Sous Chef (Kitchen Manager) Three Leaf Catering

The University of Notre Dame, located in Notre Dame, Indiana, is a prestigious institution known not only for its world-class education and research but also for its strong commitment to cultivating a mission-driven community. As a vibrant workplace infused with a Catholic identity, Notre Dame emphasizes nurturing the whole person—mind, body, and spirit. Employees at the University of Notre Dame are valued for their contributions, supported in their professional growth, and welcomed into a culture that prioritizes well-being and meaningful impact. Working here means being part of a dedicated team dedicated to excellence and service, with opportunities to contribute to a variety of functions across campus and beyond. The University’s hospitality and dining services reflect this commitment by providing outstanding culinary experiences to its community through its esteemed catering services.

The position of Sous Chef (Kitchen Manager) within Three Leaf Catering at the University of Notre Dame is a critical leadership role responsible for managing a diverse, high-volume catering program. This full-time role reports to the Vice President of University Operations and Dining, with an annual salary starting at $55,000 commensurate with experience. The Sous Chef is charged with delivering exceptional culinary execution across an array of catering events, including retail cafe production, action stations, athletic events, tailgates, weddings, University Presidential functions, formal galas, and casual buffets. This role requires a dynamic culinary leader who excels in a fast-paced environment where adaptability, creativity, and precision are indispensable.

Success as the Sous Chef hinges on the ability to transition fluidly between daily production demands and higher-profile event service, maintaining exacting quality, presentation, and hospitality standards. The ideal candidate will be versatile—capable of managing satellite cafe production, spearheading live action culinary stations, and delivering refined plated service to distinguished guests. The Sous Chef plays a vital role in shaping the guest experience and must demonstrate collaborative spirit, quick problem-solving abilities, and flexibility in response to evolving menus, client requests, and the logistics tied to each event. This position includes responsibilities such as coaching and leading culinary team members, coordinating multi-stream production schedules, managing inventory and ordering, enforcing food safety and sanitation protocols, and serving as a visible leader during event execution.

Working within the back-of-house environment, the Sous Chef will navigate the complexities of a fast-moving, high-volume residential dining setting, where work schedules include evenings, weekends, and peak periods aligned with the academic calendar. This leadership role demands operational mastery, culinary excellence, and a commitment to fostering a team culture focused on solutions and professional accountability. At the University of Notre Dame, the Sous Chef has the unique opportunity to contribute directly to a welcoming, hospitable environment that enhances the student experience and upholds the University’s mission of excellence and service.