New

AM Sous Chef

Appalachian State University

$42,000 - $44,716

287 Rivers Street (Show on map)

May 28, 2026

Position Summary Information

Classification Title	Food Services Supervisor-ASU
Working Title	AM Sous Chef
Location	Boone, NC
Job Category	8
Position Number	037451
Not Eligible for Visa Sponsorship	VISA sponsorship is not available for this position. All candidates must be eligible to work and live in the U.S
Department	Campus Dining - Park Place Cafe - 170450
Primary Purpose of Position	The Sous Chef plays a vital leadership role in the daily operations of a campus dining kitchen. This position supports the Chef de Cuisine in supervising food preparation, maintaining quality standards, training staff, and ensuring compliance with health and safety regulations. The Sous Chef is a role model for professionalism and teamwork, helping to create a positive and efficient work environment. Culinary Operations * Assist in controlling food, labor, and other controllable costs. * Project and order appropriate quantities of food and supplies. * Supervise food preparation and ensure proper portion sizes. * Develop and test new recipes; build proposed menus in Jamix. * Maintain sanitation standards in accordance with state policies. Team Leadership & Staff Development * Train cooks and provide continuous feedback to improve skills and performance. * Coach employees on food quality, presentation, and safety standards. * Schedule and direct staff to optimize efficiency and customer service. * Address personnel matters and support employee growth. * Serve as a role model, fostering trust, civility, and commitment. Operational Planning & Adaptability * Monitor trends and anticipate service issues to implement contingency plans. * Adapt daily work plans to address call-outs, stock issues, and unexpected events. * Maintain logs to track data and improve forecasting accuracy. * Communicate effectively with other supervisors to ensure smooth operations. Customer Service & Campus Culture * Positively resolve customer complaints using sound judgment. * Uphold campus dining expectations for service, professionalism, and appearance. * Promote a positive image of Campus Dining to students, staff, and guests. * Ensure compliance with university policies and cultural standards. Training & Development * Attend training sessions as requested. * Seek guidance from the Executive Chef or Chef de Cuisine when needed. * Review culinary trends and customer feedback to enhance offerings.
Minimum Qualifications	Graduation from High School or possession of a GED, and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Experience in the field of work related to the position's role may be substituted on a year-for-year basis. Degrees must be received from appropriately accredited institutions.
License/Certification Required
Essential Job Functions	The Sous Chef plays a vital leadership role in the daily operations of a campus dining kitchen. This position supports the Chef de Cuisine in supervising food preparation, maintaining quality standards, training staff, and ensuring compliance with health and safety regulations. The Sous Chef is a role model for professionalism and teamwork, helping to create a positive and efficient work environment. We're looking for a team-oriented and driven individual to hit the ground running and join our growing team. The successful candidate will work with others to ensure the highest quality of food is prepared and ready to be served within the appropriate time frame.
Knowledge, Skills, & Abilities Required for this Position	Culinary Knowledge Comprehensive knowledge of professional cooking techniques, food safety, and sanitation standards. Strong understanding of recipe development, menu planning, and batch cooking for high?volume operations. Knowledge of allergen management, dietary restrictions, and inclusive menu practices. Leadership & Supervisory Skills Demonstrated ability to train, mentor, and support culinary staff at varying skill levels. Skilled in promoting a positive, collaborative, and respectful work environment. Ability to effectively delegate tasks, manage performance, and hold team members accountable to standards. Proficiency in addressing personnel concerns with professionalism, discretion, and fairness. Operational & Organizational Skills Strong ability to plan, organize, and execute daily kitchen operations in alignment with production schedules. Ability to adapt quickly to unexpected changes such as staffing shortages, supply issues, or service volume fluctuations. Skilled in maintaining operational logs, tracking production, and using data to improve forecasting. Communication & Interpersonal Abilities Clear and professional communication skills, both verbal and written. Ability to collaborate effectively with colleagues, supervisors, and campus partners. Ability to model civility, inclusivity, and professionalism in all interactions. Technical & Safety Competencies Thorough understanding of state, local, and university health regulations and the ability to ensure full compliance. Skill in maintaining safe working conditions and training staff in proper equipment use and accident?prevention procedures. Ability to identify operational risks and implement corrective actions promptly. Adaptability & Continuous Improvement Willingness to learn new techniques, tools, and technologies to enhance kitchen performance. Ability to review culinary trends, student feedback, and campus needs to support menu innovation. Commitment to ongoing development through training, coaching, and collaboration with culinary leadership.
Preferred Qualifications	Graduation from an accredited Culinary School/ ACF Certification Experience in large-scale dining operations Two years of related experience Obtain ServSafe certification within 1 year of employment
Required Functional Competencies to Successfully Perform Job Duties.	Knowledge - Technical: Communicates possible menu changes to manager based on feedback from customers and cooks. Utilizes prior learned Best Practices to increase food quality and variety. Attends training sessions as requested. Works with Unit Manager to receive needed resources for skill development. Assist with controlling food, labor, and other controllable costs. Order appropriate quantities of food and supplies to maximize freshness of food ingredients. Instruct and monitor servers on appropriate portion size to be served. Handles problems. Responsive to other unit requests. Leads by example using positive reinforcement with employees related to follow-up of all new policies and equipment/food product changes. Planning and Organizing Work: Presents a positive image for food services through proper planning and execution. Provides continuous feedback to employees. Proactive in the supervision of day to day operation in order to meet the expectations set by the manager. Delegates and moves employees around as the business dictates to improve customer service and efficiency. Plans and facilitates cross training to make sure employees are comfortable working different positions within the facility. Utilizes employee feedback to better the location. Always looking to exceed customers expectations through proper planning and follow through with employees. Customer Service: Resolves customer complaints in a positive manner using proper judgement. Sets a positive tone for location by example and influences employees and student employees to also do so. Roll model to all employees and students. Coaches employees to improve food quality, appearance and presentation. Coaches employees on appropriate customer service. Works as a team with their staff, other supervisors, and all university employees. Supports the Unit Manager in all customer service aspects of the day to day operation of the location. Proactive in resolving customer service problems before they intensify.
Type of Position	Permanent Full-Time
Staff/Non-Faculty	Staff/Non-Faculty
Appointment Type	1.0
Work Schedule/Hours	The schedule depends on business needs. Two days will be given off. Employees may be required to work at least three home football games and/or any other special campus event. Schedules will be adjusted as needed to provide coverage for these events.
Number of Hours Per Week	40
Number of Months Per Year	12
Mandatory Staff	Yes
Physical Demands of Position	Medium work. Standing or walking for long periods of time. Bending and stooping frequently. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. All required duties to be performed with or without reasonable accommodations
Overall Competency Level	Journey
Salary Grade Equivalency
Salary Range
Anticipated Hiring Range	$42,000 - $44,716

Pay will be commensurate with applicant competencies, budget, equity and market considerations.

Posting Details Information

Posting Date	05/28/2026
Closing Date	06/14/2026
Competency Level Statement	Management will only consider applicants who meet the required competencies.
Special Instructions to Applicants	Please attach a resume for consideration. Include a list of three professional references in the body of the application.
Search Chair Name	Jules Bott
Search Chair Email
Applicant Pool Preference	External (Post on the Web)

Departmental Information

Quick Link	https://appstate.peopleadmin.com/postings/54465
Posting Number	201502981P