Vanderbilt Campus Dining takes pride in the culinary creations served from our kitchens. Our Dining program is highly decorated, the winner of many prestigious awards in the food service industry, including Best On-Site Food Service Operation in the Nation, Best Food Service Operator, the prestigious Ivy Award, and many more. We have main dining centers, restaurants and cafes, commissary, convenience stores, and we employ over 300 employees. Vanderbilt’s residential colleges are much more than places to live – they foster discovery and belonging while serving as the foundation for an empowering education. Our dining halls serve much more than meals: they are spaces that build community by bringing people – students, faculty, and staff together.
The Sous Chef is a key member of the Campus Dining Team within the Division of Administration at Vanderbilt University. The Sous Chef will be responsible for day-to-day kitchen operations within the catering division. This position will oversee kitchen activities including food preparation, food presentation, menu planning, execution, and culinary excellence.
This position will cover shifts and act as chef manager in the absence of management. Reporting directly to the Executive Chef or Chef Manager, this position is responsible for assisting in supervising staff and plays a large role in supporting productive employee relationships which embrace sustainability and influence a positive team environment.
As a SkillBridge Fellow, your role as a Sous Chef will involve hands-on directions and leadership from our culinary arts team in a collaborative working environment that promotes efficient and effective operations and provide exceptional customer service.
Some of the areas of training will include:
- Assistant to the Chef Manager as second in command in the daily operations of the kitchen
- Learning how to train the staff in proper cooking techniques and presentation
- Shadowing manager and oversees staffing in operation and redirect food service labor as needed
- Maintain high-level product knowledge by taking initiative in acquiring education to train, coach, and develop direct reports
- Order food, beverages, dry goods, and other supplies, while maintaining unit budgetary guidelines
- Menu writing, development, and planning
- Maintain a safe work environment by modeling, enforcing, and communicating all safety standards
Qualification Required
- Five to eight years of related experience
- Progressive career growth in the kitchen
- Associate degree preferred