Executive Sous Chef or Sous Chef

Overview

This role supports the Executive Chef in overseeing all Skyroom kitchen operations, ensuring the highest standards of food quality, safety, and team performance. The ideal candidate is a creative, organized, and hands-on leader with a deep understanding of culinary techniques and restaurant operations. Promotes and exemplifies Dining Services’ Mission of “Creating an Excellent College Experience” as well as our P.R.E.D.I.C.T. Core Values.

 

The Skyroom Chef will be an Executive Sous Chef or a Sous Chef, depending on experience.

Responsibilities

• Assist in the planning, preparation, and execution of high-quality dishes in the Skyroom restaurant.
• Lead and supervise kitchen staff, ensuring proper training, performance, and adherence to culinary standards.
• Collaborate with the Executive Chef, Chef de Cuisine and other culinary staff, on menu development, recipe testing, and implementation of seasonal and trend-driven offerings.
• Maintain strict food safety and sanitation standards in compliance with health regulations (e.g., HACCP, Servsafe).
• Monitor inventory levels, conduct regular stock checks, and manage food cost controls and waste reduction.
• Oversee kitchen scheduling, labor management, and daily production planning to ensure timely service.
• Ensure consistency in food presentation, portioning, and quality across all dishes.
• Provide constructive feedback and mentorship to culinary team members to support professional growth and retention.
• Coordinate with the kitchen steward, vendors and suppliers to ensure timely delivery and quality of ingredients.
• Troubleshoot operational issues and resolve them efficiently to maintain smooth kitchen operations.

Qualifications

Executive Sous Chef:

• Minimum Qualifications:
  • Associate’s or bachelor’s degree in culinary arts or related field (preferred)
  • Minimum 3–5 years of experience in a high-volume or fine dining kitchen
  • SERV Safe or equivalent food safety certification (required)
  • Experience with kitchen management systems and inventory software
• Compensation:
  • Exempt Position
  • Starting Salary: $43,150 - $50,335 -Based on Experience
  • Full USU Benefit Package

OR

 

Sous Chef:

• Minimum Qualifications:
  • Minimum 1-3 years of experience in a high-volume or fine dining kitchen
  • SERV Safe or equivalent food safety certification (required)
  • Experience with kitchen management systems and inventory software
• Compensation:
  • Non-Exempt Position
  • Starting Salary: $37,230 - $43,430-Based on Experience
  • Full USU Benefit Package

Chef Competency Framework:

• Culinary Expertise
  • Mastery of food preparation and presentation techniques
  • Knowledge of international cuisines and cooking methods
  • Ability to maintain high culinary standards and consistency
  • Creativity in menu development and recipe innovation
• Operational Management
  • Proficiency in inventory control and ordering systems
  • Understanding of kitchen workflow, scheduling, and production planning
  • Knowledge of equipment maintenance and kitchen safety protocols
  • Familiarity with cost control, budgeting, and vendor management
• Leadership & Team Development
  • Ability to lead, train, and mentor culinary staff
  • Strong communication and interpersonal skills
  • Conflict resolution and team motivation
  • Performance evaluation and feedback delivery
• Quality & Safety Assurance
  • Ability to monitor and enforce food safety and sanitation standards (e.g., Servsafe)
  • Knowledge of HACCP and other regulatory compliance standards
  • Attention to detail in quality control and food inspection
  • Ability to detect and address operational or food quality issues
• Adaptability & Problem Solving
  • Ability to follow and enforce procedures under pressure
  • Flexibility in responding to kitchen challenges and service demands
  • Strong decision-making and troubleshooting skills
  • Resilience in high-volume, fast-paced environments
• Professionalism & Continuous Improvement
  • Commitment to ongoing learning and culinary trends
  • Initiative in improving kitchen processes and team performance
  • Upholding organizational P.R.E.D.I.C.T. values and service excellence
  • Engagement in professional development and career progression planning

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