Sous Chef | Morris Inn Hotel & Mckenna Conference Center

Company Description

The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person—mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University’s mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!

Job Description

Sous Chef –  Morris Inn Hotel & Mckenna Conference Center

The University of Notre Dame’s Operations, Events, and Safety (UOES) division is seeking a talented Sous Chef to join the culinary leadership team within the Morris Inn Hotel & Mckenna Conference Center at the University of Notre Dame. The UOES division supports the University’s event management, hospitality, and customer service functions enhancing student life, academic events, and distinguished guest experiences.

As the Sous Chef, you will play a key leadership role supporting the Executive Chef in overseeing all aspects of culinary operations in a fast-paced, upscale restaurant environment. This position is responsible for ensuring flawless kitchen execution, maintaining the highest culinary and service standards, and fostering a culture of excellence, creativity, and hospitality that reflects the University’s values.

Key Responsibilities

Operational Leadership (40%)

• Oversee daily kitchen operations to ensure exceptional food quality, presentation, and timely service.
• Lead and mentor the culinary team, maintaining consistency in taste, texture, and plating standards.
• Support the Executive Chef in daily line checks, service execution, and guest satisfaction initiatives.
• Ensure proper food utilization, portion control, and minimal waste.
• Lead pre-service meetings, coordinate with front-of-house leadership, and ensure smooth communication during service.

Culinary Production & Menu Development (25%)

• Manage all aspects of kitchen production, ensuring efficient preparation and execution of the restaurant’s menu.
• Collaborate with the Executive Chef on menu planning, recipe testing, and seasonal updates.
• Uphold consistent flavor profiles and ensure dishes meet the restaurant’s standards for excellence.
• Participate in special event menu creation and private dining functions.

Safety, Sanitation & Compliance (10%)

• Enforce the highest standards of kitchen cleanliness, food safety, and sanitation.
• Ensure compliance with health codes, SERVSAFE, and HACCP requirements.
• Oversee staff training in food handling and workplace safety procedures.
• Maintain proper documentation of safety protocols and cleaning schedules.

Team Leadership & Development (10%)

• Recruit, train, and supervise kitchen staff while fostering a positive and inclusive work environment.
• Conduct regular performance evaluations and provide ongoing feedback and coaching.
• Support employee development, promoting growth opportunities and professional training.
• Collaborate with management to maintain appropriate staffing levels and scheduling.

Inventory & Financial Stewardship (10%)

• Assist in ordering, inventory control, and cost management.
• Work closely with the Executive Chef to achieve financial goals, including food cost, labor efficiency, and waste reduction.
• Monitor product usage and quality to ensure financial and operational excellence.

Additional Responsibilities (5%)

• Support special events, private dining experiences, and University-related functions hosted at Rohr’s.
• Contribute to the development of a “Best in Class” dining experience that aligns with the Morris Inn’s reputation for excellence in hospitality.

The University of Notre Dame is proud to be ranked #1 on the Forbes Best Large Employer list, a recognition that reflects our commitment to creating a workplace where you’ll feel welcomed, supported, and truly valued as part of our beloved community.

Qualifications

Associate’s or Bachelor’s degree in Culinary Arts or related field preferred.

• Minimum of 3–5 years of progressive culinary experience in a high-volume food service operation; higher education or hospitality setting preferred.
• Proven leadership and supervisory experience.
• Valid SERVSAFE certification or ability to obtain upon hire.
• Knowledge of food safety, sanitation, HACCP guidelines, and allergen protocols.
• Strong organizational, time management, and problem-solving skills.
• Excellent communication and interpersonal skills.
• Ability to work flexible hours, including evenings and weekends, as needed.

Additional Information

Salary: $58,000

Applications will be accepted until: November 19, 2025

At Notre Dame, we know our impact depends on exceptional people, people like you. We are committed to fostering a vibrant, welcoming community. In keeping with our mission, we encourage applications from all who will help build and strengthen our beloved community. We strive to empower every employee to flourish, knowing your success propels Notre Dame to new heights of impact.