The University of Notre Dame Enterprises and Events (UEE) division is currently hiring for the position of Sous Chef , within the department of Campus Dining, at North Dining Hall. The UEE division leads the University’s event management, hospitality, and customer service functions while supporting student life, academic endeavors, and research initiatives. As part of the event management role, the division is responsible for the planning and execution of a wide range of University events from Commencement to concerts and special events on football game weekends. The division is a major contributor of revenue to the University’s mission and employs the largest number of staff on campus with over 1,200 full-time, part-time, temporary, and on-call staff.

What makes UEE special?
The mission of University Enterprises and Events (UEE) is to enrich the journey of friends and family in celebrating the spirit of Notre Dame. We encourage a culture that is committed to diversity and inclusion, well-being, and professional development and growth. In addition to supporting the University’s core values (Accountability, Integrity, Teamwork, Leadership in Excellence & Leadership in Mission), we also celebrate our division values of: Joy, Inclusion, Trust, Empowerment, Humility and Kindness with a strong focus on investing in our people and enhancing the employee experience.

Why this position?
This position is responsible and accountable for assisting the executive chef with all culinary aspects of a Notre Dame Campus Dining student dining hall ensuring all financial, human resource, marketing, facilities, programmatic, dietary and operating systems meet all established targets. This position reports to the executive chef and is a member of the Dining Hall Leadership Team supporting the mission and goals of a “Best in Class” dining program. As a culinary leader in a dynamic dining hall operation, the Sous Chef will oversee daily operations of the dining hall kitchen including culinary management of all phases of food ordering, preparation, production and inventory control; maintaining standards of service and hospitality; ensuring best-in-class management, staffing and training levels, especially as it relates to talent and training/professional development of kitchen staff; promoting safety and compliance in the workplace and in food safety and sanitation; assisting operations management with all phases of administration and oversight; maintenance of physical plant and equipment; and is accountable for meeting all financial and metric goals, targets and expectations. Outside of the kitchen, the Sous Chef may be responsible for staff scheduling, food purchasing, and, have a hand in apprenticeship development schemes as well. The job of Sous Chef involves significant responsibility, as the Sous Chef must be able to lead other kitchen workers, remain organized and professional, and report vital information to the executive chef. If there are times when the executive chef is not present, the Sous Chef assumes all responsibilities normally assigned to the executive chef.

UEE Commitments to a Diverse and Inclusive Culture