Role OverviewThe Field Sous Chef is a campus-wide culinary role that provides agile daily coverage across all houses on a qualifying campus and serves as the on-campus bench for permanent Chef openings. The role involves rotating across every house in the campus portfolio, stepping in to cover chef absences, supporting high-volume service, assisting with special events, and partnering with senior chefs on structured development.
What You Will Do
Daily Coverage & Service Execution, Cross-House Rotation & Campus Familiarity, Prep, Events & Onboarding Support, Development & Promotion Readiness.
Why It Might Be a Fit
The ideal candidate will have a culinary degree or equivalent professional kitchen experience, strong food safety knowledge, flexibility and mobility, strong interpersonal skills, and the ability to integrate quickly into established kitchen teams.
Requirements
- Culinary degree or equivalent professional kitchen experience
- 3+ years in a professional kitchen, with at least 1 year at the Sous Chef level or equivalent
- Demonstrated ability to execute a menu designed by another chef to that chef's standard
- Strong food safety knowledge; ServSafe certification or ability to obtain within 60 days of hire
- Flexibility and mobility — willingness to work across multiple kitchens on short notice, including early mornings, evenings, and occasional weekends
- Strong interpersonal skills; ability to integrate quickly into established kitchen teams
Benefits
- Equal employment opportunities to all employees and applicants for employment
- Prohibition of discrimination and harassment of any type without regard to protected characteristics
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