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
Our Total Compensation Estimator shows your offer package in
dollars: salary plus university paid benefits including health coverage, retirement contributions, paid time off, tuition benefits, and
more.
See details on what we offer in one place and compare different options for retirement and insurance.
Estimates are
informational only; exact coverage is determined by eligibility policies and official plan documents.
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
Applicants may contact this person if they have questions about this position.
Joni Fisher; fisherj5@ohio.edu; 740-593-2970
Non-Discrimination Statement
Ohio university is proud of its rich history and as part of our ongoing efforts to provide and support a transformative learning
experience, we affirm our commitment to fostering a welcoming and respectful workforce and community. All qualified applicants are
encouraged to apply and will receive consideration free from discrimination on the basis of age, ancestry, color, disability, ethnicity,
gender, gender identity or expression, genetic information, military service or veteran status, national origin, pregnancy, race, religion,
sex, sexual orientation, status as a parent or foster parent, or any other bases under the law. Ohio university is an equal access/equal
opportunity employer.
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Ohio University is committed to creating a respectful and inclusive educational and workplace environment. Ohio University is an equal access/equal opportunity and affirmative action employer with a strong commitment to building and maintaining a diverse workforce. Women, persons of color, persons with disabilities, and veterans are encouraged to apply.
