Sous Chef

Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for Central Community College in Hastings, Nebraska. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Chartwells Higher Ed is seeking an experienced Sous Chef to join our culinary team. This position is responsible for overseeing daily kitchen operations at a single campus with one student dining hall and retail units, feeding students and faculty across three meals. You’ll lead a team of 19 kitchen staff and report directly to the Director of Dining Services. We are looking for a hands-on leader with strong organizational and technical skills who can train and mentor the kitchen team while ensuring efficient and high-quality meal service.

Key Responsibilities:

• Leadership & Team Management: Supervise, train, and provide ongoing development for 19 kitchen staff, ensuring all team members follow best practices and meet culinary standards.
• Menu Development & Execution: Collaborate with the Executive Chef to build, update, and execute creative, nutritious menus that appeal to the student population. Assist with seasonal menu planning and adapting offerings based on campus events and student preferences.
• Operational Oversight: Oversee day-to-day kitchen operations, including food preparation, cooking, and timely service for students and faculty
• Computer & Administrative Skills: Utilize software for menu building, inventory management, ordering, and scheduling. Maintain organized records of food orders and supplies.
• Quality & Safety: Ensure all food is prepared and served in accordance with food safety and sanitation regulations. Maintain high standards for food quality, taste, and presentation.
• Collaboration: Work with dining hall and retail unit managers to ensure smooth service and coordination between different dining areas.

Qualifications:

• Proven leadership experience in a high-volume kitchen environment, ideally within higher education, healthcare, or contract dining services.

Preferred Qualifications:

• A.S. or equivalent experience in Culinary Arts is preferred
• Some progressive culinary/kitchen management experience, depending upon formal degree or training
• Catering experience a plus
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences helpful
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Must be willing to participate in client satisfaction programs/activities
• ServSafe certified - highly desirable