Lang:EN ES FR

SOUS CHEF - CAMPUS CENTER DINING HALL

Applications Close: Jul 18, 2026

Ithaca College

953 Danby Rd, Ithaca, NY 14850, USA

28Views

Job Summary

The Sous Chef will assist in the oversight of the culinary operation and staff of their unit while on duty. This position will help develop recipes and menus for the various stations in their unit including special offerings and events. The Sous Chef will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods and will assist in the training of other staff to do the same. The Sous Chef is responsible for cooking and…

preparing food according to recipes and production guidelines while adhering to food safety, food handling and sanitation procedures. The position is considered to be essential during emergency situations and the incumbent is subject to being requested to report to work.

Supervision

This position reports to the Manager for the unit and indirectly reports to the Executive Chef for their area of campus.

Job Responsibilities

Lead daily operations of hot food production for daily operations, including, in conjunction with the Executive Sous Chef, menu planning, purchasing, ordering, inventory to ensure the possession of appropriate equipment, inventory, and resources to perform and meet goals and deadlines.
Ensure that menu items are consistently prepared and plated with exceptional focus and attention to detail.
Collaborate with the Executive Sous Chef on menu and recipe development, flavor profiles, and plating standards and aid in developing future menus.
Help to arrange daily operations to ensure the success of culinary teammates.
Provide direct, in-person support of culinary team members to propel and inspire accuracy, efficiency, and compliance with all HACCP plans and protocols.
Motivate, encourage, and support staff performance through hands-on coaching and training.
Guarantee culinary team members accurately and efficiently complete required production for service stations.
Assist with operational logistics, including food transportation, set-up, and break-down.
Provide culinary support to various events on Campus that may fall outside of normal scheduled hours.
Prepare food per current applicable federal, state, and cultural standards, as well as guidelines and regulations, to yield high-quality food service.
Safely utilize and operate various utensils, including knives and equipment such as ovens, stoves, slicers, mixers, etc.
Taste products, read menus, estimate food requirements, check production, and keep records to plan production accurately.
Clean and sanitize all workstations and equipment and follow all Ithaca College and regulatory rules and procedures.
Attend all required training sessions, including allergy, foodborne illness, and safety training.
Perform coaching, and supervision of student, professional, and other staff members, in conjunction with the unit manager and Executive Sous Chef.
Other duties as assigned.

Required Qualifications

High school diploma or equivalent and three years of culinary and catering experience in a college/university dining hall, a restaurant, or other relevant establishment, or the equivalent combination of education and experience.
Superior organization and time management skills.
Detail-focused and excellent attention to detail.
Proficient knowledge of food preparation, cooking processes, equipment, and myriad cuisines.
Adept food handling and food safety skills, HACCP execution, and allergen knowledge.
Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays.
Capacity to read and follow written and electronic recipes, including working within the database to create menu cycles and new recipes.
Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively and respectfully within a diverse and inclusive environment.
Demonstrate proficient knife skills and complete a cooking demonstration as part of the interview process.

Preferred Qualifications

Additional education and experience, including collegiate/university food service and catering.
ServSafe Certification.
Technological proficiency in food, business, and beverage platforms.

Application Instructions

Interested applicants must apply online and attach a resume, cover letter, and list of three professional references. Questions about online applications should be directed to the Office of Human Resources at (607) 274-8000 or humanresources@ithaca.edu.

Ithaca College is committed to building a diverse academic community and encourages members of underrepresented groups to apply. Experience that contributes to the diversity of the college is appreciated.

Visa sponsorship is not provided for this position.

This position is 40 hours per week, 52 weeks per year.

This is a Preview Listing…

You must sign in to see the full job description, and to apply.

Manage / Upgrade this job to a Full Job Listing.

Find Your Best Opportunity

Tell them AcademicJobs.com sent you!

Job Fulfilled

Related Jobs - August 25, 2026

View All Jobs

Essential

Hot Food Cook

1View

Essential

Cashier Dining Services (Part-Time)

6Views

Essential

Cashier Dining Services (Part-Time)

7Views

Essential

Concessions Area Coordinator

15Views

Essential

Unit Manager, Floating

449Views

Essential

Lead Cashier

5Views

Essential

Cafe General Manager - ammatka Kitchen

6Views

Essential

Retail Worker

10Views

Essential

Associate Manager, Dining Services

15Views

Essential

Assistant General Manager, Residential Dining

7Views

Post a Job View All Jobs

SOUS CHEF - CAMPUS CENTER DINING HALL

Applications Close: Jul 18, 2026

Ithaca College

953 Danby Rd, Ithaca, NY 14850, USA

28Views

Job Summary

Supervision

This position reports to the Manager for the unit and indirectly reports to the Executive Chef for their area of campus.

Job Responsibilities

Lead daily operations of hot food production for daily operations, including, in conjunction with the Executive Sous Chef, menu planning, purchasing, ordering, inventory to ensure the possession of appropriate equipment, inventory, and resources to perform and meet goals and deadlines.
Ensure that menu items are consistently prepared and plated with exceptional focus and attention to detail.
Collaborate with the Executive Sous Chef on menu and recipe development, flavor profiles, and plating standards and aid in developing future menus.
Help to arrange daily operations to ensure the success of culinary teammates.
Provide direct, in-person support of culinary team members to propel and inspire accuracy, efficiency, and compliance with all HACCP plans and protocols.
Motivate, encourage, and support staff performance through hands-on coaching and training.
Guarantee culinary team members accurately and efficiently complete required production for service stations.
Assist with operational logistics, including food transportation, set-up, and break-down.
Provide culinary support to various events on Campus that may fall outside of normal scheduled hours.
Prepare food per current applicable federal, state, and cultural standards, as well as guidelines and regulations, to yield high-quality food service.
Safely utilize and operate various utensils, including knives and equipment such as ovens, stoves, slicers, mixers, etc.
Taste products, read menus, estimate food requirements, check production, and keep records to plan production accurately.
Clean and sanitize all workstations and equipment and follow all Ithaca College and regulatory rules and procedures.
Attend all required training sessions, including allergy, foodborne illness, and safety training.
Perform coaching, and supervision of student, professional, and other staff members, in conjunction with the unit manager and Executive Sous Chef.
Other duties as assigned.

Required Qualifications

High school diploma or equivalent and three years of culinary and catering experience in a college/university dining hall, a restaurant, or other relevant establishment, or the equivalent combination of education and experience.
Superior organization and time management skills.
Detail-focused and excellent attention to detail.
Proficient knowledge of food preparation, cooking processes, equipment, and myriad cuisines.
Adept food handling and food safety skills, HACCP execution, and allergen knowledge.
Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays.
Capacity to read and follow written and electronic recipes, including working within the database to create menu cycles and new recipes.
Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively and respectfully within a diverse and inclusive environment.
Demonstrate proficient knife skills and complete a cooking demonstration as part of the interview process.

Preferred Qualifications

Additional education and experience, including collegiate/university food service and catering.
ServSafe Certification.
Technological proficiency in food, business, and beverage platforms.

Application Instructions

Visa sponsorship is not provided for this position.

This position is 40 hours per week, 52 weeks per year.

This is a Preview Listing…

You must sign in to see the full job description, and to apply.

Manage / Upgrade this job to a Full Job Listing.

Find Your Best Opportunity

Tell them AcademicJobs.com sent you!

Job Fulfilled

Related Jobs - August 25, 2026

View All Jobs

Essential

Hot Food Cook

1View

Essential

Cashier Dining Services (Part-Time)

6Views

Essential

Cashier Dining Services (Part-Time)

7Views

Essential

Concessions Area Coordinator

15Views

Essential

Unit Manager, Floating

449Views

Essential

Lead Cashier

5Views

Essential

Cafe General Manager - ammatka Kitchen

6Views

Essential

Retail Worker

10Views

Essential

Associate Manager, Dining Services

15Views

Essential

Assistant General Manager, Residential Dining

7Views

Post a Job View All Jobs

Related Conferences

To Be AnnouncedUnited States

2026 AAA Annual Meeting: On the Verge

Nov 18, 2026 – Nov 22, 2026St. Louis, MO, United States

Marriott Norfolk WatersideUnited States

87th Annual Meeting of the Society for Applied Anthropology

Mar 23, 2027 – Mar 27, 2027Norfolk, VA, United States

Philadelphia Marriott DowntownUnited States

AABA Annual Meeting 2027

Mar 31, 2027 – Apr 3, 2027Philadelphia, PA, United States

Whitney Peak HotelUnited States

75th Annual Highway Geology Symposium

Sep 28, 2026 – Oct 1, 2026Reno, Nevada, United States

To Be AnnouncedUnited States

GSA Annual Meeting 2026

Oct 11, 2026 – Oct 14, 2026Denver, Colorado, United States

To Be AnnouncedUnited States

AGU Fall Meeting 2026

Dec 7, 2026 – Dec 11, 2026San Francisco, California, United States

To Be AnnouncedUnited States

Southeastern Section Meeting 2027

Apr 24, 2027 – Apr 29, 2027Savannah, Georgia, United States

Philadelphia MarriottUnited States

APS Division of Nuclear Physics Meeting (DNP 2026)

Oct 11, 2026 – Oct 14, 2026Philadelphia, PA, United States

Hilton ChicagoUnited States

68th Annual Meeting of the APS Division of Plasma Physics (DPP 2026)

Nov 2, 2026 – Nov 6, 2026Chicago, IL, United States

To Be AnnouncedUnited States

Joint March Meeting and April Meeting — Global Physics Summit 2027

Apr 11, 2027 – Apr 16, 2027Atlanta, GA, United States

View all conferences →

SOUS CHEF - CAMPUS CENTER DINING HALL

Applications Close: Jul 18, 2026

Ithaca College

953 Danby Rd, Ithaca, NY 14850, USA

28Views

Job Summary

Supervision

This position reports to the Manager for the unit and indirectly reports to the Executive Chef for their area of campus.

Job Responsibilities

Lead daily operations of hot food production for daily operations, including, in conjunction with the Executive Sous Chef, menu planning, purchasing, ordering, inventory to ensure the possession of appropriate equipment, inventory, and resources to perform and meet goals and deadlines.
Ensure that menu items are consistently prepared and plated with exceptional focus and attention to detail.
Collaborate with the Executive Sous Chef on menu and recipe development, flavor profiles, and plating standards and aid in developing future menus.
Help to arrange daily operations to ensure the success of culinary teammates.
Provide direct, in-person support of culinary team members to propel and inspire accuracy, efficiency, and compliance with all HACCP plans and protocols.
Motivate, encourage, and support staff performance through hands-on coaching and training.
Guarantee culinary team members accurately and efficiently complete required production for service stations.
Assist with operational logistics, including food transportation, set-up, and break-down.
Provide culinary support to various events on Campus that may fall outside of normal scheduled hours.
Prepare food per current applicable federal, state, and cultural standards, as well as guidelines and regulations, to yield high-quality food service.
Safely utilize and operate various utensils, including knives and equipment such as ovens, stoves, slicers, mixers, etc.
Taste products, read menus, estimate food requirements, check production, and keep records to plan production accurately.
Clean and sanitize all workstations and equipment and follow all Ithaca College and regulatory rules and procedures.
Attend all required training sessions, including allergy, foodborne illness, and safety training.
Perform coaching, and supervision of student, professional, and other staff members, in conjunction with the unit manager and Executive Sous Chef.
Other duties as assigned.

Required Qualifications

High school diploma or equivalent and three years of culinary and catering experience in a college/university dining hall, a restaurant, or other relevant establishment, or the equivalent combination of education and experience.
Superior organization and time management skills.
Detail-focused and excellent attention to detail.
Proficient knowledge of food preparation, cooking processes, equipment, and myriad cuisines.
Adept food handling and food safety skills, HACCP execution, and allergen knowledge.
Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays.
Capacity to read and follow written and electronic recipes, including working within the database to create menu cycles and new recipes.
Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively and respectfully within a diverse and inclusive environment.
Demonstrate proficient knife skills and complete a cooking demonstration as part of the interview process.

Preferred Qualifications

Additional education and experience, including collegiate/university food service and catering.
ServSafe Certification.
Technological proficiency in food, business, and beverage platforms.

Application Instructions

Visa sponsorship is not provided for this position.

This position is 40 hours per week, 52 weeks per year.

This is a Preview Listing…

You must sign in to see the full job description, and to apply.

Manage / Upgrade this job to a Full Job Listing.

Find Your Best Opportunity

Tell them AcademicJobs.com sent you!

Job Fulfilled

Related Jobs - August 25, 2026

View All Jobs

Essential

Related Conferences

To Be AnnouncedUnited States

SOUS CHEF - CAMPUS CENTER DINING HALL

Applications Close: Jul 18, 2026

Ithaca College

953 Danby Rd, Ithaca, NY 14850, USA

28Views

Job Summary

Supervision

This position reports to the Manager for the unit and indirectly reports to the Executive Chef for their area of campus.

Job Responsibilities

Lead daily operations of hot food production for daily operations, including, in conjunction with the Executive Sous Chef, menu planning, purchasing, ordering, inventory to ensure the possession of appropriate equipment, inventory, and resources to perform and meet goals and deadlines.
Ensure that menu items are consistently prepared and plated with exceptional focus and attention to detail.
Collaborate with the Executive Sous Chef on menu and recipe development, flavor profiles, and plating standards and aid in developing future menus.
Help to arrange daily operations to ensure the success of culinary teammates.
Provide direct, in-person support of culinary team members to propel and inspire accuracy, efficiency, and compliance with all HACCP plans and protocols.
Motivate, encourage, and support staff performance through hands-on coaching and training.
Guarantee culinary team members accurately and efficiently complete required production for service stations.
Assist with operational logistics, including food transportation, set-up, and break-down.
Provide culinary support to various events on Campus that may fall outside of normal scheduled hours.
Prepare food per current applicable federal, state, and cultural standards, as well as guidelines and regulations, to yield high-quality food service.
Safely utilize and operate various utensils, including knives and equipment such as ovens, stoves, slicers, mixers, etc.
Taste products, read menus, estimate food requirements, check production, and keep records to plan production accurately.
Clean and sanitize all workstations and equipment and follow all Ithaca College and regulatory rules and procedures.
Attend all required training sessions, including allergy, foodborne illness, and safety training.
Perform coaching, and supervision of student, professional, and other staff members, in conjunction with the unit manager and Executive Sous Chef.
Other duties as assigned.

Required Qualifications

High school diploma or equivalent and three years of culinary and catering experience in a college/university dining hall, a restaurant, or other relevant establishment, or the equivalent combination of education and experience.
Superior organization and time management skills.
Detail-focused and excellent attention to detail.
Proficient knowledge of food preparation, cooking processes, equipment, and myriad cuisines.
Adept food handling and food safety skills, HACCP execution, and allergen knowledge.
Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays.
Capacity to read and follow written and electronic recipes, including working within the database to create menu cycles and new recipes.
Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively and respectfully within a diverse and inclusive environment.
Demonstrate proficient knife skills and complete a cooking demonstration as part of the interview process.

Preferred Qualifications

Additional education and experience, including collegiate/university food service and catering.
ServSafe Certification.
Technological proficiency in food, business, and beverage platforms.

Application Instructions

Visa sponsorship is not provided for this position.

This position is 40 hours per week, 52 weeks per year.

This is a Preview Listing…

You must sign in to see the full job description, and to apply.

Manage / Upgrade this job to a Full Job Listing.

Find Your Best Opportunity

Tell them AcademicJobs.com sent you!

Job Fulfilled

Related Jobs - August 25, 2026

View All Jobs

Essential

Related Conferences

To Be AnnouncedUnited States