Job Details

Sous Chef, Culinary Services

The Sous Chef works under the supervision of the Executive Chef and may assume responsibility of the executive chef in his/her absence. Responsibilities include oversight of food production, supervising, training and developing food production workers, assisting food production workers in meeting high quality food production standards, menu planning and development, ensuring compliance for all work rules and safety and sanitation standards and health code requirements; inventory; meeting established labor and food costs; and ensuring a high standardof food quality and presentation. Assists the Executive Chef with the oversight of food production in assigned venue. Prepares and directly supervises the preparation of a wide variety of entrees, soups, sauces, specials, etc. according to prescribed recipes. Responsible for training, developing and supervising food production workers and scheduling and evaluating workers. Physical Effort and environmental conditions: Vision and hearing, extensive standing or walking, Assists the Executive Chef with menu planning and development. Ensures compliance of work rules and safety and sanitation standards and requirements. Works closely with the Production Manager to establish and maintain inventory pars and controls. Meets established labor and food costs. Ensures a high standard of food quality and presentation. Attends to day-to-day issues and needs concerning equipment and food supplies, food quality, and waste reduction. Prepares reports pertaining to budget, payroll, customer counts, etc. Stays professionally active by attending food shows, reading trade magazines and actively participating in professional development and organizations. Assists in other venues as needed (e.g. catered events). Assumes responsibilities of the Executive Chef in his/her absence. Performs any necessary work duties as required to ensure continuation of operational needs. Some heavy lifting/carrying. Could be exposed to hot temperatures or cold temperatures.

Directs the operations, workforce, and service levels of campus venues. Ensures safety and quality standards are met. Manages processes, systems, and inventory for campus venues. Provides professional expertise to the University community. Serves as a resource and guide to others in the department and/or university. Completes operational tasks essential for the daily functioning of the University. Additionally, contributes to larger projects or initiatives that align with department or University goals, often collaborating across teams. May assist in mentoring or training new employees. No budgetary responsibility. May be responsible for validating transactions. Handles a variety of problems with some independence. Some supervision; able to work independently on routine tasks. Collaborates with team members and shares knowledge. Position is based in a fast-paced university dining environment. Requires standing and walking for extended periods, frequent bending, lifting, and carrying items weighing up to 25–50 lbs. Work involves exposure to varying temperatures, including hot kitchens, coolers, and freezers. Must be able to work a flexible schedule, including early mornings, evenings, weekends, and occasional holidays, to support operational needs and special events. Compliance with university safety, sanitation, and food handling standards is required at all times.

Requires a Bachelor's degree in a related field and 3-5 years of related professional experience, or equivalent education and experience. Associate's degree or vocational/technical school degree in Culinary Arts or a related field. American Culinary Federation certification.

Culinary Services

Salary is commensurate with education and experience. Employees enjoy a generous benefits package such as paid holidays, sick time, personal time, a tuition waiver up to 100% for self and dependents, a comprehensive insurance package (including but not limited to prescription, vision, dental, and life insurance), an excellent retirement plan with up to a 14% company contribution, a paid parental leave program, adoption reimbursement, transgender care, flextime and flexplace policies, counseling and mental health care, access to professional development programs and more. Additional information is available at

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Pay Grade - 15

Pay Range - $43,888.00-$62,459.00

FLSA Status - Exempt

Job Category - Administrative at-will appointment

Employment Type - full-time regular

Job Family - Auxiliaries

Job Sub Family - Food Services

Job Level - IC2

Job Open Date - 07/01/2026

Posting End Date - 07/15/2026

Planning Unit - Vice President for Student Affairs

Work Schedule - TBD by assigned location.

Months - 12 month

Campus - Athens

Expected hours worked per week - 40 + hours per week

Expected duration of assignment - Permanent

Applicants may contact this person if they have questions about this position. - Joni Fisher, fisherj5@ohio.edu, 740-593-2970

Ohio university is proud of its rich history and as part of our ongoing efforts to provide and support a transformative learning experience, we affirm our commitment to fostering a welcoming and respectful workforce and community. All qualified applicants are encouraged to apply and will receive consideration free from discrimination on the basis of age, ancestry, color, disability, ethnicity, gender, gender identity or expression, genetic information, military service or veteran status, national origin, pregnancy, race, religion, sex, sexual orientation, status as a parent or foster parent, or any other bases under the law. Ohio university is an equal access/equal opportunity employer.

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