Sous Chef Shields Family Dining Hall

The University of Notre Dame, located in Notre Dame, Indiana, is a prestigious and mission-driven institution recognized globally for its commitment to excellence in education, research, and community engagement. Rooted in a rich Catholic tradition, Notre Dame fosters an environment that nurtures the whole person - mind, body, and spirit - creating a vibrant community where every employee is valued and supported. This esteemed university emphasizes a culture of care, well-being, and inclusivity, offering a unique workplace where individuals can grow their careers while contributing to a greater good. Notre Dame is not only dedicated to academic excellence but also to making a meaningful impact on campus and beyond, prioritizing collaboration, innovation, and service in all its endeavors.

Within this dynamic educational setting, the Shields Family Dining Hall serves as a modern culinary facility dedicated specifically to serving student-athletes. The dining hall is designed to provide high-quality food services that meet the diverse nutritional and dietary needs of an active student-athlete population. This commitment to excellence in dining is integral to supporting the health, performance, and overall wellbeing of student-athletes, while also aligning with the broader mission of Notre Dame Campus Dining to deliver a "Best in Class" food experience.

The Sous Chef role at Shields Family Dining Hall is a critical leadership position responsible for partnering closely with the Executive Chef to oversee all culinary and operational aspects of the dining facility. This full-time position requires a strong leader who can manage daily kitchen operations while ensuring exceptional food quality, safety standards, and a welcoming guest experience. The Sous Chef plays a vital role in supporting financial management, including food and labor cost control, budgeting, purchasing, and inventory, contributing to the efficient operation of the dining hall.

As a member of the Notre Dame Dining Leadership Team, the Sous Chef represents a key figure in upholding the university's high standards of hospitality and culinary excellence. This individual is responsible for supervising, training, and mentoring kitchen staff to foster professional growth and a positive team-oriented environment. Leadership responsibilities also include assuming full kitchen operational duties in the absence of the Executive Chef, ensuring continuity and consistency in all service periods. Collaborative efforts with other departments and dining leadership further enhance marketing, programming, special initiatives, and staff development programs.

This position demands a seasoned culinary professional with proven experience in high-volume dining environments, preferably within institutional or campus dining settings. The ideal candidate will possess strong organizational and communication skills, demonstrate proficiency in food safety and regulatory compliance, and show the capability to thrive in a fast-paced, dynamic workplace. A formal culinary degree or equivalent professional experience is preferred, along with the flexibility to work varied schedules including evenings, weekends, and peak service times.

Notre Dame offers a competitive salary commensurate with experience and invites qualified candidates who are motivated by a university with a Catholic identity to join its dedicated team. This inclusive institution values diversity and equal opportunity in employment, fostering an environment where all employees can contribute meaningfully to the university's mission and enjoy a supportive workplace culture.