Vanderbilt University Sous Chef in Nashville, Tennessee

Sous Chef (Job Number: 1801701)


Vanderbilt Campus Dining is looking for a talented full-time, exempt Sous Chef to join their team. The Sous Chef for Vanderbilt Campus Dining will be responsible for day to day kitchen operations for a specific dining location. This position will oversee kitchen activities including food preparation, food presentation, menu planning, execution and culinary excellence.

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 4 main dining centers, 10 restaurants and cafes, 6 convenience stores, and we employ over 300 employees.

Duties and Responsibilities

Provide leadership and direction to a diverse team of unionized, non-exempt workforce. Promote and maintain a positive and collaborative working environment that promotes open communication, consistency, fairness and opportunities for continuous learning while achieving the vision and mission of Campus Dining.

  • Provide timely feedback and encouragetwo-way communication by checking in with team members on every shift

  • Assist with job bidding, schedule timelyinterviews and encourage growth

  • Complete performance evaluations for teammembers

Culinary Management

  • Order food, beverage, dry goods andother supplies, while maintaining unit budgetary guidelines.

  • Generate production sheets and directthe flow of products and labor throughout the work day

  • Manage, train andevaluate assigned culinary/kitchen staff

  • Menu writing, development and planning

  • Ensure the proper storage of food andsupplies

  • Complete a monthlyinventory of goods and assist the chef in monitoring food cost

Oversee the entry of accurate information on production sheets by team members at assigned station(s)

  • Review production sheets with teammembers to ensure accurate results are recorded at assigned station(s)

  • Oversee portion control based onrecipes at assigned station(s), menu rotations and special events

  • Oversee the cooking and preparationof food items for the day according to recipe packets

  • Responsible for making sure staffproperly dispose and record waste

  • Ensure food is properly dated andlabeled in coolers and storage areas

Work Stations

  • Oversee the setting up and breakingdown of work stations

  • Oversee the sanitation of workstations including floor care, worktables, walls, refrigerators, equipment andutensils

  • Ensure each station has the equipmentand supplies needed to serve customers

  • Ensure staff complete dailytemperature logs

Supervisory Relationships

This position has direct supervisory responsibility over hourly food service employees; this position reports administratively and functionally to the unit Chef.

Profile of an Ideal Candidate

  • Culinary degree is required.

  • Minimum of 4 years of supervisory experience in high volume food service operations, university dining, commercial restaurants, private club, or hotel operations.

  • Ability to work evenings and weekends are required.

  • Successful experience working in a high volume union environment.

  • Flexibility with work schedules including weekends and holidays.

  • The ability to work independently and to direct others.

  • Must possess basic computer skills and be able to work with Microsoft Word, Excel and other programs.

  • A strong understanding of gourmet and specialty ingredients, cooking methods, flavor development and presentation of foods for a diverse range of menus and customer profiles.

  • Proven abilities in menu development and customization and recipe development.

  • ServSafe Manager certification within 30 days of hire

  • AllerTrain U certification within 30 days of hire

About VanderbiltBenefits

In addition to offering a lively community that encourages learning and celebrates diversity, Vanderbilt University offers a competitive, flexible benefits package including health, dental, vision, life, accidental death & dismemberment, disability insurance, paid time off, and a 403(b) retirement plan with employer match. Vanderbilt offers tuition assistance to employees, spouses and dependent children. Also, after five years of service, Vanderbilt will pay up to 55% of the tuition for up to three dependent children to earn a bachelor's degree. Learn more about Vanderbilt's benefits at VU Benefits Overview at .

About VanderbiltUniversity

Vanderbilt is a renowned private institution founded in 1873 and located in the heart of Nashville, Tennessee. The university’s students and faculty frequently cite Nashville and the surrounding area as one of the many perks of being a part of the Vanderbilt community. Vanderbilt University is a place where your expertise will be valued, your knowledge expanded, and your abilities challenged. It is a place where your diversity is sought and celebrated. It is a place where employees know they are part of something bigger than themselves, take exceptional pride in their work and never settle for what was good enough yesterday. Vanderbilt was recently ranked #2 for “best quality of life” and “great financial aid,” #5 for “best run colleges” and “beautiful campus,” and #6 for both being in a “college city that students love” and having “great campus/city relations.”

Vanderbilt University is an equal opportunity, affirmative action employer. Women, minorities, people with disabilities and protected veterans are encouraged to apply.

Primary Location: United States-Tennessee-Nashville

Organization: 36549 - E. Bronson Ingram Dining Center

Job: Service/Maintenance Staff

Vanderbilt University is committed to principles of equal opportunity and affirmative action