Usnh
Sous Chef
University of New Hampshire – Main Campus · Staff+ · Full-time
Sponsorship not specified$20k-$33kDetected 12 days ago
Computer VisionHRResearchLeadershipCommunicationCollaborationProblem SolvingMentoringFood Safety
About the role
- The Sous Chef position is responsible for overseeing the preparation, production, and presentation of hot and cold food items within Hospitality Services in accordance with standardized recipes, cycle menus, and culinary quality standards.
- UNH is located in Durham on a 188-acre campus, 60 miles north of Boston and 8 miles from the Atlantic coast and is convenient to New Hampshire's lakes and mountains.
Responsibilities
- Support menu planning and recipe development in collaboration with the Executive Chef
Requirements
- Ability to stand for extended periods and work in a commercial kitchen environment
- Willingness to wear and use required personal protective equipment (PPE)
- Ability to adapt to changing operational needs, schedules, and assignments
- Minimum of 3 years of experience in culinary operations, food service, or related kitchen environment
- Previous supervisory or team leadership experience required
- Required Licenses & Certifications:
- ServSafe Certification (or ability to obtain within required timeframe)
- Knowledge, Skills & Abilities:
- Maintain records including temperatures, food waste, food returned, and discarded products as required
Nice to have
- Current ServSafe Certification
- Additional experience in high-volume or institutional dining operations
- Demonstrated experience in menu planning and recipe development
- Experience supervising culinary teams in a commercial or institutional kitchen
- Strong knowledge of production management, food cost awareness, and kitchen workflow optimization
- Experience training or mentoring entry-level culinary staff and student employees
- Applicant Instructions:
- Contact Information for 3 Professional References
Skills
- Strong knowledge of food preparation techniques, culinary production, sanitation, and food safety standards
- Proficiency in a variety of cooking methods including roasting, braising, sautéing, and related techniques
- Strong leadership, communication, and interpersonal skills
- Ability to multitask and self-prioritize in a fast-paced environment
- Strong problem-solving and operational decision-making skills
- Ability to work respectfully with diverse teams and foster a positive workplace culture
- Knowledge of commercial kitchen equipment and operations
- Ability to work flexible schedules including nights and weekends
Compensation
- The pay range for this position is listed above.
Benefits
- USNH Employee Benefits | Human Resources
This listing is sourced directly from Usnh's careers page and normalized into a canonical job model.