Demi Sous Chef | Rohrs

Demi Sous Chef | Rohr's Morris Inn F&B, VP-UOES-Hospitality & Dining Notre Dame, IN, United States Full-time Demi Sous Chef | Rohr's Morris Inn F&B, VP-UOES-Hospitality & Dining 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 The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for a full-time Demi Sous Chef within Rohr's in our campus Hospitality department. The UOES division oversees the University's event management, hospitality, and customer service functions, while also supporting student life, academic initiatives, research activities, and annual milestone celebrations. Demi Sous Chef The Demi Sous Chef is a skilled and experienced culinary position responsible for administration and coordination of an operational plan while following accepted culinary practices. Why this position? As a Cook with the University of Notre Dame, you will have the opportunity to support the mission and goals of a "Best in Class" dining program. We look for individuals that not only want to be a part of the Notre Dame community, but also want to influence future generations.

Key Responsibilities:

Lead culinary team and administrate/coordinate operational plan Evaluate employee knife skills and identify areas of improvement Facilitate training, staff scheduling, cooking timelines and production schedules Inspect food to ensure it meets standards of quality and impart expectations of quality to production staff. Directly oversee the team's daily sanitation procedures of all kitchen equipment and facilities Assist with purchasing and maintain inventories Qualifications Minimum of 3 years of professional cooking/restaurant experience Excellent communication and interpersonal skills Ability to thrive in a fast-paced, team-oriented kitchen environment. Strong attention to detail with an unwavering commitment to cleanliness and organization Ability to work flexible hours, including evenings and weekends A positive attitude and a team-first mindset