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. This role supports daily culinary operations by ensuring consistency, food quality, sanitation, and efficient kitchen execution while contributing to menu and recipe development in collaboration with the Executive Chef. The Sous Chef applies culinary expertise, leadership, and operational oversight to deliver a high-quality dining experience for guests.
This position supervises kitchen operations, student employees, and support staff while maintaining compliance with food safety, sanitation, and workplace standards. The Sous Chef plays a key leadership role in training, coaching, and developing team members, resolving operational issues, and fostering a respectful and collaborative workplace environment aligned with UNH Hospitality Services standards. This is considered an essential staff position and may require reporting during weather or other emergency conditions
Duties/Responsibilities
Food Preparation & Culinary Production (35%)
Prepare, cook, and present hot and cold food offerings according to standardized recipes and cycle menus
Ensure daily menu production meets established culinary quality, presentation, and consistency standards
Operate a variety of commercial kitchen equipment as assigned
Support menu planning and recipe development in collaboration with the Executive Chef
Utilize advanced cooking techniques including roasting, braising, sautéing, and related culinary methods
Kitchen Operations & Quality Control (25%)
Oversee assigned stations and daily kitchen operations to ensure efficient production flow
Monitor food quality, presentation, temperature, and sanitation standards throughout production and service
Maintain records including temperatures, food waste, food returned, and discarded products as required
Identify and communicate operational concerns, customer feedback, and equipment issues to supervisors
Assist in resolving operational challenges while maintaining professional standards and service excellence
Supervision, Training & Team Leadership (20%)
Participate in onboarding, orientation, and training of team members and student employees
Supervise and direct utility staff and culinary team members in maintaining operational and sanitation standards
Provide ongoing coaching, support, and development to culinary staff and student employees
Address employee performance and conduct concerns in collaboration with leadership
Participate in performance evaluations and annual review processes
Promote a respectful, inclusive, and collaborative work environment aligned with the UNH Hospitality Handbook
Sanitation, Safety & Compliance (10%)
Maintain cleanliness and sanitation of kitchen facilities, equipment, and assigned work areas
Ensure compliance with state and local health codes, food safety regulations, and Hospitality Services standards
Identify, report, and correct sub-standard sanitation and safety practices
Wear and utilize required personal protective equipment (PPE) as necessary
Flexibility, Support & Additional Duties (10%)
Maintain flexibility to support changing operational needs, including adjustments to work areas, schedules, or assignments
Support operations during nights, weekends, emergencies, and high-volume service periods
Assist with maintaining a high level of guest service during operational changes or staffing needs
Work respectfully and professionally with co-workers, supervisors, and student employees
Perform other duties as assigned
Requirements
Minimum Acceptable Education & Experience:
Minimum of 3 years of experience in culinary operations, food service, or related kitchen environment
Previous supervisory or team leadership experience required
Equivalent combination of education and experience may be considered
Required Licenses & Certifications:
ServSafe Certification (or ability to obtain within required timeframe)
Knowledge, Skills & Abilities:
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
Ability to supervise, train, and develop staff and student employees
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 maintain high standards of product quality and guest service
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
Other Requirements:
Ability to perform physical tasks including lifting, pushing, pulling, bending, and twisting (up to 50 lbs)
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
Willingness to temporarily alter schedule to support operational and guest service needs
Preferred Qualifications:
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:
Applicants should be prepared to upload the following documents when applying online within the My Experience: Resume/CV section of the application: (Maximum of 5 Documents)
Resume/CV
Cover Letter
Contact Information for 3 Professional References
Applications that are missing any of the required items may not move forward for consideration. Additional uploaded documents not requested in the position announcement will not be reviewed.
The University of New Hampshire is an R1 Carnegie classification research institution providing comprehensive, high-quality undergraduate and graduate programs of distinction. 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. There is a student enrollment of 13,000 students, with a full-time faculty of over 600, offering 90 undergraduate and more than 70 graduate programs. The University actively promotes a dynamic learning environment in which qualified individuals of differing perspectives, life experiences, and cultural backgrounds pursue academic goals with mutual respect and shared inquiry.
EEO Statement
The University System of New Hampshire is an Equal Opportunity/Equal Access employer. The University System is committed to creating an environment that values and supports diversity and inclusiveness across our campus communities and encourages applications from qualified individuals who will help us achieve this mission. The University System prohibits discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, genetic information, veteran status, or marital status.
Compensation Pay Range:
$20.15 - $33.15
The pay range for this position is listed above. Actual offer will be based on skills, qualifications, experience, and internal equity, in addition to relevant business considerations. More information on benefits can be found here:USNH Employee Benefits | Human Resources
Location:
Durham
The University System of New Hampshire is the largest provider of post secondary education in the Granite State. With more than 27,000 enrolled students and 90,000 alumni living in state, the sister institutions of the University System - the University of New Hampshire, Plymouth State University, and Keene State College - have a direct impact on hundreds of thousands of New Hampshire citizens every year.
In addition to the contact information below, hearing impaired callers can reach us via TTY: 7-1-1, or 800-735-2964 (Relay NH).
