Sous Chef (Kitchen Manager) Campus Dining (Multiple Positions Available)

The University of Notre Dame is a prestigious institution located in Notre Dame, Indiana, known for its strong commitment to academic excellence, community values, and fostering a vibrant and mission-driven environment. As a world-class university with a rich Catholic identity, Notre Dame emphasizes holistic development encompassing mind, body, and spirit, thereby nurturing a diverse and dynamic campus culture. The University employs a large community of dedicated professionals who contribute to its mission of creating meaningful impact through education, research, and public service while maintaining an inclusive, caring workplace culture where employees feel valued and supported.

Notre Dame Dining is an integral part of this community, providing high-quality, student-centered culinary experiences across its residential dining halls. The dining services are committed to innovative, hospitality-driven food programs that meet diverse dietary preferences while reflecting the core values and traditions of the University. This environment supports the professional growth of its culinary staff and fosters teamwork, operational excellence, and continuous improvement in food service delivery.

The role of Sous Chef (Kitchen Manager) within Notre Dame Dining is a critical leadership position responsible for overseeing culinary operations in one or more residential dining venues. This full-time role reports to either the Executive Sous Chef or Chef de Cuisine and plays a vital part in managing daily kitchen activities, culinary standards, and team development. The Sous Chef ensures that the food production process adheres strictly to established recipes, quality benchmarks, and presentation criteria, thereby guaranteeing a superior dining experience for students.

The position demands a hands-on approach to food preparation and staff supervision, with a focus on consistency, efficiency, and innovation. The Sous Chef drives the implementation of menus, inventory management, cost controls, and safety protocols while working closely with professional cooks and student employees. This leadership role also entails fostering a positive and professional kitchen environment, promoting continuous learning, and engaging with students to enhance their dining experience through events like themed meals and menu innovations.

Candidates should possess a strong culinary background with 3-5 years of progressive experience in high-volume food service settings, coupled with leadership expertise to manage diverse teams effectively. Required qualifications include an associate's or bachelor’s degree in Culinary Arts or related fields or equivalent professional experience. Preferred qualifications include certification from the American Culinary Federation (Certified Sous Chef) and experience in collegiate or institutional dining. The work environment is fast-paced, back-of-house, and requires flexibility with scheduling, including evenings, weekends, and busy service periods linked to the academic calendar.

Notre Dame offers an annual starting salary beginning at $55,000, commensurate with experience, alongside a supportive community culture where every team member's contributions are valued. The University is committed to equal employment opportunities and strongly encourages applications from candidates inspired by its mission and Catholic identity. Joining Notre Dame’s Dining team means becoming part of an organization dedicated to culinary excellence, operational efficiency, and enriching the student experience in a meaningful and impactful way.