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 conditions. Duties/Responsibilities Food Preparation & Culinary Production (35%) Prepare, cook, and present hot and cold food offerings according to standardized recipes and cycle menus Ensure daily menu production meets established culinary quality, presentation, and consistency standards Operate a variety of commercial kitchen equipment as assigned Support menu planning and recipe development in collaboration with the Executive Chef Utilize advanced cooking techniques including roasting, braising, sautéing, and related culinary methods Kitchen Operations & Quality Control (25%) Oversee assigned stations and daily kitchen operations to ensure efficient production flow Monitor food quality, presentation, temperature, and sanitation standards throughout production and service Maintain records including temperatures, food waste, food returned, and discarded products as required Identify and communicate operational concerns, customer feedback, and equipment issues to supervisors Assist in resolving operational challenges while maintaining professional standards and service excellence Supervision, Training & Team Leadership (20%) Participate in onboarding, orientation, and training of team members and student employees Supervise and direct utility staff and culinary team members in maintaining operational and sanitation standards Provide ongoing coaching, support, and development to culinary staff and student employees Address employee performance and conduct concerns in collaboration with leadership Participate in performance evaluations and annual review processes Promote a respectful, inclusive, and collaborative work environment aligned with the UNH Hospitality Handbook Sanitation, Safety & Compliance (10%) Maintain cleanliness and sanitation of kitchen facilities, equipment, and assigned work areas Ensure compliance with state and local health codes, food safety regulations, and Hospitality Services standards Identify, report, and correct sub-standard sanitation and safety practices Wear and utilize required personal protective equipment (PPE) as necessary Flexibility, Support & Additional Duties (10%) Maintain flexibility to support changing operational needs, including adjustments to work areas, schedules, or assignments Support operations during nights, weekends, emergencies, and high-volume service periods Assist with maintaining a high level of guest service during operational changes or staffing needs Work respectfully and professionally with co-workers, supervisors, and student employees Perform other duties as assigned Requirements Minimum Acceptable Education & Experience Minimum of 3 years of experience in culinary operations, food service, or related kitchen environment Previous supervisory or team leadership experience required Equivalent combination of education and experience may be considered Required 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 standards Proficiency in a variety of cooking methods including roasting, braising, sautéing, and related techniques Ability to supervise, train, and develop staff and student employees Strong leadership, communication, and interpersonal skills Ability to multitask and self-prioritize in a fast-paced environment Strong problem-solving and operational decision‑making skills Ability to maintain high standards of product quality and guest service Ability to work respectfully with diverse teams and foster a positive workplace culture Knowledge of commercial kitchen equipment and operations Ability to work flexible schedules including nights and weekends Other 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 environment Willingness to wear and use required personal protective equipment (PPE) Ability to adapt to changing operational needs, schedules, and assignments Willingness to temporarily alter schedule to support operational and guest service needs Preferred Qualifications Current ServSafe Certification Additional experience in high-volume or institutional dining operations Demonstrated experience in menu planning and recipe development Experience supervising culinary teams in a commercial or institutional kitchen Strong knowledge of production management, food cost awareness, and kitchen workflow optimization Experience training or mentoring entry‑level culinary staff and student employees Compensation Pay Range $20.15 - $33.15 Location Durham EEO Statement The 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. #J-18808-Ljbffr