Executive Sous Chef
- Cincinnati, OH
- $80,000-85,000 per year
- Permanent
- Full-time
The Executive Sous Chef will be a part of the Athletic Performance Dining team and will play a critical leadership role in the daily culinary operations at The Training Table, the University of Cincinnati's dining facility dedicated to student-athletes. This position supports the Executive Chef in delivering a performance-driven culinary program that aligns with the nutritional goals and fueling strategies of UC Athletics. This role focuses on menu execution, food quality, nutrition alignment, and athlete experience.The Executive Sous Chef is responsible for assisting the Executive Chef with ensuring meals support recovery, energy, and overall athletic performance while maintaining the highest standards of culinary excellence, food safety, and operational efficiency.Essential Responsibilities:
- Support all back-of-house operations at the Training Table facility, including food production, presentation, sanitation, and team coordination.
- Collaborate daily with UC Athletics Performance Dietitians and Performance Executive Chef to execute menus that support sport-specific and individualized nutrition needs.
- Assist with the execution of performance-based menus that emphasize nutrient timing, balanced macronutrients, and dietary variety.
- Lead meal production with a focus on culinary quality, flavor, consistency, and nutrition alignment.
- Help plan and implement seasonal, rotating menus that reflect performance goals, cultural diversity, and athlete preferences.
- Ensure food safety and sanitation protocols are followed in accordance with ServSafe, HACCP, Sodexo Live!, and university standards.
- Supervise, train, and mentor culinary team members, including line cooks, prep staff, and student workers.
- Monitor inventory levels, assist with ordering and receiving product, and maintain vendor relationships to ensure product quality and cost control.
- Oversee the proper use and care of kitchen equipment; report and address maintenance needs promptly.
- Collaborate with the Executive Chef and campus dining leaders to support special athletic events, catered meals, and team functions as needed.
- Minimum 2 years of culinary experience in a high-volume food service environment; experience in athletic performance dining, collegiate dining, or sports nutrition-focused kitchens preferred.
- Culinary degree or certificate from an accredited culinary arts program.
- ServSafe Food Protection Manager Certification (or ability to obtain within 30 days of hire).
- Familiarity with performance-focused cooking, including macro balance, allergen awareness, and special diets.
- Ability to adapt quickly to changing priorities and athlete needs in a dynamic environment.
- Knowledge of NCAA nutrition and compliance guidelines is a plus.
- Strong leadership, communication, and team development skills.
- Detail-oriented, organized, and passionate about supporting student-athlete wellness through food.
- Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.
- Hours may be extended or irregular to include nights, weekends and holidays.
- Health Savings and Flexible Spending Accounts
- Life and Disability Insurance
- Accident, Critical Illness, and Hospital Indemnity Coverage
- Identity Theft Protection
- Adoption Assistance