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Student & Campus Life (SCL) inspires transformation in all Cornell students on their journey of individual, academic, and personal evolution. Our division is comprised of leading student affairs experts who support our campus on pressing student life matters, including public service, health, wellbeing, connection and belonging, residential living, food services, sports, recreation, career services, and student activities and organizations, including sorority and fraternity life. We provide support and services to roughly 25,000 undergraduate, graduate, and professional students on multiple campuses in the U.S. and abroad.
As part of SCL, Cornell Dining is comprised of more than 30 on-campus eateries, including multiple all-access dining rooms, cafés, coffee shops, food courts, retail convenience stores, concession stands, a restaurant, and catering services. From crafting holiday-themed meals to chef surprises and dining room special events, the Cornell Dining team of more than 400 skilled culinarians and front-line associates and 600 student employees work hard every day to offer a variety of fresh and healthy food from all over the world. Cornell Dining’s mission is a commitment to Nourishing the Future: both for our guests and for our team. This is accomplished with a team-oriented and customer service mindset, and an emphasis on training, education, professional development, and career path opportunities for our entire organization.
The Sous Chef, working in collaboration with the area Chef, supports all aspects of food planning, production, and preparation for the assigned dining unit(s). This role models strong culinary practices by ensuring menu standards, recipe adherence, and quality controls are consistently met, while maintaining full compliance with all safety and sanitation regulations. The Sous Chef is expected to make fiscally responsible decisions in daily operations, including thoughtful use of ingredients, effective waste reduction, and efficient production planning. In partnership with the Chef and Dining Managers, the Sous Chef provides on‑the‑job coaching and feedback that strengthens teamwork and supports staff development. The Sous Chef also upholds proper food handling and quality standards in alignment with University, state, and federal requirements, helping create a safe, welcoming environment for staff, students, and guests.
A successful Sous Chef will:
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Be a highly self‑motivated team player who stays flexible and customer‑service oriented, responding effectively to competing demands in a dynamic, high‑volume, and time‑sensitive environment.
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Demonstrate culinary excellence and contribute creative, practical ideas that help resolve unexpected issues, enhance unit performance, and ensure high‑quality, great‑tasting, and cost‑effective meal options for the Cornell community.
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Work collaboratively and communicate clearly with a diverse population of students, staff, and community partners.
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Demonstrate strong professional judgment, using excellent organizational and time‑management skills to set priorities and manage workload effectively.
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Actively motivate, encourage, and support staff performance through regular hands‑on training, daily feedback, and consistent coaching.
Required Qualifications:
- At least two years of training in a culinary program or an Associate’s degree and two or three years of culinary work experience in the hospitality or food service environment, or equivalent combination of education and work experience.
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Technical/computer skills, including experience with Microsoft Office Suite productivity tools.
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Effective verbal and written communication skills
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Working knowledge of appropriate food and health codes
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Demonstrated skill in understanding cultural differences.
Must be able to successfully complete Cornell Dining’s Sous Chef-level practical exam and a cooking demonstration which includes a series of culinary and managerial skills assessments designed to evaluate potential effectiveness in the role.
This position requires a varied work schedule, including availability on nights, weekends, and holidays as needed.
Preferred Qualifications:
- Additional professional or educational experience, preferably in a high-quality collegiate dining program with familiarity in board plan operations, retail operations, and menu cycles, preferred but not required.
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Strong understanding of food service management systems.
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Culinary and food safety certification desirable.
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Experience and comfort with Catering operations.
Visa sponsorship is not available for this position.
University Job Title:
Chef I
Job Family:
Auxiliary Services
Level:
E
Pay Rate Type:
Salary
Pay Range:
$65,447.00 - $75,632.00
Remote Option Availability:
Onsite
Company:
Endowed
Contact Name:
Jana English
Contact Email:
[email protected]
Job Titles and Pay Ranges:
Non-Union Positions
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Union Positions
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2026-07-24
