Overview

The Sous Chef – Training Table plays a vital leadership role in the daily operations of the performance-focused dining program at Vanderbilt University Athletics. This position is responsible for executing and maintaining a high standard of nutrition-forward, athlete-centered meals that support the health, performance, and recovery of student-athletes. 

The Sous Chef works closely with the Executive Chef, sports dietitians, and culinary staff to ensure that all meals are prepared with precision, care, and consistency. This individual will oversee all phases of production at the Training Table, from preparation to execution and clean-up, while upholding nutritional integrity and culinary excellence. 

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

• Oversee daily production and service of athlete meals, ensuring alignment with nutrition guidelines provided by the Sports Performance and Nutrition team. 

• Supervise culinary staff in the preparation and execution of all Training Table meals, including breakfast, lunch, dinner, and recovery options. 

• Ensure food quality, flavor profiles, and presentation consistently meet performance and dietary standards. 

• Manage daily kitchen operations, including prep, line execution, station assignments, and end-of-day breakdown. 

• Collaborate with sports dietitians to execute customized meals and dietary accommodations for individual athletes and teams. 

• Maintain a clean, organized, and health department-compliant kitchen environment at all times. 

• Monitor food safety protocols, including proper storage, labeling, cooking temperatures, and sanitation practices. 

• Support the Executive Chef in ordering, receiving, inventory management, and vendor communication specific to Training Table needs. 

• Contribute to menu development and innovation in coordination with the Executive Chef and sports nutrition team. 

• Lead and participate in the training, mentoring, and development of kitchen team members. 

• Execute special dietary meals, team events, and recovery station support as assigned. 

• Perform other duties and projects as assigned by the Executive Chef. 

Qualifications

• Degree or certification from an accredited culinary school preferred; equivalent professional experience in athletic dining or performance nutrition settings considered. 

• Minimum of 2 years of progressive culinary experience. 

• Strong understanding of special diets, allergen awareness, and fueling principles for high-performance athletes. 

• Proven leadership skills and the ability to manage a fast-paced, team-oriented kitchen environment. 

• Excellent communication, time management, and organizational abilities. 

• Must maintain a professional and polished appearance and conduct while representing the culinary and athletic departments. 

• Availability to work a flexible schedule including early mornings, evenings, weekends, and occasional holidays. 

• ServSafe certification or equivalent food safety credential required or strongly preferred.