Sous Chef | Part-Time | Vanderbilt University Athletics
$52,000–$58,240 year
On-siteNashville, Tennessee, United States
Job Summary
Oversee daily culinary operations across concession kitchens, premium hospitality areas, suites, and event venues by managing food production, ensuring quality standards, and supervising kitchen staff. Prepare and execute menus for banquets, catering functions, VIP dining, and special events while coordinating timelines and monitoring food safety compliance. Serve as lead cook and expeditor during peak service, assist with team training and performance evaluations, and manage inventory, ordering, and cost controls. Participate in daily operational briefings and maintain strict adherence to food safety and presentation protocols.
Required Qualifications
- 1–2+ years of culinary experience in restaurants, hotels, catering, stadiums, arenas, entertainment venues, or high-volume food service operations
- Some previous supervisory or leadership experience required
- Strong knowledge of food preparation techniques, food safety standards, and kitchen operations
- Ability to lead and motivate kitchen staff in a fast-paced environment
- Strong organizational, communication, and time-management skills
- Ability to work evenings, weekends, holidays, and event-driven schedules
Desired Qualifications
- Experience with banquet, catering, and large-scale event production preferred
- Proficiency in inventory management, food costing, and kitchen scheduling preferred
- ServSafe Food Handler's Certification is preferred or required within a specified timeframe
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