Demi Sous Chef Shields Athletic Dining Facility | University of Notre Dame

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Demi Sous Chef Shields Athletic Dining Facility

Company: University of Notre Dame
Location: Notre Dame, IN
Employment Type: Full Time
Date Posted: 05/24/2026
Job Categories: Restaurant and Food Service

Job Description

Demi Sous Chef Shields Athletic Dining Facility

Demi Sous Chef Shields Athletic Dining Facility

Notre Dame, IN, United States
Full-time
VP-UOES-Hospitality & Dining
NIC3

Company Description
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!

Job Description
The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for full-time Demi Sous Chefs in Shields Athletic Dining Facility in our Campus and Auxiliary Dining Halls in our Campus Dining department. The UOES division oversees the University's event management, hospitality, and customer service functions, while also supporting student life, academic initiatives, research activities, and annual milestone celebrations.

Demi Sous Chef

Reporting to the Sous Chef, the Demi-Sous Chef is an advanced culinary position within ND Dining that serves as a developmental progression from Cook 3 and a defined pathway toward the Sous Chef role. This position supports the daily execution of back-of-house operations through hands-on leadership in food production, station oversight, team support, and service coordination.

The Demi-Sous Chef plays an important role in maintaining culinary quality, consistency, service readiness, sanitation, and operational discipline across assigned production areas. As a working leader, this position remains actively engaged in food preparation and service while helping guide kitchen workflow, reinforce standards, and support the success of the culinary team.

This role is intended for a highly skilled culinarian who has demonstrated advanced technical ability, dependability, leadership potential, and readiness to take on increased kitchen responsibility in preparation for future advancement to Sous Chef.

Key Responsibilities:

Execute advanced food preparation and cooking across multiple stations in accordance with standardized recipes, production schedules, and ND Dining expectations
Support daily meal production by ensuring food is prepared, finished, and presented with consistency, timeliness, and attention to quality
Maintain high standards for taste, appearance, portioning, and overall food presentation
Monitor station readiness, food levels, replenishment, and timing throughout meal service
Assist in organizing prep priorities and production sequencing to support smooth and efficient kitchen operations
Contribute to recipe ingredient selection, batch preparation, and consistent product execution
Help ensure seamless transitions between production, service, and replenishment throughout the day
Provide day-to-day culinary guidance and working leadership to Cook 1, Cook 2, and Cook 3 team members
Support the Sous Chef in reinforcing expectations for food quality, consistency, urgency, professionalism, and teamwork
Assist in training team members on recipes, techniques, equipment use, kitchen procedures, and production standards
Model accountability, professionalism, and a strong commitment to culinary excellence
Support a positive and productive kitchen culture through active communication, collaboration, and daily coaching
Help identify opportunities for employee growth and skill development within the culinary team
Support the Sous Chef in monitoring daily production needs, workflow, and station readiness
Assist in maintaining an organized and efficient kitchen operation across prep, service, and closing functions
Help ensure proper labeling, storage, rotation, and handling of all food products
Support inventory awareness by communicating shortages, product concerns, and replenishment needs
Contribute to waste reduction through proper handling, batch production, and product utilization
Maintain a clean, organized, safe, and inspection-ready work environment
Assist in identifying and communicating operational challenges, service concerns, and workflow inefficiencies
Maintain strict adherence to food safety, sanitation, and HACCP standards
Ensure compliance with department expectations related to safe food handling, labeling, storage, and cleanliness
Reinforce sanitation practices among team members throughout preparation, service, and closing procedures
Support readiness for internal reviews, routine inspections, and operational standards assessments
Promote a culture of cleanliness, safety, and accountability in all back-of-house functions
Develop supervisory judgment, operational awareness, and leadership skills in preparation for future advancement
Gain experience in coordinating production teams and supporting day-to-day kitchen oversight under the direction of the Sous Chef
Serve as a bridge between advanced culinary execution and entry-level kitchen leadership
Continue building the skills, confidence, and leadership presence necessary for progression to the Sous Chef role

Qualifications

High school diploma or GED required
Associate degree in culinary arts or related field preferred
Minimum of 3-5 years of progressive culinary experience in high-volume food service, hospitality, restaurant, or institutional dining operations
Demonstrated success in an advanced cook-level role such as Cook 3 or equivalent
Strong culinary fundamentals, including food preparation, batch cooking, station management, recipe execution, and quality control
Demonstrated ability to work independently while supporting broader kitchen operations
Working knowledge of food safety, sanitation, and HACCP standards
ServSafe certification required or ability to obtain within designated timeframe
ACF Certified Culinarian (CC) certification required or must be obtained within one year of hire

Knowledge, Skills, and Abilities

Strong culinary technique and food production knowledge
Ability to support multiple stations and production priorities simultaneously
Ability to lead workflow while remaining actively engaged in hands-on production
Strong attention to detail and commitment to quality and consistency
Ability to train, guide, and support team members in a fast-paced kitchen environment
Effective communication and interpersonal skills
Sound judgment, dependability, and strong organizational ability
Ability to adapt and respond effectively during high-volume service periods
Commitment to cleanliness, operational discipline, and continuous improvement
Readiness to grow into broader culinary leadership responsibilities

Working Conditions

Requires standing for extended periods of time
Frequent walking, bending, lifting, reaching, pushing, and pulling
Ability to lift and move products and supplies in accordance with departmental expectations
Work is performed in a fast-paced kitchen environment with exposure to heat, steam, sharp equipment, wet floors, and refrigeration areas
Schedule may include evenings, weekends, holidays, and peak operational periods based on business needs

Additional Information
Pay Rate: $19.75-$23.00/hr commensurate with experience

The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.

To apply, visit https://jobs.smartrecruiters.com/UniversityOfNotreDame/3743990013276366-demi-sous-chef-shields-athletic-dining-facility

Contact Information

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Company Name: University of Notre Dame
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Website: https://apptrkr.com/7183594...

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