Sous Chef

The Sous Chef position is responsible for overseeing the preparation, production, and presentation of hot and cold food items within Hospitality Services in accordance with standardized recipes, cycle menus, and culinary quality standards. This role supports daily culinary operations by ensuring consistency, food quality, sanitation, and efficient kitchen execution while contributing to menu and recipe development in collaboration with the Executive Chef. The Sous Chef applies culinary expertise, leadership, and operational oversight to deliver a high-quality dining experience for guests.This position supervises kitchen operations, student employees, and support staff while maintaining compliance with food safety, sanitation, and workplace standards. The Sous Chef plays a key leadership role in training, coaching, and developing team members, resolving operational issues, and fostering a respectful and collaborative workplace environment aligned with UNH Hospitality Services standards. This is considered an essential staff position and may require reporting during weather or other emergency conditionsDuties/ResponsibilitiesFood Preparation & Culinary Production (35%)Prepare, cook, and present hot and cold food offerings according to standardized recipes and cycle menusEnsure daily menu production meets established culinary quality, presentation, and consistency standardsOperate a variety of commercial kitchen equipment as assignedSupport menu planning and recipe development in collaboration with the Executive ChefUtilize advanced cooking techniques including roasting, braising, sautéing, and related culinary methodsKitchen Operations & Quality Control (25%)Oversee assigned stations and daily kitchen operations to ensure efficient production flowMonitor food quality, presentation, temperature, and sanitation standards throughout production and serviceMaintain records including temperatures, food waste, food returned, and discarded products as requiredIdentify and communicate operational concerns, customer feedback, and equipment issues to supervisorsAssist in resolving operational challenges while maintaining professional standards and service excellenceSupervision, Training & Team Leadership (20%)Participate in onboarding, orientation, and training of team members and student employeesSupervise and direct utility staff and culinary team members in maintaining operational and sanitation standardsProvide ongoing coaching, support, and development to culinary staff and student employeesAddress employee performance and conduct concerns in collaboration with leadershipParticipate in performance evaluations and annual review processesPromote a respectful, inclusive, and collaborative work environment aligned with the UNH Hospitality HandbookSanitation, Safety & Compliance (10%)Maintain cleanliness and sanitation of kitchen facilities, equipment, and assigned work areasEnsure compliance with state and local health codes, food safety regulations, and Hospitality Services standardsIdentify, report, and correct sub-standard sanitation and safety practicesWear and utilize required personal protective equipment (PPE) as necessaryFlexibility, Support & Additional Duties (10%)Maintain flexibility to support changing operational needs, including adjustments to work areas, schedules, or assignmentsSupport operations during nights, weekends, emergencies, and high-volume service periodsAssist with maintaining a high level of guest service during operational changes or staffing needsWork respectfully and professionally with co-workers, supervisors, and student employeesPerform other duties as assignedRequirementsMinimum Acceptable Education & Experience:Minimum of 3 years of experience in culinary operations, food service, or related kitchen environmentPrevious supervisory or team leadership experience requiredEquivalent combination of education and experience may be consideredRequired Licenses & Certifications:ServSafe Certification (or ability to obtain within required timeframe)Knowledge, Skills & Abilities:Strong knowledge of food preparation techniques, culinary production, sanitation, and food safety standardsProficiency in a variety of cooking methods including roasting, braising, sautéing, and related techniquesAbility to supervise, train, and develop staff and student employeesStrong leadership, communication, and interpersonal skillsAbility to multitask and self-prioritize in a fast-paced environmentStrong problem-solving and operational decision-making skillsAbility to maintain high standards of product quality and guest serviceAbility to work respectfully with diverse teams and foster a positive workplace cultureKnowledge of commercial kitchen equipment and operationsAbility to work flexible schedules including nights and weekendsOther Requirements:Ability to perform physical tasks including lifting, pushing, pulling, bending, and twisting (up to 50 lbs)Ability to stand for extended periods and work in a commercial kitchen environmentWillingness to wear and use required personal protective equipment (PPE)Ability to adapt to changing operational needs, schedules, and assignmentsWillingness to temporarily alter schedule to support operational and guest service needsPreferred Qualifications:Current ServSafe CertificationAdditional experience in high-volume or institutional dining operationsDemonstrated experience in menu planning and recipe developmentExperience supervising culinary teams in a commercial or institutional kitchenStrong knowledge of production management, food cost awareness, and kitchen workflow optimizationExperience training or mentoring entry-level culinary staff and student employeesApplicant Instructions:Applicants should be prepared to upload the following documents when applying online within the My Experience: Resume/CV section of the application: (Maximum of 5 Documents)Resume/CVCover LetterContact Information for 3 Professional ReferencesApplications that are missing any of the required items may not move forward for consideration. Additional uploaded documents not requested in the position announcement will not be reviewed.The University of New Hampshire is an R1 Carnegie classification research institution providing comprehensive, high-quality undergraduate and graduate programs of distinction. UNH is located in Durham on a 188-acre campus, 60 miles north of Boston and 8 miles from the Atlantic coast and is convenient to New Hampshire’s lakes and mountains. There is a student enrollment of 13,000 students, with a full-time faculty of over 600, offering 90 undergraduate and more than 70 graduate programs. The University actively promotes a dynamic learning environment in which qualified individuals of differing perspectives, life experiences, and cultural backgrounds pursue academic goals with mutual respect and shared inquiry.EEO StatementThe University System of New Hampshire is an Equal Opportunity/Equal Access employer. The University System is committed to creating an environment that values and supports diversity and inclusiveness across our campus communities and encourages applications from qualified individuals who will help us achieve this mission. The University System prohibits discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, genetic information, veteran status, or marital status.Compensation Pay Range:$20.15 - $33.15The pay range for this position is listed above. Actual offer will be based on skills, qualifications, experience, and internal equity, in addition to relevant business considerations. More information on benefits can be found here: USNH Employee Benefits | Human ResourcesLocation:Durham #J-18808-Ljbffr University-System-of-New-Hampshir