Sous Chef (10008405)

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. This position will cover shifts and act as unit manager in the absence of unit manager. Reporting
directly to the Unit General Manager (or other position, depending on location), 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.

Key Functions and Expected Performance:

Culinary Operations and Food Quality
Management

• Lead and oversee all kitchen operations, including food preparation, presentation, portioning, production flow,
  and sanitation.
• Ensure food products meet established quality, consistency, and service standards while being prepared and served in
  a timely manner.
• Effectively utilize menu management systems to maintain accurate menu and nutritional information.
• Monitor
  food storage, rotation, holding temperatures, and sanitation practices to ensure compliance with food safety regulations and departmental
  standards.

Staff Leadership and Workforce Management

• Supervise, schedule, train, coach, and develop
  culinary staff to ensure effective execution of daily operations.
• Foster a culture of accountability, engagement, teamwork, and
  continuous improvement through ongoing training and performance feedback.
• Ensure compliance with departmental policies, procedures,
  and the Collective Bargaining Agreement, including appropriate documentation and administration of disciplinary processes.
• Promote
  safe work practices and proper use of equipment while maintaining a productive and inclusive work environment.

Financial
Stewardship and Resource Management

• Manage inventory levels and order food, beverage, and operational supplies to support
  service needs while adhering to budget guidelines.
• Identify opportunities to reduce waste, and implement cost-control measures to
  improve operational efficiency.
• Ensure kitchen equipment is maintained in a clean, safe, and operational condition through regular
  inspection and follow-up.
• Utilize operational data, customer feedback, and performance metrics to drive continuous improvement and
  support departmental goals.

Supervisory Relationships:

This position has direct supervisory
responsibility over hourly food service employees and reports administratively and functionally to the General Manager (or other position,
depending on location)

Qualifications:

• A high school diploma or GED is necessary.
• An
  Associate’s degree from an accredited higher education institution with specialized training in Culinary Arts is preferred.
• A
  minimum of three (3) years’ experience in the food & beverage industry is preferred.
• A minimum of three (1) year experience in a
  culinary management role is preferred.
• Operational experience with a variety of food service applications and computerized menu
  management systems is preferred.
• ServSafe Manager certification within 30 days of hire is required.
• AllerTrain U
  certification within 30 days of hire is necessary.
• Ability to teach, coach, mentor and assess performance; take corrective or
  disciplinary action when needed is necessary.
• Ability to learn and adapt to new systems and applications is
  necessary.
• Basic computer skills and an ability to work in Microsoft Office applications (Word, Outlook, Excel) is
  necessary.
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse
  population is necessary.
• Ability to meet multiple deadlines and manage competing priorities is necessary.
• Operational
  knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.) is necessary.
• Strong time management,
  organizational and multi-tasking skills and an eye for detail is necessary.
• Manage people, maintain confidentiality and be
  accountable for Vanderbilt assets is necessary.

About Us

At Vanderbilt University , our work – regardless of title or role – is in service to an important and
noble mission in which every member of our community serves in advancing knowledge and transforming lives on a daily basis. Located in Nashville, Tennessee, on a 330+ acre campus and arboretum dating back to 1873, Vanderbilt is proud to have been
named as one of “America’s Best Large Employers” as well as a top employer in Tennessee and the Nashville metropolitan area by Forbes for
several years running. We welcome those who are interested in learning and growing professionally with an employer that strives to create,
foster and sustain opportunities as an employer of choice.

We understand you have a choice when choosing where to work and pursue a
career. We understand you are unique and have a story. We want to hear it. We encourage you to apply today so that you might become a part
of our story.

Vanderbilt University is an equal-opportunity employer. All qualified applicants will receive consideration for
employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a
protected veteran, or any other characteristic protected by law.

Job Info

• Job Identification 10008405
• Posting Date 06/16/2026, 11:35 AM
• Locations Nashville, TN, United States (On-site)
• Job Schedule Full time
• Job Category Campus Support Services
• Job Function Dining Support
• Management Level People Manager

Tagged as: Employment