Sous Chef, Culinary Services

Sous Chef, Culinary Services

Company: Ohio University

Job Location: Athens, 45701-2979

Category: Food Services

Type: Full-Time

Business Title
Sous Chef, Culinary Services

Applications Accepted From
University Wide, Public: Open to the Public, Planning Unit Wide

Special Instructions to Applicants
Please complete the online application and be prepared to attach required documents. For references, please include names and current contact information of three professional references. References will be used with discretion late in the process.
Position will remain open until filled; for full consideration apply by the posting closing date.

This position is eligible for the following benefits
medical, vision, dental, basic and supplemental life, winter break closure, paid holidays, educational benefits for you and eligible dependents, sick leave, vacation, and retirement.

Posting Number: 2016352T

Department Summary
The Sous Chef works under the supervision of the Executive Chef and may assume responsibility of the executive chef in his/her absence.
Responsibilities include oversight of food production, supervising, training and developing food production workers, assisting food production workers in meeting high quality food production standards, menu planning and development, ensuring compliance for all work rules and safety and sanitation standards and health code requirements; inventory; meeting established labor and food costs; and ensuring a high standard of food quality and presentation.

• Assists the Executive Chef with the oversight of food production in assigned venue. Prepares and directly supervises the preparation of a wide variety of entrees, soups, sauces, specials, etc. according to prescribed recipes.
• Responsible for training, developing and supervising food production workers and scheduling and evaluating workers
• Physical Effort and environmental conditions: Vision and hearing, extensive standing or walking,
• Assists the Executive Chef with menu planning and development.
• Ensures compliance of work rules and safety and sanitation standards and requirements.
• Works closely with the Production Manager to establish and maintain inventory pars and controls.
• Meets established labor and food costs.
• Ensures a high standard of food quality and presentation.
• Attends to day-to-day issues and needs concerning equipment and food supplies, food quality,
• and waste reduction.
• Prepares reports pertaining to budget, payroll, customer counts, etc.
• Stays professionally active by attending food shows, reading trade magazines and actively participating in professional development and organizations.
• Assists in other venues as needed (e.g. catered events).
• Assumes responsibilities of the Executive Chef in his/her absence.
• Performs any necessary work duties as required to ensure continuation of operational needs.
• Some heavy lifting/carrying. Could be exposed to hot temperatures or cold temperatures.

Position Profile
Directs the operations, workforce, and service levels of campus venues. Ensures safety and quality standards are met. Manages processes, systems, and inventory for campus venues.

Level Summary
Provides professional expertise to the University community. Serves as a resource and guide to others in the department and/or university. Completes operational tasks essential for the daily functioning of the University. Additionally, contributes to larger projects or initiatives that align with department or University goals, often collaborating across teams.

Supervisory Responsibilities
May assist in mentoring or training new employees.

Fiscal Responsibilities
No budgetary responsibility. May be responsible for validating transactions.

Problem Solving
Handles a variety of problems with some independence.

Independence of Action
Some supervision; able to work independently on routine tasks.

Communication and Collaboration
Collaborates with team members and shares knowledge.

Physical Requirements
Position is based in a fast-paced university dining environment. Requires standing and walking for extended periods, frequent bending, lifting, and carrying items weighing up to 25-50 lbs. Work involves exposure to varying temperatures, including hot kitchens, coolers, and freezers. Must be able to work a flexible schedule, including early mornings, evenings, weekends, and occasional holidays, to support operational needs and special events. Compliance with university safety, sanitation, and food handling standards is required at all times.

Minimum Qualifications
Requires a Bachelor's degree in a related field and 3-5 years of related professional experience, or equivalent education and experience.

Preferred Qualifications

• Associate's degree or vocational/technical school degree in Culinary Arts or a related field.
• American Culinary Federation certification.

Department
Culinary Services

Pay Rate: Salary is commensurate with education and experience. Employees enjoy a generous benefits package such as paid holidays, sick time, personal time, a tuition waiver up to 100% for self and dependents, a comprehensive insurance package (including but not limited to prescription, vision, dental, and life insurance), an excellent retirement plan with up to a 14% company contribution, a paid parental leave program, adoption reimbursement, transgender care, flextime and flexplace policies, counseling and mental health care, access to professional development programs and more. Additional information is available at https://www.ohio.edu/hr/benefits.

Total Compensation Estimator (For Full-Time Benefits Eligible Employees)
Discover the full value of joining Ohio University by clicking this link:
https://www.ohio.edu/hr/compensation/total-compensation-estimator

Pay Grade
15

Pay Range
$43,888.00-$62,459.00

FLSA Status
Exempt

Job Category: Administrative at-will appointment

Job Family
Auxiliaries

Job Sub Family
Food Services

Job Level
IC2

Job Open Date
05/11/2026

Posting End Date: 05/26/2026

Planning Unit: Vice President for Student Affairs

Work Schedule
TBD by assigned location.

Months
12 month

Campus: Athens

Expected hours worked per week
40 + hours per week

Expected duration of assignment
Permanent