Sous Chef

About Rice Boasting a 300-acre, tree-lined campus in Houston, Texas, Rice University is ranked among the nation’s top 20 universities by U.S. News & World Report. Rice has a 6-to-1 undergraduate student-to-faculty ratio and a residential college system, which supports students intellectually, emotionally, and culturally through social events, intramural sports, student plays, lecture series, courses, and student government. Developing close-knit, diverse college communities is a strong campus tradition, which is why Rice is highly ranked for best quality of life and best value among private universities. Position Summary The Sous Chef is a key culinary leader within Rice Hospitality, supporting daily kitchen operations across both retail dining concepts and residential dining facilities, as well as catering and special events (if applicable). This role is responsible for supervising kitchen staff, maintaining food quality and consistency, and ensuring efficient production in a high-volume, multi-concept environment. The Sous Chef plays a critical role in executing diverse menus, supporting peak service periods, and upholding Rice Hospitality’s standards for culinary excellence, food safety, and guest experience across all dining platforms. Ideal Candidate Statement The ideal candidate is a versatile culinary leader who can seamlessly transition between retail dining and residential dining operations (if applicable) while maintaining high standards of quality and efficiency. They are hands‑on, adaptable, and experienced in high-volume production, with the ability to lead teams in both fast‑paced service and structured dining environments. They bring a strong operational mindset, a passion for developing others, and a commitment to delivering consistent, high‑quality food across all Rice Hospitality platforms. Workplace Requirements Work Schedule Must be available to work a flexible schedule, including weekends and holidays Must be available to work any shift required based on operational needs Physical Requirements Must be able to lift and carry up to 50 pounds several times daily Requires standing or walking up to eight hours per day Must be able to bend, crouch, kneel, lift, reach, climb, balance, and perform repetitive motions Must be able to detect scents and discern flavors accurately Work Environment Primarily indoor environments, including kitchens, service areas, and residential dining facilities Exposure to temperature variations in non–climate‑controlled spaces Exposure to cleaning agents, chemicals, wet floors, and elevated work areas Essential Personnel This position is designated as essential. During campus emergencies, the Chef de Cuisine is expected to report to campus and provide critical dining services under the direction of the Crisis Management Team. Hiring Range $25.00 – $29.00 per hour (Non‑Exempt (hourly) positions under FLSA are eligible for overtime.) Minimum Requirements 3+ years of culinary experience in high‑volume retail, residential dining, or institutional foodservice environments Previous supervisory or leadership experience required Experience with batch cooking, station‑based service, and/or catering production strongly preferred Strong knowledge of food safety and sanitation standards Ability to manage multiple priorities across different dining formats Culinary degree or equivalent experience preferred Skills Strong working knowledge of food safety, sanitation, and HACCP principles Demonstrated ability to maintain high standards of cleanliness and organization Advanced culinary skills, including knife work, seasoning, tasting, and flavor evaluation Excellent attention to detail and commitment to consistency Ability to multitask, prioritize, and make sound decisions under pressure Strong verbal communication and interpersonal skills Proven ability to motivate, train, and lead teams effectively Ability to read, interpret, and execute standardized recipes and production sheets Proven ability to execute high‑volume production while maintaining quality standards Solid understanding of food cost control, inventory management, and kitchen operations Flexibility to work evenings, weekends, and varied schedules Preferences 3‑5 years of culinary experience in high‑volume retail, residential dining, or institutional foodservice environments Essential Functions Culinary Operations (Retail & Residential) Support the Chef de Cuisine in overseeing daily food production across retail cafés, food concepts, and residential dining serveries Ensure consistency, quality, and presentation of all menu items across multiple service styles (à la carte, stations, batch cooking) Lead and execute high‑volume production for residential dining while maintaining speed and efficiency in retail service environments Assist with menu execution, seasonal updates, and concept‑specific offerings Maintain proper food handling, storage, and labeling standards Leadership & Team Development Supervise, train, and mentor cooks, lead cooks, and student employees across both retail and residential operations Assist with scheduling and labor deployment to support fluctuating volume between dining formats Provide real‑time coaching during service to ensure efficiency, consistency, and adherence to standards Promote a collaborative culture that supports cross‑utilization of staff between retail and residential dining Events & Catering Support execution of on‑site and off‑site catering events, including preparation, production, and breakdown (if applicable) Ensure accurate and timely production of banquet and catering menus (if applicable) Collaborate with front‑of‑house teams to deliver seamless event experiences Food Safety & Compliance Ensure compliance with all health, safety, and sanitation standards (HACCP, local regulations) across all kitchen environments Maintain clean, organized, and inspection‑ready kitchens in both retail and residential settings Monitor proper use and care of kitchen equipment Inventory & Cost Control Assist with inventory management, ordering, and receiving across multiple outlets Support food cost control through portioning, waste reduction, and cross‑utilization of product Maintain proper product rotation and storage (FIFO practices) Additional Functions Open and secure kitchen facilities as required Receive and verify deliveries Address and resolve operational or food quality issues promptly Support continuous improvement initiatives within kitchen operations Benefits Rice University HR | Benefits: Rice Mission and Values Mission and Values | Rice University Equal Employment Opportunity Statement Rice University is committed to ensuring Equal Employment Opportunity and welcoming the fullness of diversity into our candidate pools. Rice considers qualified applicants for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national or ethnic origin, genetic information, disability, or protected veteran status. Rice also provides reasonable accommodations to qualified persons with disabilities. If an applicant requires a reasonable accommodation for any part of the application or hiring process, please get in touch with Rice University’s Human Resources Office via email at View email address on click.appcast.io for support. Contact Information If you have any additional questions, please email us at View email address on click.appcast.io. Thank you for your interest in employment with Rice University. #J-18808-Ljbffr