University of Notre Dame
Sous Chef | Morris Inn Hotel & Mckenna Conference Center
University of Notre Dame, Notre Dame, Indiana, us, 46556
Company Overview
The University of Notre Dame is more than a workplace; it is a vibrant, mission‑driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person—mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well‑being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world‑class research, shaping the student experience, or supporting the University’s mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you! Sous Chef – Morris Inn Hotel & Mckenna Conference Center
The University of Notre Dame’s Operations, Events, and Safety (UOES) division is seeking a talented Sous Chef to join the culinary leadership team within the Morris Inn Hotel & Mckenna Conference Center at the University of Notre Dame. The UOES division supports the University’s event management, hospitality, and customer service functions enhancing student life, academic events, and distinguished guest experiences. As the Sous Chef, you will play a key leadership role supporting the Executive Chef in overseeing all aspects of culinary operations in a fast‑paced, upscale restaurant environment. Key Responsibilities
Oversee daily kitchen operations to ensure exceptional food quality, presentation, and timely service. Lead and mentor the culinary team, maintaining consistency in taste, texture, and plating standards. Support the Executive Chef in daily line checks, service execution, and guest satisfaction initiatives. Ensure proper food utilization, portion control, and minimal waste. Lead pre‑service meetings, coordinate with front‑of‑house leadership, and ensure smooth communication during service. Manage all aspects of kitchen production, ensuring efficient preparation and execution of the restaurant’s menu. Collaborate with the Executive Chef on menu planning, recipe testing, and seasonal updates. Uphold consistent flavor profiles and ensure dishes meet the restaurant’s standards for excellence. Participate in special event menu creation and private dining functions. Enforce the highest standards of kitchen cleanliness, food safety, and sanitation. Ensure compliance with health codes, SERVSAFE, and HACCP requirements. Oversee staff training in food handling and workplace safety procedures. Maintain proper documentation of safety protocols and cleaning schedules. Recruit, train, and supervise kitchen staff while fostering a positive and inclusive work environment. Conduct regular performance evaluations and provide ongoing feedback and coaching. Support employee development, promoting growth opportunities and professional training. Collaborate with management to maintain appropriate staffing levels and scheduling. Assist in ordering, inventory control, and cost management. Work closely with the Executive Chef to achieve financial goals, including food cost, labor efficiency, and waste reduction. Monitor product usage and quality to ensure financial and operational excellence. Support special events, private dining experiences, and University‑related functions hosted at Rosario’s. Contribute to the development of a “Best in Class” dining experience that aligns with the Morris Inn’s reputation for excellence in hospitality. Qualifications
Associate’s or Bachelor’s degree in Culinary Arts or related field preferred. Minimum of 3–5 years of progressive culinary experience in a high‑volume food service operation; higher education or hospitality setting preferred. Proven leadership and supervisory experience. Valid SERVSAFE certification or ability to obtain upon hire. Knowledge of food safety, sanitation, HACCP guidelines, and allergen protocols. Strong organizational, time management, and problem‑solving skills. Excellent communication and interpersonal skills. Ability to work flexible hours, including evenings and weekends, as needed. Salary and Application Close Date
Salary: $58,000 Applications will be accepted until: November 19, 2025 Additional Information
At Notre Dame, we know our impact depends on exceptional people, people like you. We are committed to fostering a vibrant, welcoming community. In keeping with our mission, we encourage applications from all who will help build and strengthen our beloved community. We strive to empower every employee to flourish, knowing your success propels Notre Dame to new heights of impact. EEO Statement
The University of Notre Dame is an equal opportunity employer committed to a diverse workforce. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, gender identity, sexual orientation, national origin, age, disability, veteran status, or other protected characteristic.
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The University of Notre Dame is more than a workplace; it is a vibrant, mission‑driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person—mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well‑being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world‑class research, shaping the student experience, or supporting the University’s mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you! Sous Chef – Morris Inn Hotel & Mckenna Conference Center
The University of Notre Dame’s Operations, Events, and Safety (UOES) division is seeking a talented Sous Chef to join the culinary leadership team within the Morris Inn Hotel & Mckenna Conference Center at the University of Notre Dame. The UOES division supports the University’s event management, hospitality, and customer service functions enhancing student life, academic events, and distinguished guest experiences. As the Sous Chef, you will play a key leadership role supporting the Executive Chef in overseeing all aspects of culinary operations in a fast‑paced, upscale restaurant environment. Key Responsibilities
Oversee daily kitchen operations to ensure exceptional food quality, presentation, and timely service. Lead and mentor the culinary team, maintaining consistency in taste, texture, and plating standards. Support the Executive Chef in daily line checks, service execution, and guest satisfaction initiatives. Ensure proper food utilization, portion control, and minimal waste. Lead pre‑service meetings, coordinate with front‑of‑house leadership, and ensure smooth communication during service. Manage all aspects of kitchen production, ensuring efficient preparation and execution of the restaurant’s menu. Collaborate with the Executive Chef on menu planning, recipe testing, and seasonal updates. Uphold consistent flavor profiles and ensure dishes meet the restaurant’s standards for excellence. Participate in special event menu creation and private dining functions. Enforce the highest standards of kitchen cleanliness, food safety, and sanitation. Ensure compliance with health codes, SERVSAFE, and HACCP requirements. Oversee staff training in food handling and workplace safety procedures. Maintain proper documentation of safety protocols and cleaning schedules. Recruit, train, and supervise kitchen staff while fostering a positive and inclusive work environment. Conduct regular performance evaluations and provide ongoing feedback and coaching. Support employee development, promoting growth opportunities and professional training. Collaborate with management to maintain appropriate staffing levels and scheduling. Assist in ordering, inventory control, and cost management. Work closely with the Executive Chef to achieve financial goals, including food cost, labor efficiency, and waste reduction. Monitor product usage and quality to ensure financial and operational excellence. Support special events, private dining experiences, and University‑related functions hosted at Rosario’s. Contribute to the development of a “Best in Class” dining experience that aligns with the Morris Inn’s reputation for excellence in hospitality. Qualifications
Associate’s or Bachelor’s degree in Culinary Arts or related field preferred. Minimum of 3–5 years of progressive culinary experience in a high‑volume food service operation; higher education or hospitality setting preferred. Proven leadership and supervisory experience. Valid SERVSAFE certification or ability to obtain upon hire. Knowledge of food safety, sanitation, HACCP guidelines, and allergen protocols. Strong organizational, time management, and problem‑solving skills. Excellent communication and interpersonal skills. Ability to work flexible hours, including evenings and weekends, as needed. Salary and Application Close Date
Salary: $58,000 Applications will be accepted until: November 19, 2025 Additional Information
At Notre Dame, we know our impact depends on exceptional people, people like you. We are committed to fostering a vibrant, welcoming community. In keeping with our mission, we encourage applications from all who will help build and strengthen our beloved community. We strive to empower every employee to flourish, knowing your success propels Notre Dame to new heights of impact. EEO Statement
The University of Notre Dame is an equal opportunity employer committed to a diverse workforce. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, gender identity, sexual orientation, national origin, age, disability, veteran status, or other protected characteristic.
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