Sous Chef (Kitchen Manager) | Three Leaf Catering

Sous Chef (Kitchen Manager) | Three Leaf Catering Three Leaf Catering, VP-UOES-Hospitality & Dining Notre Dame, IN, United States Full-time Sous Chef (Kitchen Manager) | Three Leaf Catering Three Leaf Catering, 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 Sous Chef within Three Leaf Catering is responsible for leading and executing a diverse, high-volume catering program that spans catering events, retail café production, action stations, athletic events, tailgates, weddings, University Presidential events, formal galas, casual buffets and more. This role requires a hands-on culinary leader who thrives in a fast-paced, constantly evolving environment where adaptability, precision, and creativity are essential. Success in this role requires the ability to seamlessly transition between day-to-day production and elevated event execution while maintaining exceptional standards of quality, presentation, and hospitality across all service formats. The Sous Chef must be highly versatile—equally comfortable producing for a satellite café, leading a live action station, or executing refined plated service for high-profile events. This position plays a critical role in shaping the guest experience and requires strong collaboration, real-time problem-solving, and the ability to pivot quickly in response to changing menus, client expectations, and event conditions. Key Responsibilities & Time Allocation 35% - Culinary Execution & Event Production Lead hands-on food production across all catering formats, including daily café offerings, action stations, and high-end events. Execute menus with precision while maintaining the flexibility to adjust in real time based on event flow, client needs, and service demands. Ensure consistent quality, presentation, and timing across multiple simultaneous service channels. 25% - Event Execution & On-Site Leadership Oversee and actively participate in on-site catering events, including athletic functions, tailgates, weddings, galas, and presidential-level service. Lead event setup, execution, and breakdown while maintaining composure and high standards in dynamic, high-pressure environments. Serve as a visible culinary leader during service. 15% - Team Leadership & Development Direct and support culinary staff and event teams, setting clear expectations and reinforcing accountability. Provide hands-on coaching and training, particularly in event execution, plating, and service coordination. Foster a flexible, solutions-oriented team culture. 15% - Operations, Logistics & Production Planning Coordinate production schedules across multiple service streams, ensuring alignment with event timelines and café operations. Manage inventory, ordering, and prep allocation to support varied menus and fluctuating demand. Anticipate needs and adjust plans proactively. 10% - Food Safety, Sanitation & Quality Control Maintain strict adherence to all food safety and sanitation standards across kitchen and off-site environments. Ensure proper handling, transport, and service practices, keeping all operations clean, organized, and inspection-ready.

Qualifications Required Education:

 Associate's or Bachelor's degree in Culinary Arts (or a related field) or equivalent professional experience.

Experience:

 Minimum of 3-5 years of progressive culinary experience in high-volume food service environments.

Leadership:

 Demonstrated experience leading teams in a kitchen or production setting.

Knowledge:

 Expert-level understanding of food safety, sanitation, and production systems.

Preferred Certification:

 American Culinary Federation (ACF) certification - Certified Sous Chef (CSC).

Environment:

 Experience in collegiate or institutional dining environments.

Scope:

 Experience supporting large-scale, multi-station service models. Core Competencies Excellence in culinary execution and consistency. Strong team leadership and professional accountability. Operational efficiency and organizational mastery. Adaptability in high-volume, fast-paced environments. Deep commitment to hospitality and the student experience. Work Environment This is a back-of-house (BOH) position operating within a fast-paced, high-volume residential dining environment. The role requires flexibility, including availability for evenings, weekends, and peak service periods aligned with the University academic calendar.