Sous Chef

University of Northern Iowa Alumni and Foundation • Lexington, MA

1d • $20

About The Position

The University of Northern Iowa Dining team is known for serving the best college food in Iowa, creating a welcoming and well-maintained environment that enhances student life. From preparing meals to supporting daily operations, this dedicated group plays a vital role in campus culture—fostering connection, comfort, and community through every plate served. Primary Function: Oversees culinary operations, ensuring high-quality food production, and maintaining compliance with established standards; develops and tests recipes; assists with menu planning; manages kitchen production; requisitions food and supplies; maintains inventory and controls meal costs; provides leadership to production and student staff through training and coaching; and ensures proper sanitation practices, labeling, and record-keeping, while also maintaining kitchen equipment and recommending capital purchases to support operational needs.

Requirements

• Bachelor’s degree plus at least one year of experience as a Sous Chef or related experience in food service operations required.
• An associate’s degree plus at least four years of experience as a Sous Chef or related experience in food service operations may be substituted.

Nice To Haves

• Supervisory experience of culinary staff
• Experience working in a university or large volume hotel or convention center
• Experience with recipe creation and specification writing
• Large volume (300+) catering experience
• Experience making presentations and teaching cooking classes to students and campus community
• Fine dining experience
• Recipe testing experience
• Experience using local, organic and sustainable products preferred.

Responsibilities

• Oversees culinary operations
• Ensuring high-quality food production
• Maintaining compliance with established standards
• Develops and tests recipes
• Assists with menu planning
• Manages kitchen production
• Requisitions food and supplies
• Maintains inventory and controls meal costs
• Provides leadership to production and student staff through training and coaching
• Ensures proper sanitation practices, labeling, and record-keeping
• Maintaining kitchen equipment
• Recommending capital purchases to support operational needs

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level