Sous Chef - University of Alabama

Sous Chef

Location: Tuscaloosa, AL

Pay Range: $55,000 - $65,000

Job Summary

The University of Alabama is seeking a talented and motivated Sous Chef to support the daily culinary operations of a dynamic and fast-paced campus dining program. This position plays a key role in delivering exceptional food quality, ensuring operational excellence, and creating a positive dining experience for students, faculty, staff, and guests.

Working closely with the Executive Chef, the Sous Chef will assist in overseeing kitchen operations, supervising culinary team members, supporting menu development, and ensuring food is prepared and presented to the highest standards. This is an outstanding opportunity for a culinary professional who thrives in a high-volume environment and enjoys mentoring teams while remaining actively involved in day-to-day food production.

Key Responsibilities:

• Assist the Executive Chef in overseeing daily kitchen operations, food production, and culinary staff performance.
• Supervise, train, and develop hourly culinary associates while promoting a culture of teamwork, safety, and accountability.
• Prepare and oversee the preparation of high-quality menu items for residential dining, retail concepts, and special events.
• Support menu planning, recipe development, and seasonal menu enhancements that align with student preferences and operational goals.
• Execute catering and campus events, ensuring exceptional food quality, presentation, and service.
• Monitor food quality, consistency, portion control, and presentation standards.
• Assist with inventory management, purchasing, receiving, and product rotation to maintain efficient kitchen operations.
• Support food cost management initiatives and help control labor and operating expenses.
• Ensure compliance with all food safety, sanitation, and HACCP standards.
• Assist with the implementation of new culinary programs, concepts, and campus dining initiatives.
• Maintain a clean, organized, and safe work environment while fostering a positive team culture.

Preferred Qualifications:

• Associate degree in Culinary Arts, Hospitality Management, or related field; equivalent experience will be considered.
• Progressive culinary experience in high-volume foodservice, college and university dining, healthcare, hospitality, restaurant, or catering environments.
• Experience supervising and developing culinary teams.
• Strong background in batch cooking, production cooking, and large-scale food preparation.
• Catering experience and the ability to execute multiple events simultaneously preferred.
• Knowledge of current culinary trends, food presentation, menu development, and student dining preferences.
• Strong understanding of food cost controls, inventory management, and labor management practices.
• Proficiency with Microsoft Office Suite and other foodservice management systems.
• Excellent communication, organization, and problem-solving skills.
• ServSafe Certification preferred.
• Ability to work a flexible schedule, including evenings, weekends, and special campus events as needed.

The ideal candidate is a hands-on culinary leader who enjoys working in a collaborative campus environment. They are passionate about food, committed to developing team members, and capable of delivering outstanding dining experiences in a high-volume operation while maintaining the highest standards of quality, safety, and guest satisfaction.