Sous Chef Byte Dance

Sous Chef

Working as the Sous Chef, you will play a critical leadership role in the successful operation of the Culinary Department, supporting the delivery of exceptional dining experiences for students, faculty, staff, and campus guests. In partnership with the Executive Chef, you will oversee daily kitchen operations, food production, menu execution, and culinary team development while ensuring the highest standards of food quality, safety, and customer satisfaction.

The Sous Chef is responsible for assisting with the supervision, preparation, and presentation of a wide variety of menu offerings across residential dining, retail venues, catering services, and special campus events. This role requires a hands-on culinary professional who thrives in a fast-paced environment, demonstrates strong leadership capabilities, and brings creativity, innovation, and a commitment to hospitality excellence.

This is an exciting opportunity for an energetic, entrepreneurial culinary professional who is passionate about mentoring teams, enhancing the campus dining experience, and contributing to the overall success of the dining program.

Culinary Operations & Food Production: Assist the Executive Chef in managing all aspects of daily culinary operations, ensuring consistent execution of high-quality food and service standards. Supervise and participate in the preparation, cooking, presentation, and garnishment of menu items across multiple dining platforms. Ensure recipes, production methods, portion standards, and presentation guidelines are consistently followed. Support the development and execution of seasonal menus, daily specials, and innovative culinary offerings that meet the diverse needs of the campus community. Monitor food quality throughout preparation and service to ensure freshness, consistency, and guest satisfaction.

Leadership & Team Development: Provide day-to-day leadership, coaching, and guidance to hourly culinary associates and student employees. Assist with training, onboarding, and developing team members in culinary techniques, food safety practices, equipment operation, and service standards. Foster a positive, inclusive, and collaborative kitchen culture focused on accountability, teamwork, and professional growth. Support scheduling and staffing initiatives to ensure operational efficiency and service excellence.

Financial Management & Cost Controls: Assist the Executive Chef with managing food costs, labor utilization, inventory levels, and overall departmental expenditures. Monitor inventory and assist with ordering, receiving, and storage of food and supplies to maintain appropriate stock levels and minimize waste. Support cost-control initiatives through production planning, portion management, and proper product utilization. Participate in recipe costing and menu planning efforts that align with operational budgets and financial objectives.

Catering & Special Events: Lead and execute catering functions, campus events, and special programs while ensuring exceptional food quality and presentation. Collaborate with catering and operations teams to coordinate production schedules and event logistics. Support the creation of customized menus and special event offerings that enhance the guest experience and showcase culinary excellence.

Program Development & Innovation: Assist in planning and implementing new culinary programs, concepts, and dining initiatives in partnership with the marketing and culinary teams. Stay informed of dining trends, sustainability practices, and emerging culinary techniques to continuously enhance menu offerings. Contribute ideas that improve operational efficiency, guest satisfaction, and overall dining program performance.

Food Safety & Compliance: Maintain strict compliance with all federal, state, local, university, and company food safety and sanitation standards. Ensure adherence to HACCP principles, safe food handling procedures, and workplace safety regulations. Maintain a clean, organized, and inspection-ready kitchen environment. Promote a culture of safety and accountability among all culinary staff.

Qualifications: Associate's degree in Culinary Arts, Hospitality Management, or a related field, or an equivalent combination of education and experience. Progressive culinary and kitchen management experience in a professional foodservice environment. Experience leading teams in high-volume, complex foodservice operations. Catering experience with the ability to execute multiple events while maintaining exceptional quality standards. Institutional dining, higher education, healthcare, or large-scale batch cooking experience preferred. Comprehensive knowledge of culinary techniques, menu planning, food preparation, production management, sanitation standards, and food cost controls. Strong understanding of current food, dining, and catering trends. Demonstrated ability to manage multiple priorities in a fast-paced environment. Proficiency with Microsoft Office Suite (Word, Excel, PowerPoint, Outlook), email systems, and internet applications. Commitment to participating in client and guest satisfaction programs and continuous service improvement initiatives. ServSafe Manager Certification or equivalent food safety certification is highly desirable. Excellent communication, organizational, and interpersonal skills.