culinary Arts is preferred
A minimum of three years’ experience in the food and beverage industry is preferred
A minimum of one year experience in a culinary management role is preferred
Operational experience with a variety of food service applications and computerized menu management systems is preferred
ServSafe Manager certification within 30 days of hire is required
AllerTrain U certification within 30 days of hire is necessary
Ability to teach coach mentor and assess performance
take corrective or disciplinary action when needed is necessary
Ability to learn and adapt to new systems and applications is necessary
Basic computer skills and an ability to work in Microsoft Office applications is necessary
Strong communication verbal written interpersonal skills and an ability to communicate effectively with a diverse population is necessary
Ability to meet multiple deadlines and manage competing priorities is necessary
Operational knowledge of industrial kitchen equipment is necessary
Strong time management organizational and multi-tasking skills and an eye for detail is necessary
Manage people maintain confidentiality and be accountable for Vanderbilt assets is necessary

Job Duties

Lead and oversee all kitchen operations including food preparation presentation portioning production flow and sanitation
Ensure food products meet established quality consistency and service standards while being prepared and served in a timely manner
Utilize menu management systems to maintain accurate menu and nutritional information
Monitor food storage rotation holding temperatures and sanitation practices to ensure compliance with food safety regulations and departmental standards
Supervise schedule train coach and develop culinary staff to ensure effective execution of daily operations
Foster a culture of accountability engagement teamwork and continuous improvement through ongoing training and performance feedback
Ensure compliance with departmental policies procedures and the Collective Bargaining Agreement including appropriate documentation and administration of disciplinary processes