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The University Enterprises and Events (UEE) division is currently hiring for the position of Demi Sous Chef- Legends. The UEE division provides hospitality, event management, and service functions that support the University’s mission and various relationships. The Demi Sous Chef is a skilled and experienced culinary position responsible for administration and coordination of an operational plan, following accepted culinary practices. He/she will work with the Chef or Manager to evaluate employee skills, identify areas of improvements, and food production quality; insuring the Notre Dame Community and guests receive the very best in food and service.

Why this position?
The Demi Sous Chef is a skilled and experienced culinary position responsible for administration and coordination of an operational plan, following accepted culinary practices. He/she will work with the Chef or Manager to evaluate employee skills and identify areas of improvements and food production quality; ensuring the Notre Dame Community, and guests, receive the very best in food and service. As a Demi Sous Chef, with the University of Notre Dame, you will have the opportunity to support the mission and goals of a “Best in Class” dining program. UEE serves more than 15,000 students, faculty, staff and visitors in nearly 30 different eating establishments and a variety of guests daily. Come join our culinary family and help share our enthusiasm for food and hospitality! This position offers schedule & job stability, growth opportunity, paid vacation, sick, and holiday time, medical & dental insurance, generous retirement package, free Transpo bus transportation with Notre Dame ID card, and more!

What makes UEE special?
UEE seeks to attract, select, and develop people that are talented and passionate about their work. We look for individuals that not only want to be a part of the Notre Dame community, but also want to influence future generations.

To be diligent in our efforts to listen, learn, and grow with one another

Associate’s Degree or up to 2 years of college or technical school, certified apprenticeship program, and 3-5 years experience working in all culinary stations in a full service menu professional kitchen.
Must have good leadership skills and propensity to engage with the team.

ACF certified Sous-Chef preferred
Ability to obtain ServSafe certification, and attend all leadership and supervisory seminars offered by the University (including FMS and C-board)