Sous Chef

Sous Chef

Hiring Department: University Housing and Dining

Position Open To: All Applicants

Weekly Scheduled

Hours:

40

FLSA Status: To Be Determined at Offer

Earliest

Start Date:

Ongoing

Position Duration: Expected to Continue

Location: UT MAIN CAMPUS

UT Austin offers a competitive benefits package that includes:

• 100% employer-paid basic medical coverage
• Free Capital Metro bus rides
• Retirement contributions
• Longevity Pay
• Paid vacation, sick time, and holidays
• Career growth & professional development

Please visit our Human Resources (HR) website at (Use the "Apply for this Job" box below). to learn more about the total benefits offered when you join our team!

The Sous Chef supports daily culinary operations in a high-volume university residential or retail dining facility. Under the direction of the General Manager, Assistant Manager, or Chef Manager, this position helps lead food production, ensures culinary excellence, and University Housing and Dining (UHD) standards for quality, safety, and sanitation. The Sous Chef provides leadership for kitchen staff, supports menu execution, and contributes to a positive, team-centered kitchen culture.

• Oversee daily kitchen operations to ensure consistent food quality, timely production, and adherence to established recipes and portion guidelines. Serve as the shift lead in the kitchen, coordinating food preparation, managing production schedules, and adjusting in real time to meet service needs. Ensure that all culinary staff follow local, state, and UHD food safety and sanitation policies. Monitor kitchen organization, equipment usage, and cleanliness to support a safe, functional work environment.
  
  Utilize the departmental food production system (Food Pro) for forecasting, ordering, production planning, inventory management, and food cost evaluation, as directed. Maintain accuracy and accountability in system inputs to support operational efficiency and cost control.
• Supervise cooks, food service workers, and other kitchen staff during assigned shifts. Offer real-time coaching and guidance to ensure consistency in technique, efficiency, and presentation. . Participate and support recruitment efforts for dining staff in collaboration with UHD HR. Assist in onboarding and training new team members, reinforcing proper food handling procedures and kitchen safety Help monitor daily performance and support staff accountability while fostering a respectful and productive kitchen environment.
  
  Conduct performance reviews, track training progress, and support staff development. Set clear expectations for conduct, service, and safety, and model the standards expected from all team members.
  
  Address performance concerns promptly and professionally, issuing corrective actions when necessary in alignment with UHD HR policies.
• Support the execution of planned menus, ensuring food is fresh, well-prepared, and attractively presented. Collaborate with the culinary leadership to maintain quality standards and implement seasonal or special event menus. Provide feedback on recipes and contribute to continuous improvement in flavor, presentation, and efficiency. Monitor product freshness and proper rotation.
• Ensure clear communication between kitchen and service teams to maintain timely meal service. Relay shift updates, product shortages, or operational issues to managers and peers. Help maintain up-to-date production records and support compliance with food safety logs and kitchen documentation. Represent UHD values through respectful communication and teamwork with staff, students, and guests. Other duties as assigned.

• High school graduation or GED.
• Two years of cooking experience in a restaurant, commercial, or institutional facility.
• One year of kitchen supervisory experience in food service or a similar capacity.
• Experience following recipes.
• Experience with operating standard cooking equipment.
• Ability to complete and maintain Food Security Training required by University Housing and Dining.

Relevant education and experience may be substituted as appropriate.

• Culinary Degree.
• Four or more years of cooking experience in a restaurant, commercial, or institutional facility.
• Three or more years of kitchen supervisory experience in food service or a similar capacity.
• Experience training, coaching, and evaluating staff in a high volume/fast-paced food service environment.
• Experience in recipe development and food presentation.
• Experience using Microsoft Office and…