Sous Chef

Davidson College Dining is seeking an experienced and passionate Sous Chef to join our Vail Commons Culinary Team. This is a full-time, 12-month benefited position, responsible for daily culinary operations in a designated location. The Sous Chef plays a hands-on leadership role, ensuring exceptional guest service, food quality, safety, sanitation, and operational excellence.

We are looking for a team-oriented leader who thrives in a fast-paced environment, champions people, and is committed to fresh, high-quality food and outstanding hospitality. You will have the opportunity to work with top-tier ingredients and equipment while exploring a variety of cuisines and cooking styles.

Position Responsibilities

Oversee food production and service for breakfast, lunch, dinner, and catered events.

Lead, train, coach, and develop culinary team members.

Ensure all food items are prepared to standard recipes, portioned correctly, and presented attractively.

Maintain kitchen cleanliness, organization, and sanitation in compliance with health and safety standards.

Participate in menu development, research food trends, and create new recipes.

Collaborate with catering chefs for event execution, action stations, and plating.

Manage food and supply inventory, ordering, and receiving.

Ensure proper food storage, rotation, and labeling.

Operate and maintain kitchen equipment and report any maintenance needs.

Uphold compliance with NC Department of Environmental Health Codes and Davidson College hospitality standards.

Support sustainability efforts to reduce food waste.

Perform additional duties as assigned by the Executive Chef or Director of Dining Services.

Qualifications

Required:

Minimum 5 years of experience in a high-volume kitchen preparing both hot and cold foods.

Associate's degree in culinary arts or 10 years of culinary experience in hotels, resorts, or higher education dining.

Proficient in safe food handling and batch cooking techniques.

ServSafe Food Protection Manager Certification (or ability to obtain within 30 days).

AllerTrain U certification (or ability to obtain within 30 days).

Strong knife skills and knowledge of diverse cooking methods.

Ability to read and follow recipes accurately.

Comfortable using kitchen and cleaning equipment.

Willingness to work nights, weekends, and holidays as needed.

Strong communication skills and the ability to lead and motivate a team.

Preferred:

2-3 years in a Sous Chef, Chef de Cuisine, or similar role.

Hotel banquet cooking experience.

Physical Requirements

Must be able to lift up to 50 pounds.

Frequent standing, walking, bending, twisting, reaching, pushing, pulling, and repetitive motions.

Exposure to environmental hazards such as chemicals, heat, noise, and temperature extremes.

Work Schedule

Requires flexibility, including nights, weekends, and holidays.

Work schedule supports a 3-meals-a-day, 7-days-a-week operation.

Benefits

Health insurance available.

Tiered shift differential for evening and weekend hours.

Paid holidays, vacation, and sick leave.

Complimentary meals during normal work hours.

Information about how to submit an application can be found at https://employment.davidson.edu