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Sous Chef, Catering & Events
Ecsr Fa Us2 Oraclecloud Com CX · Nashville, TN, United States · On Site · Active · Oracle Recruiting Cloud / Fusion HCM
Job facts
| Field | Value |
|---|---|
| Company | Ecsr Fa Us2 Oraclecloud Com CX |
| Title | Sous Chef, Catering & Events |
| Normalized title | - |
| Department / team | University Operations |
| Location | Nashville, TN, United States |
| Work model | On Site |
| Employment type | Full Time |
| Salary | - |
| Status | active |
| ATS provider | Oracle Recruiting Cloud / Fusion HCM |
| Posted / first seen | 2026-04-29 / 2026-05-31 |
| Changed / last seen | 2026-05-31 / 2026-06-06 |
Related slices
| Page | What it contains | Open |
|---|---|---|
| Company jobs | Active postings from Ecsr Fa Us2 Oraclecloud Com CX. | Open |
| Company breakdowns | Role, location, ATS, and work model facets for this company. | Open |
| ATS provider jobs | Active postings observed through Oracle Recruiting Cloud / Fusion HCM. | Open |
| Provider filtered search | The same provider as a filtered job collection. | Open |
| City jobs | Active postings in Nashville. | Open |
| Department jobs | Active postings in University Operations. | Open |
| Work model jobs | Active On Site postings. | Open |
| Lifecycle events | Open, update, close, and reopen events for this posting. | Open |
| Original posting | Canonical source or apply URL captured from the ATS. | Open |
Linked records
| Company | Ecsr Fa Us2 Oraclecloud Com CX |
| Source | f7696822-f510-4188-bfb2-a113de193ac7 |
| ATS provider | Oracle Recruiting Cloud / Fusion HCM |
Description
Description
The Catering Sous Chef for Vanderbilt Catering & Events will be responsible for day-to-day kitchen operations within the catering division. This position will oversee kitchen activities including food preparation, food presentation, menu planning, execution, and culinary excellence. This position will cover shifts and act as unit manager. Reporting directly to the Executive Chef of Catering, this position is responsible for assisting in supervising staff and plays a large role in supporting productive employee relationships which embrace sustainability and influence a positive team environment. #VUrecruitIND
About Vanderbilt Catering & Events and Campus Dining Department :
Vanderbilt Catering delivers the excellence expected from Vanderbilt University. As a division of Vanderbilt Enterprises, we are engaged with our campus community. Whether the function is a continental breakfast for ten, a buffet for one hundred or a gala dinner for one thousand, Vanderbilt Catering will provide the caliber of food and distinction of service the University expects from its on-campus caterer. As the preferred caterer of the Chancellor’s office and much of the university, attention to detail, creativity and excellence are expected.
On average, the Catering department services 1400 events annually. Event breakdown is roughly 30% buffet, 25% reception, 25% Meeting Break, and 20% Boxed Meal and Continental Breakfast. 20-25% of events require custom menus.
Key Functions and Expected Performance:
Provide leadership and direction to encourage and maintain a positive and collaborative working environment that promotes efficient and effective operations and provide exceptional customer service Responsible for opening and closing operations according to expectations of the management team
Train the staff in proper cooking techniques and presentation
Oversee staffing in operation and redirect labor as needed
Maintain high-level product knowledge by taking initiative in acquiring education to train, coach, and develop direct reports
Promote sustainability efforts
Manage and supervise operational processes and procedures by evaluating and clarifying process expectations while supporting the sustainability efforts of Vanderbilt University
Order food, beverages, dry goods and other supplies, while maintaining unit budgetary guidelines.
Manage, train and evaluate assigned culinary/kitchen staff including union employees
Menu writing, development and planning
Ensure the proper storage of food and supplies
Complete a monthly inventory of goods and assist the chef in monitoring food cost
Encourages creative approaches to improved financial viability including cost reduction initiatives and other related efforts
Ensure food is properly dated and labeled in coolers and storage areas
Ensure performance expectations and work rules are clearly communicated and implemented by leading, coaching and mentoring to promote a culture of stewardship, high performance and growth
Plan ahead to best manage and communicate information at line-ups.
Maintain a safe work environment by modeling, enforcing, and communicating all safety standards Delegate tasks to employees as necessary Ensure uniform compliance and professional appearance of staff members Serve as link between staff and management to communicate concerns and ideas Manage escalating employee conduct issues Provide on-going coaching and performance feedback to staff members
Manage workstations by evaluating and coaching employees to ensure proper processes and procedures are being met to ensure that quality standard internal controls are being practiced
Supervise the sanitation of workstations including floor care, worktables, walls, hoods, refrigerators, equipment and utensils
Confirm staff complete daily temperature logs and cleaning lists
Supervisory Relationships :
This position has direct supervisory responsibility over hourly food service employees; this position reports administratively and functionally to the Executive Catering Chef
Qualifications:
A high school diploma or GED is necessary.
An Associate’s degree from an accredited higher education institution with specialized training in Culinary Arts is preferred.
1 year of related culinary management and experience in developing a quality food program in a restaurant or hospitality environment is preferred.
ServSafe Manager certification within 30 days of hire is necessary.
AllerTrain U certification within 30 days of hire is necessary.
Ability to learn and adapt to new systems and applications is necessary.
Basic computer skills and an ability to work in Microsoft Office applications (Word, Outlook, Excel) is necessary.
Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary.
Ability to meet multiple deadlines and manage competing priorities is necessary.
Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.) is necessary.
Strong time management, organizational and multi-tasking skills and an eye for detail is necessary.
Manage people, maintain confidentiality and be accountable for Vanderbilt assets is necessary.
Company
At Vanderbilt University , our work - regardless of title or role - is in service to an important and noble mission in which every member of our community serves in advancing knowledge and transforming lives on a daily basis. Located in Nashville , Tennessee, on a 330+ acre campus and arboretum dating back to 1873, Vanderbilt is proud to have been named as one of “America’s Best Large Employers” as well as a top employer in Tennessee and the Nashville metropolitan area by Forbes for several years running. We welcome those who are interested in learning and growing professionally with an employer that strives to create, foster and sustain opportunities as an employer of choice.
We understand you have a choice when choosing where to work and pursue a career. We understand you are unique and have a story. We want to hear it. We encourage you to apply today so that you might become a part of our story.
Vanderbilt University is an equal-opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran, or any other characteristic protected by law.
Full job record
| Job ID | 08b3005cbada3ba607cb4cc46a816e0e0413d91f |
| Org ID | e9a9071a-e160-4f3e-9965-5eaad10096b5 |
| Source ID | f7696822-f510-4188-bfb2-a113de193ac7 |
| Board ID | f7696822-f510-4188-bfb2-a113de193ac7 |
| Provider | oracle_hcm |
| Provider Job Key | 10008050 |
| Title | Sous Chef, Catering & Events |
| Normalized Title | — |
| Status | active |
| Active | yes |
| Location Text | Nashville, TN, United States |
| Department | University Operations |
| Team | — |
| Employment Type | full_time |
| Workplace Type | on_site |
| Remote Policy | — |
| Country | United States |
| Region | TN |
| City | Nashville |
| Salary Raw | Description The Catering Sous Chef for Vanderbilt Catering & Events will be responsible for day-to-day kitchen operations within the catering division. This position will oversee kitchen activities including food preparation, food presentation, menu planning, execution, and culinary excellence. This position will cover shifts and act as unit manager. Reporting directly to the Executive Chef of Catering, this position is responsible for assisting in supervising staff and plays a large role in supporting productive employee relationships which embrace sustainability and influence a positive team environment. #VUrecruitIND About Vanderbilt Catering & Events and Campus Dining Department : Vanderbilt Catering delivers the excellence expected from Vanderbilt University. As a division of Vanderbilt Enterprises, we are engaged with our campus community. Whether the function is a continental breakfast for ten, a buffet for one hundred or a gala dinner for one thousand, Vanderbilt Catering will provide the caliber of food and distinction of service the University expects from its on-campus caterer. As the preferred caterer of the Chancellor’s office and much of the university, attention to detail, creativity and excellence are expected. On average, the Catering department services 1400 events annually. Event breakdown is roughly 30% buffet, 25% reception, 25% Meeting Break, and 20% Boxed Meal and Continental Breakfast. 20-25% of events require custom menus. Key Functions and Expected Performance: Provide leadership and direction to encourage and maintain a positive and collaborative working environment that promotes efficient and effective operations and provide exceptional customer service Responsible for opening and closing operations according to expectations of the management team Train the staff in proper cooking techniques and presentation Oversee staffing in operation and redirect labor as needed Maintain high-level product knowledge by taking initiative in acquiring education to train, coach, and develop direct reports Promote sustainability efforts Manage and supervise operational processes and procedures by evaluating and clarifying process expectations while supporting the sustainability efforts of Vanderbilt University Order food, beverages, dry goods and other supplies, while maintaining unit budgetary guidelines. Manage, train and evaluate assigned culinary/kitchen staff including union employees Menu writing, development and planning Ensure the proper storage of food and supplies Complete a monthly inventory of goods and assist the chef in monitoring food cost Encourages creative approaches to improved financial viability including cost reduction initiatives and other related efforts Ensure food is properly dated and labeled in coolers and storage areas Ensure performance expectations and work rules are clearly communicated and implemented by leading, coaching and mentoring to promote a culture of stewardship, high performance and growth Plan ahead to best manage and communicate information at line-ups. Maintain a safe work environment by modeling, enforcing, and communicating all safety standards Delegate tasks to employees as necessary Ensure uniform compliance and professional appearance of staff members Serve as link between staff and management to communicate concerns and ideas Manage escalating employee conduct issues Provide on-going coaching and performance feedback to staff members Manage workstations by evaluating and coaching employees to ensure proper processes and procedures are being met to ensure that quality standard internal controls are being practiced Supervise the sanitation of workstations including floor care, worktables, walls, hoods, refrigerators, equipment and utensils Confirm staff complete daily temperature logs and cleaning lists Supervisory Relationships : This position has direct supervisory responsibility over hourly food service employees; this position reports administratively and functionally to the Executive Catering Chef Qualifications: A high school diploma or GED is necessary. An Associate’s degree from an accredited higher education institution with specialized training in Culinary Arts is preferred. 1 year of related culinary management and experience in developing a quality food program in a restaurant or hospitality environment is preferred. ServSafe Manager certification within 30 days of hire is necessary. AllerTrain U certification within 30 days of hire is necessary. Ability to learn and adapt to new systems and applications is necessary. Basic computer skills and an ability to work in Microsoft Office applications (Word, Outlook, Excel) is necessary. Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary. Ability to meet multiple deadlines and manage competing priorities is necessary. Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.) is necessary. Strong time management, organizational and multi-tasking skills and an eye for detail is necessary. Manage people, maintain confidentiality and be accountable for Vanderbilt assets is necessary. Company At Vanderbilt University , our work - regardless of title or role - is in service to an important and noble mission in which every member of our community serves in advancing knowledge and transforming lives on a daily basis. Located in Nashville , Tennessee, on a 330+ acre campus and arboretum dating back to 1873, Vanderbilt is proud to have been named as one of “America’s Best Large Employers” as well as a top employer in Tennessee and the Nashville metropolitan area by Forbes for several years running. We welcome those who are interested in learning and growing professionally with an employer that strives to create, foster and sustain opportunities as an employer of choice. We understand you have a choice when choosing where to work and pursue a career. We understand you are unique and have a story. We want to hear it. We encourage you to apply today so that you might become a part of our story. Vanderbilt University is an equal-opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran, or any other characteristic protected by law. |
| Salary Min | — |
| Salary Max | — |
| Salary Currency | — |
| Salary Period | hour |
| Source URL | https://ecsr.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX/job/10008050 |
| Apply URL | https://ecsr.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX/job/10008050 |
| First Seen At | 2026-05-31 18:15:39Z |
| Last Seen At | 2026-06-06 11:16:52Z |
| Last Checked At | 2026-06-06 11:16:52Z |
| Last Changed At | 2026-05-31 18:15:39Z |
| Inactive At | — |
| Source Posted At | 2026-04-29 20:23:50Z |
| Source Updated At | — |
| Raw Payload Uri | s3://job-postings-prod-raw-590183727216/raw/provider=oracle_hcm/board=ecsr.fa.us2.oraclecloud.com|CX/date=2026-06-06/2026-06-06T11-16-41-006Z-8147b4256acae8903ed8f3c138321891f71a57730e2b66ba98e702167d7fe005.json |
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"ShortDescriptionStr": "The Catering Sous Chef for Vanderbilt Catering & Events will be responsible for day-to-day kitchen operations within the catering division. This position will oversee kitchen activities including food preparation, food presentation, menu planning, execution, and culinary excellence. This position will cover shifts and act as unit manager. Reporting directly to the Executive Chef of Catering, this position is responsible for assisting in supervising staff and plays a large role in supporting productive employee relationships which embrace sustainability and influence a positive team environment.",
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"ExternalDescriptionStr": "<p style=\"line-height: normal;\"><span style=\"font-size: 12pt;\">The Catering Sous Chef </span><span style=\"color: black;\"><span style=\"font-size: 12pt;\">for Vanderbilt Catering & Events will be responsible for day-to-day kitchen operations within the catering division. This position will oversee kitchen activities including food preparation, food presentation, menu planning, execution, and culinary excellence. </span></span><span style=\"background-color: white; color: black;\"><span style=\"font-size: 12pt;\">This position will cover shifts and act as unit manager. </span></span><span style=\"font-size: 12pt;\">Reporting directly to the Executive Chef of Catering, this position is responsible for assisting in supervising staff and plays a large role in supporting productive employee relationships which embrace sustainability and influence a positive team environment. #VUrecruitIND</span></p><p style=\"line-height: normal;\"><span style=\"font-size: 12pt;\"><strong><u>About Vanderbilt Catering & Events and Campus Dining Department</u>:</strong></span></p><p><span style=\"font-size: 12pt; line-height: 107%;\">Vanderbilt Catering delivers the excellence expected from Vanderbilt University. As a division of Vanderbilt Enterprises, we are engaged with our campus community. Whether the function is a continental breakfast for ten, a buffet for one hundred or a gala dinner for one thousand, Vanderbilt Catering will provide the caliber of food and distinction of service the University expects from its on-campus caterer. As the preferred caterer of the Chancellor’s office and much of the university, attention to detail, creativity and excellence are expected.</span></p><p><span style=\"font-size: 12pt; line-height: 107%;\">On average, the Catering department services 1400 events annually. Event breakdown is roughly 30% buffet, 25% reception, 25% Meeting Break, and 20% Boxed Meal and Continental Breakfast. 20-25% of events require custom menus.</span></p><p style=\"line-height: normal;\"><span style=\"font-size: 12pt;\"><strong><u>Key Functions and Expected Performance:</u></strong></span></p><ul style=\"list-style-type: disc;\"><li><span style=\"color: black;\">Provide leadership and direction to encourage and maintain a positive and collaborative working environment that promotes efficient and effective operations and provide exceptional customer service</span><ul style=\"list-style-type: circle;\"><li><p class=\"Default\" style=\"margin-bottom: 0.85pt; margin-right: 0in; margin-top: 0in;\"><span style=\"font-size: 11pt;\">Responsible for opening and closing operations according to expectations of the management team</span></p></li><li><p class=\"Default\" style=\"margin-bottom: 0.85pt; margin-right: 0in; margin-top: 0in;\"><span style=\"font-size: 11pt;\">Train the staff in proper cooking techniques and presentation </span></p></li><li><p class=\"Default\" style=\"margin-bottom: 0.85pt; margin-right: 0in; margin-top: 0in;\"><span style=\"font-size: 11pt;\">Oversee staffing in operation and redirect labor as needed</span></p></li><li><p class=\"Default\" style=\"margin-bottom: 0.85pt; margin-right: 0in; margin-top: 0in;\"><span style=\"font-size: 11pt;\">Maintain high-level product knowledge by taking initiative in acquiring education to train, coach, and develop direct reports</span></p></li><li><p class=\"Default\" style=\"margin-bottom: 0.85pt; margin-right: 0in; margin-top: 0in;\"><span style=\"font-size: 11pt;\">Promote sustainability efforts</span></p><p class=\"Default\" style=\"margin-bottom: 0.85pt; margin-right: 0in; margin-top: 0in;\"> </p></li></ul></li><li><p class=\"Default\"><span style=\"font-size: 11pt;\">Manage and supervise operational processes and procedures by evaluating and clarifying process expectations while supporting the sustainability efforts of Vanderbilt University</span></p><ul style=\"list-style-type: circle;\"><li><p class=\"Default\" style=\"margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span style=\"font-size: 11pt;\">Order food, beverages, dry goods and other supplies, while maintaining unit budgetary guidelines. </span></p></li><li><p class=\"Default\" style=\"margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span style=\"font-size: 11pt;\">Manage, train and evaluate assigned culinary/kitchen staff including union employees</span></p></li><li><p class=\"Default\" style=\"margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span style=\"font-size: 11pt;\">Menu writing, development and planning</span></p></li><li><p class=\"Default\" style=\"margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span style=\"font-size: 11pt;\">Ensure the proper storage of food and supplies</span></p></li><li><p class=\"Default\" style=\"margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span style=\"font-size: 11pt;\">Complete a monthly inventory of goods and assist the chef in monitoring food cost</span></p></li><li><p class=\"Default\" style=\"margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span style=\"font-size: 11pt;\">Encourages creative approaches to improved financial viability including cost reduction initiatives and other related efforts</span></p></li><li><p class=\"Default\" style=\"margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span style=\"font-size: 11pt;\">Ensure food is properly dated and labeled in coolers and storage areas</span></p></li></ul></li></ul><p class=\"Default\" style=\"margin: 0in 0in 2.55pt 0.5in;\"> </p><ul style=\"list-style-type: disc; padding-left: 48px;\"><li><p class=\"Default\" style=\"margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span style=\"font-size: 11pt;\">Ensure performance expectations and work rules are clearly communicated and implemented by leading, coaching and mentoring to promote a culture of stewardship, high performance and growth</span></p><ul style=\"list-style-type: circle; padding-left: 48px;\"><li><p class=\"Default\" style=\"margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span style=\"font-size: 11pt;\">Plan ahead to best manage and communicate information at line-ups.</span></p></li><li style=\"color: black; line-height: normal;\"><span style=\"background-color: white;\">Maintain a safe work environment by modeling, enforcing, and communicating all safety standards</span></li><li><span style=\"background-color: white; color: black;\">Delegate tasks to employees as necessary</span></li><li style=\"color: black; line-height: normal;\"><span style=\"color: windowtext;\">Ensure uniform compliance and professional appearance of staff members</span></li><li style=\"color: black; line-height: normal;\"><span style=\"color: windowtext;\">Serve as link between staff and management to communicate concerns and ideas</span></li><li style=\"color: black; line-height: normal;\"><span style=\"color: windowtext;\">Manage escalating employee conduct issues</span></li><li style=\"color: black; line-height: normal;\"><span style=\"background-color: white;\">Provide on-going coaching and performance feedback to staff members</span></li></ul></li></ul><p class=\"Default\" style=\"margin: 0in 0in 2.55pt 0.75in;\"> </p><ul style=\"list-style-type: disc; padding-left: 48px;\"><li><p class=\"Default\" style=\"margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span style=\"font-size: 11pt;\">Manage workstations by evaluating and coaching employees to ensure proper processes and procedures are being met to ensure that quality standard internal controls are being practiced</span></p><ul style=\"list-style-type: circle;\"><li class=\"ortl-align-justify\"><p style=\"text-align: justify;\">Supervise the sanitation of workstations including floor care, worktables, walls, hoods, refrigerators, equipment and utensils</p></li><li class=\"ortl-align-justify\"><p style=\"text-align: justify;\">Confirm staff complete daily temperature logs and cleaning lists</p></li></ul></li></ul><p style=\"line-height: normal;\"><span style=\"font-size: 12pt;\"><strong><u>Supervisory Relationships</u>:</strong></span></p><p style=\"line-height: normal;\"><span style=\"font-size: 12pt;\">This position has direct supervisory responsibility over hourly food service employees; this position reports administratively and functionally to the Executive Catering Chef</span></p><p style=\"line-height: normal;\"><span style=\"font-size: 12pt;\"><strong><u>Qualifications:</u></strong></span></p><ul style=\"list-style-type: square; padding-left: 48px;\"><li><p class=\"Default\" style=\"margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span>A high school diploma or GED is necessary. </span></p></li><li><p class=\"Default\" style=\"margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span>An Associate’s degree from an accredited higher education institution with specialized training in Culinary Arts is preferred. </span></p></li><li><p style=\"line-height: normal; margin-bottom: 2.55pt;\"><span style=\"color: black;\"><span style=\"font-size: 12pt;\">1 year of related culinary management and experience in developing a quality food program in a restaurant or hospitality environment is preferred.</span></span></p></li><li><p style=\"line-height: normal; margin-bottom: 2.55pt;\"><span style=\"color: black;\"><span style=\"font-size: 12pt;\">ServSafe Manager certification within 30 days of hire is necessary.</span></span></p></li><li><p style=\"line-height: normal; margin-bottom: 2.55pt;\"><span style=\"color: black;\"><span style=\"font-size: 12pt;\">AllerTrain U certification within 30 days of hire is necessary.</span></span></p></li><li><p style=\"line-height: normal; margin-bottom: 2.55pt;\"><span style=\"color: black;\"><span style=\"font-size: 12pt;\">Ability to learn and adapt to new systems and applications is necessary. </span></span></p></li><li><p style=\"line-height: normal; margin-bottom: 2.55pt;\"><span style=\"color: black;\"><span style=\"font-size: 12pt;\">Basic computer skills and an ability to work in Microsoft Office applications (Word, Outlook, Excel) is necessary.</span></span></p></li><li><p style=\"line-height: normal; margin-bottom: 2.55pt;\"><span style=\"color: black;\"><span style=\"font-size: 12pt;\">Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary.</span></span></p></li><li><p style=\"line-height: normal; margin-bottom: 2.55pt;\"><span style=\"color: black;\"><span style=\"font-size: 12pt;\">Ability to meet multiple deadlines and manage competing priorities is necessary.</span></span></p></li><li><p style=\"line-height: normal; margin-bottom: 2.55pt;\"><span style=\"color: black;\"><span style=\"font-size: 12pt;\">Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.) is necessary.</span></span></p></li><li><p style=\"line-height: normal; margin-bottom: 2.55pt;\"><span style=\"color: black;\"><span style=\"font-size: 12pt;\">Strong time management, organizational and multi-tasking skills and an eye for detail is </span></span><span>necessary.</span><span style=\"color: black;\"><span style=\"font-size: 12pt;\"> </span></span></p></li><li><p style=\"line-height: normal; margin-bottom: 2.55pt;\"><span style=\"color: black;\"><span style=\"font-size: 12pt;\">Manage people, maintain confidentiality and be accountable for Vanderbilt assets is necessary. </span></span></p></li></ul>",
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