Overview

The Sous Chef – Suites is a key leadership role responsible for the day-to-day culinary operations within the premium suites at Vanderbilt University Athletics. This position ensures the delivery of exceptional food quality, presentation, and service across all suite-level offerings, contributing to an elevated guest experience during game days, special events, and VIP functions. 

Working closely with the Executive Chef and culinary leadership team, the Sous Chef will oversee all aspects of suite-level food production, ensuring operational excellence, consistency, and efficiency. The ideal candidate brings a strong background in high-end catering or hospitality, thrives in fast-paced, high-profile environments, and has a passion for leading by example. 

This role pays an hourly rate of $26.00 - $30.00

Benefits for Full-Time roles: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). 

This position will remain open until August 31, 2025. 

Responsibilities

• Lead and manage daily suite kitchen operations, including prep, production, service, and post-event breakdown. 

• Supervise suite culinary staff, assigning tasks and monitoring performance to ensure adherence to culinary standards and event timelines. 

• Ensure all premium suite menus are executed with precision, maintaining consistency in flavor, temperature, portioning, and presentation. 

• Oversee the set-up and service of suite pantries, carving stations, and specialty offerings, ensuring premium-level execution for VIP guests. 

• Coordinate food delivery and replenishment throughout event service, proactively responding to suite guest needs and real-time service demands. 

• Maintain clear communication with front-of-house suite attendants to ensure timely and seamless food delivery. 

• Support Executive Chef with menu planning, ordering, inventory control, and vendor communications specific to suites operations. 

• Ensure all kitchen and suite service areas meet the highest standards of cleanliness, food safety, and sanitation in accordance with ServSafe and local health regulations. 

• Assist in training and mentoring culinary staff, fostering a professional, team-oriented kitchen environment. 

• Identify opportunities for operational improvements and contribute to the innovation of suite culinary offerings. 

• Perform additional tasks and projects as assigned by the Executive Chef.

Qualifications

• Degree or certification from an accredited culinary school preferred; equivalent experience in high-volume or premium hospitality settings acceptable. 

• Minimum of 5 years of progressive culinary experience, including at least 2 years in a supervisory or Sous Chef role. 

• Prior experience in luxury suite dining, sports and entertainment venues, upscale catering, or private hospitality strongly preferred. 

• Proven ability to lead, train, and inspire a team in a high-pressure, guest-centric environment. 

• Strong knowledge of culinary techniques, food costing, production systems, and kitchen equipment. 

• Excellent time management, communication, and organizational skills. 

• Must always maintain a polished and professional appearance and demeanor. 

• Flexible schedule with availability on nights, weekends, and holidays in accordance with event demands. 

• ServSafe certification or equivalent food safety credential strongly preferred.