Department: Campus Dining – Park Place Cafe – 170450
Minimum Qualifications
Graduation from High School or possession of a GED, and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Experience in the field of work related to the position’s role may be substituted on a year-for-year basis.
Degrees must be received from appropriately accredited institutions.
License/Certification Required
Essential Job Functions
The Sous Chef plays a vital leadership role in the daily operations of a campus dining kitchen. This position supports the Chef de Cuisine in supervising food preparation, maintaining quality standards, training staff, and ensuring compliance with health and safety regulations. The Sous Chef is a role model for professionalism and teamwork, helping to create a positive and efficient work environment.
We’re looking for a team-oriented and driven individual to hit the ground running and join our growing team. The successful candidate will work with others to ensure the highest quality of food is prepared and ready to be served within the appropriate time frame.
Knowledge, Skills, & Abilities Required for this Position
Culinary Knowledge
- Comprehensive knowledge of professional cooking techniques, food safety, and sanitation standards.
- Strong understanding of recipe development, menu planning, and batch cooking for high?volume operations.
- Knowledge of allergen management, dietary restrictions, and inclusive menu practices.
Leadership & Supervisory Skills
- Demonstrated ability to train, mentor, and support culinary staff at varying skill levels.
- Skilled in promoting a positive, collaborative, and respectful work environment.
- Ability to effectively delegate tasks, manage performance, and hold team members accountable to standards.
- Proficiency in addressing personnel concerns with professionalism, discretion, and fairness.
Operational & Organizational Skills
- Strong ability to plan, organize, and execute daily kitchen operations in alignment with production schedules.
- Ability to adapt quickly to unexpected changes such as staffing shortages, supply issues, or service volume fluctuations.
- Skilled in maintaining operational logs, tracking production, and using data to improve forecasting.
Communication & Interpersonal Abilities
- Clear and professional communication skills, both verbal and written.
- Ability to collaborate effectively with colleagues, supervisors, and campus partners.
- Ability to model civility, inclusivity, and professionalism in all interactions.
Technical & Safety Competencies
- Thorough understanding of state, local, and university health regulations and the ability to ensure full compliance.
- Skill in maintaining safe working conditions and training staff in proper equipment use and accident?prevention procedures.
- Ability to identify operational risks and implement corrective actions promptly.
Adaptability & Continuous Improvement
- Willingness to learn new techniques, tools, and technologies to enhance kitchen performance.
- Ability to review culinary trends, student feedback, and campus needs to support menu innovation.
- Commitment to ongoing development through training, coaching, and collaboration with culinary leadership.
Preferred Qualifications
Graduation from an accredited Culinary School/ACF Certification
Experience in large-scale dining operations
Two years of related experience
Obtain ServSafe certification within 1 year of employment
Work Schedule/Hours: The schedule depends on business needs.Two days will be given off. Employees may be required to work at least three home football games and/or any other special campus event. Schedules will be adjusted as needed to provide coverage for these events.
Anticipated Hiring Range: $42,000 – $44,716
Closing Date: 6/14/2026
To apply, visit https://appstate.peopleadmin.com/postings/54468
Appalachian State University is an Affirmative Action/Equal Opportunity Employer. The University does not discriminate in access to its educational programs and activities, or with respect to hiring or the terms and conditions of employment, on the basis of race, color, national origin, religion, sex, gender identity and expression, political affiliation, age, disability, veteran status, genetic information or sexual orientation.
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