Sous Chef

We are seeking an experienced and passionate Sous Chef to join our culinary team and support the daily operations of our Purdue Athlete Dining Hall. The ideal candidate will bring culinary expertise, attention to detail, and a strong understanding of sports nutrition.

Key Responsibilities
* Assist the Executive Chef in managing day-to-day kitchen operations at the Training Table.
* Prepare and execute nutritionally balanced meals designed in collaboration with sports dietitians.
* Supervise kitchen staff, including prep cooks and line cooks, ensuring high standards of food safety, cleanliness, and quality.
* Participate in menu planning with a focus on performance fueling, dietary restrictions, and seasonal ingredients.
* Train and mentor culinary staff, emphasizing consistency, nutrition awareness, and teamwork.
* Maintain kitchen inventory and order supplies in coordination with vendors.
* Support special events and team functions as needed (e.g., pre-game meals, recovery meals, recruiting dinners)
* Monitor and maintain compliance with university food safety standards and local health codes.

Qualifications
* 3+ years experience in a Sous Chef or Lead Cook role, preferably in institutional or performance-based kitchens.
* Strong knowledge of culinary techniques, nutrition-forward cooking, and large-batch meal preparation.
* Excellent communication, leadership, and team-building skills.
* Ability to work flexible hours, including evenings and weekends aligned with athletic schedules.
* Culinary degree or certification preferred; ServSafe certification required or ability to obtain.