Sous Chef Morris Inn Hotel & Mckenna Conference Center
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $58,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Employee wellness programs
Tuition Assistance
Job Description
The University of Notre Dame is a prestigious institution renowned for its commitment to excellence not only in education and research but also in fostering a supportive and inclusive community. Rooted in a tradition inspired by Catholic values, Notre Dame prioritizes the well-being of its employees and nurtures growth in all aspects of life including mind, body, and spirit. The University’s Operations, Events, and Safety (UOES) division plays a critical role in enhancing campus life through outstanding event management, hospitality, and customer service, making it an integral part of the Notre Dame experience. The Morris Inn Hotel and McKenna Conference... Show More
Job Requirements
- associate's or bachelor's degree in culinary arts or related field preferred
- 3-5 years of progressive culinary experience in a high-volume food service operation
- proven leadership and supervisory experience
- valid servsafe certification or ability to obtain upon hire
- knowledge of food safety, sanitation, HACCP guidelines, and allergen protocols
- excellent communication and interpersonal skills
- ability to work flexible hours, including evenings and weekends
Job Qualifications
- associate's or bachelor's degree in culinary arts or related field preferred
- minimum of 3-5 years of progressive culinary experience in a high-volume food service operation
- higher education or hospitality setting preferred
- proven leadership and supervisory experience
- valid servsafe certification or ability to obtain upon hire
- knowledge of food safety, sanitation, HACCP guidelines, and allergen protocols
- strong organizational, time management, and problem-solving skills
- excellent communication and interpersonal skills
- ability to work flexible hours, including evenings and weekends, as needed
Job Duties
- oversee daily kitchen operations to ensure exceptional food quality, presentation, and timely service
- lead and mentor the culinary team, maintaining consistency in taste, texture, and plating standards
- support the executive chef in daily line checks, service execution, and guest satisfaction initiatives
- ensure proper food utilization, portion control, and minimal waste
- lead pre-service meetings, coordinate with front-of-house leadership, and ensure smooth communication during service
- manage all aspects of kitchen production, ensuring efficient preparation and execution of the restaurant's menu
- collaborate with the executive chef on menu planning, recipe testing, and seasonal updates
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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