Sous Chef

About This Role The Food Service Manager–Catering Production oversees daily food production for the Housing and Dining Services catering program, ensuring the safe, efficient, and high-quality preparation of catering orders and event meals. This position supervises culinary staff, coordinates production workflows, and maintains established food safety and quality standards to deliver exceptional catering services. Key responsibilities of this position include: production operations management staff supervision and leadership catering production coordination food safety, sanitation, and regulatory compliance inventory and resource management About Us Housing and Dining Services (HDS) is a large, complex, self-operated auxiliary department employing about 1,000 full and part-time staff. We share the desire to provide exemplary services, products and facilities for our residents and other guests. HDS provides affordable, safe and engaging accommodations for more than 5,000 residents and find unique ways to support their academic pursuits. Additionally, we offer a variety of event spaces, dining and catering options for both on and off-campus events. The 2025 Princeton Review ranks us #2 Happiest Students, #2 Best Quality of Life, #8 Best College Residence Halls, and #14 Best Campus Food. What a great team to be part of! Worksite Description On-site. All employees must reside in the United States when they begin working to comply with state law. K-State is unable to provide remote or hybrid work opportunities for residents of the state of Idaho. What You'll Need to Succeed Minimum Qualifications: Requires two years of relevant experience with one year of experience at the supervisory level. Requirements may be met through a combination of education and experience. Valid driver's license. Preferred Qualifications: High school diploma or equivalent Three years of experience in commercial, large scale food service operations including food preparation and kitchen production Experience working in university, catering, banquet, or conference dining environments Experience coordinating the work of culinary staff in a food service environment Knowledge of food safety, sanitation practices, and kitchen safety procedures Experience supervising staff in a high-volume food service environment Strong organizational and time-management skills Effective written and oral communication skills Additional Role Information: ServSafe Food Protection Manager certification or ability to obtain within six months of hire. Valid driver's license upon employment Sponsorship eligibility: Candidates must be legally authorized to work in the U.S. on an ongoing basis without sponsorship Application Window Applications close on: September 30, 2026 Anticipated Hiring Pay Range $18.04 - $25.00 per hour #J-18808-Ljbffr