Sous Chef - Santa Clara University

Short Description

Santa Clara University is seeking an experienced and driven Sous Chef to support the culinary leadership team in delivering exceptional dining and catering experiences across campus. This role is ideal for a culinary professional with a strong background in large-scale catering, hotel banquet operations, fine dining, or upscale restaurant environments who thrives in a fast-paced, hospitality-driven setting.

As Sous Chef, you will play a key role in the daily operation of the culinary department, assisting with menu execution, staff leadership, catering production, food quality, and operational excellence. Working closely with the Executive Chef, you will help create memorable dining experiences while maintaining the highest standards of food quality, presentation, safety, and guest satisfaction.

Job Summary

Key Responsibilities:

• Assist the Executive Chef in overseeing daily culinary operations, ensuring consistency in food quality, presentation, and service standards.
• Lead and execute large-scale catered events, including university functions, donor events, VIP receptions, conferences, and special campus programs.
• Supervise food preparation, production, and service for both residential dining and catered events.
• Support menu planning, recipe development, and seasonal offerings with an emphasis on innovation, quality, and current culinary trends.
• Train, mentor, and develop hourly culinary team members while fostering a positive and collaborative kitchen culture.
• Assist with purchasing, inventory management, food cost controls, and labor management.
• Ensure compliance with all food safety, sanitation, HACCP, and workplace safety standards.
• Partner with the Executive Chef and culinary team to implement new programs, concepts, and service initiatives.
• Maintain high standards of organization, cleanliness, and operational efficiency throughout the kitchen.

Preferred Qualifications:

• Associate degree in Culinary Arts or formal culinary education from an accredited culinary program preferred.
• 3+ years of progressive culinary leadership experience in hotel banquet operations, fine dining restaurants, upscale catering, or high-volume hospitality environments.
• Proven experience executing large-scale catered events and banquet functions.
• Experience as a Banquet Chef, Sous Chef, or culinary leader within a hotel, conference center, country club, resort, or similar hospitality setting strongly preferred.
• Strong understanding of contemporary culinary techniques, menu development, and food presentation.
• Experience managing high-volume food production while maintaining exceptional quality standards.
• Knowledge of food cost controls, inventory management, purchasing, and labor management.
• Ability to lead, coach, and develop diverse culinary teams.
• Proficient with Microsoft Office Suite, Outlook, and other foodservice management systems.
• Comprehensive knowledge of food safety, sanitation, and HACCP principles.
• ServSafe Certification preferred.
• Strong organizational, communication, and guest service skills.

The ideal candidate is a hands-on culinary leader who combines creativity with operational discipline. They bring experience from high-end hospitality environments, excel at executing large and complex events, and are passionate about mentoring teams while delivering exceptional food experiences that reflect Santa Clara University's commitment to excellence and hospitality.