Sous Chef/Kitchen Manager

Job Summary


The Sous Chef manages high-volume daily culinary production, recipe execution, and kitchen operations across residential dining halls, retail food courts, and campus catering events. This role focuses on delivering high-quality, diverse, and nutrition-conscious meals to students, faculty, and guests while leading and mentoring a blended team of professional kitchen staff and student employees.


Core Responsibilities

• High-Volume Oversight: Direct daily batch cooking, hot/cold production, and timely meal service for residential dining and retail outlets.
• Recipe & Standard Adherence: Ensure strict adherence to standardized recipes, maintaining exact portion sizes, proper flavors, and high-quality presentation.
• Dietary & Allergen Management: Implement flawless execution of safety protocols regarding food allergens, specialized diets (e.g., vegan, gluten-free, halal, kosher), and cross-contamination prevention.
• Catering Execution: Lead food preparation, transport logistics, and culinary presentation for major university-wide banquets, VIP events, and athletic catering.

Team Leadership & Training

• Staff Supervision: Manage, schedule, and direct line cooks, prep cooks, dishwashers, and student workers.
• Hands-on Coaching: Train staff on advanced culinary techniques, proper knife skills, batch cook production, and optimal station setup.
• Culture Building: Foster a collaborative, respectful, and high-energy kitchen environment aligned with university standards and values.
• Shift Management: Act as the culinary leader on the floor during peak dining rushes, resolving operational blocks and stepping onto the line when necessary.

Kitchen Operations & Compliance

• Sanitation & Safety: Enforce absolute compliance with local health department regulations, ServSafe standards, HACCP plans, and university workplace safety protocols.
• Inventory Control: Monitor daily inventory levels, manage receiving, verify order accuracy, and optimize product rotation (FIFO).
• Waste Minimization: Implement portion controls and ingredient cross-utilization to reduce food costs and support campus sustainability initiatives.
• Equipment Maintenance: Inspect kitchen equipment daily to ensure functionality and log maintenance requests promptly.

Menu & Administrative Support

• Menu Collaboration: Partner with the Executive Chef to plan innovative, globally-inspired cycle menus that appeal to a diverse student body.
• Technology Management: Utilize campus food service management software Nutritics , Metz Pantry, etc) for production sheets, recipe scaling, and inventory tracking.
• Administrative Tasks: Assist with employee labor tracking, documentation of production logs, and completion of incident report sheets.

Qualifications & Skills

Education: Associate degree in Culinary Arts, Hospitality, or a related field preferred; or a High School Diploma/GED with equivalent technical culinary experience.

Experience: 3-5 years of professional culinary experience in high-volume settings (e.g., university dining, corporate feeding, large hotels, or banquets), with at least 1-2 years in a supervisory role.

Certifications: Active ServSafe Manager Certification (or equivalent state-approved food safety license) required.

Technical Skills: Deep understanding of multi-station kitchen equipment, commercial batch-cooking production, and diverse global cuisines.

Communication: Strong interpersonal skills to direct a diverse workforce and engage professionally with students and faculty

Physical Requirements & Working Conditions


Ability to stand and walk for prolonged periods (up to 8-10 hours per shift).

Ability to lift, carry, push, and pull kitchen supplies or equipment weighing up to 50 lbs.

Comfortable working in high-temperature environments near ovens, grills, and steam tables.

Essential Staff Designation: May be required to report to work during campus closures, inclement weather conditions, or university holiday events.

Metz Culinary Management is growing and we have an opening for Rock Star Sous Chef / Kitchen Manager who shares our passion for Food, Service and Leadership.


We are seeking a Culinary Leader, with a mentoring management style contributing to a culture of fun, creativity and growth. If you have the CULINARY CHOPS and passion for current, trending and diverse menus, and are ready to hit the ground running in a fast paced, multi-outlet setting, we would like to hear from you!


Must have solid kitchen leadership experience. Experience desired in a Contract Dining Food Service setting such as Hospital, School, College, Senior Living or Corporate Dining accounts. A strong Supervisor with solid Culinary Training, ready for the next step would be ideal.

Requirements:

• 3-5+Plus Years in a Supervisory Experience or Sous Chef
• High Volume background
• Impeccable communication skills
• Restaurant Management knowledge
• Thorough knowledge of Menu implementation with STUNNING presentation ideas
• Catering Experience
• Culinary Degree strongly preferred

Metz Culinary Management Values are what separates us from the competition. Our Leaders share our Values, Attributes, and Strategic Focus reinforcing our culture and values every day to our Team Members creating an environment for personal growth, enrichment and career success.

As one of the fastest growing companies in the industry, we continually seek talented and dedicated individuals who share our commitment to excellence. Join our team of over 7,000 team members who share a passion for Onsite Dining and Support Services, working together toward one common goal, excellence, in quality and service. We are committed to providing the atmosphere, opportunity, and benefits that enable us to be an employer of choice in the industry.

We are a family-driven company that delivers restaurant-inspired hospitality to everyone we serve.