Demi Sous Chef Shields Athletic Dining Facility

Job Description The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for full-time Demi Sous Chefs in Shields Athletic Dining Facility in our Campus and Auxiliary Dining Halls in our Campus Dining department. The UOES division oversees the University's event management, hospitality, and customer service functions, while also supporting student life, academic initiatives, research activities, and annual milestone celebrations. Demi Sous Chef Reporting to the Sous Chef, the Demi‑Sous Chef is an advanced culinary position within ND Dining that serves as a developmental progression from Cook 3 and a defined pathway toward the Sous Chef role. This position supports the daily execution of back‑of‑house operations through hands‑on leadership in food production, station oversight, team support, and service coordination. The Demi‑Sous Chef plays an important role in maintaining culinary quality, consistency, service readiness, sanitation, and operational discipline across assigned production areas. As a working leader, this position remains actively engaged in food preparation and service while helping guide kitchen workflow, reinforce standards, and support the success of the culinary team. This role is intended for a highly skilled culinarian who has demonstrated advanced technical ability, dependability, leadership potential, and readiness to take on increased kitchen responsibility in preparation for future advancement to Sous Chef. Key Responsibilities Execute advanced food preparation and cooking across multiple stations in accordance with standardized recipes, production schedules, and ND Dining expectations Support daily meal production by ensuring food is prepared, finished, and presented with consistency, timeliness, and attention to quality Maintain high standards for taste, appearance, portioning, and overall food presentation Monitor station readiness, food levels, replenishment, and timing throughout meal service Assist in organizing prep priorities and production sequencing to support smooth and efficient kitchen operations Contribute to recipe ingredient selection, batch preparation, and consistent product execution Help ensure seamless transitions between production, service, and replenishment throughout the day Provide day‑to‑day culinary guidance and working leadership to Cook 1, Cook 2, and Cook 3 team members Support the Sous Chef in reinforcing expectations for food quality, consistency, urgency, professionalism, and teamwork Assist in training team members on recipes, techniques, equipment use, kitchen procedures, and production standards Model accountability, professionalism, and a strong commitment to culinary excellence Support a positive and productive kitchen culture through active communication, collaboration, and daily coaching Help identify opportunities for employee growth and skill development within the culinary team Support the Sous Chef in monitoring daily production needs, workflow, and station readiness Assist in maintaining an organized and efficient kitchen operation across prep, service, and closing functions Help ensure proper labeling, storage, rotation, and handling of all food products Support inventory awareness by communicating shortages, product concerns, and replenishment needs Contribute to waste reduction through proper handling, batch production, and product utilization Maintain a clean, organized, safe, and inspection‑ready work environment Assist in identifying and communicating operational challenges, service concerns, and workflow inefficiencies Maintain strict adherence to food safety, sanitation, and HACCP standards Ensure compliance with department expectations related to safe food handling, labeling, storage, and cleanliness Reinforce sanitation practices among team members throughout preparation, service, and closing procedures Support readiness for internal reviews, routine inspections, and operational standards assessments Promote a culture of cleanliness, safety, and accountability in all back‑of‑house functions Develop supervisory judgment, operational awareness, and leadership skills in preparation for future advancement Gain experience in coordinating production teams and supporting day‑to‑day kitchen oversight under the direction of the Sous Chef Serve as a bridge between advanced culinary execution and entry‑level kitchen leadership Continue building the skills, confidence, and leadership presence necessary for progression to the Sous Chef role Qualifications High school diploma or GED required Associate degree in culinary arts or related field preferred Minimum of 3–5 years of progressive culinary experience in high‑volume food service, hospitality, restaurant, or institutional dining operations Demonstrated success in an advanced cook‑level role such as Cook 3 or equivalent Strong culinary fundamentals, including food preparation, batch cooking, station management, recipe execution, and quality control Demonstrated ability to work independently while supporting broader kitchen operations Working knowledge of food safety, sanitation, and HACCP standards ServSafe certification required or ability to obtain within designated timeframe ACF Certified Culinarian (CC) certification required or must be obtained within one year of hire Knowledge, Skills, and Abilities Strong culinary technique and food production knowledge Ability to support multiple stations and production priorities simultaneously Ability to lead workflow while remaining actively engaged in hands‑on production Strong attention to detail and commitment to quality and consistency Ability to train, guide, and support team members in a fast‑paced kitchen environment Effective communication and interpersonal skills Sound judgment, dependability, and strong organizational ability Ability to adapt and respond effectively during high‑volume service periods Commitment to cleanliness, operational discipline, and continuous improvement Readiness to grow into broader culinary leadership responsibilities Working Conditions Requires standing for extended periods of time Frequent walking, bending, lifting, reaching, pushing, and pulling Ability to lift and move products and supplies in accordance with departmental expectations Work is performed in a fast‑paced kitchen environment with exposure to heat, steam, sharp equipment, wet floors, and refrigeration areas Schedule may include evenings, weekends, holidays, and peak operational periods based on business needs Additional Information Pay Rate: $19.75-$23.00/hr commensurate with experience The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60‑741.5(a) and 41 CFR 60‑300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity. #J-18808-Ljbffr