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Sous Chef
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 |
| Normalized title | - |
| Department / team | Campus Support Services |
| 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 | 2026-06-16 / 2026-06-17 |
| Changed / last seen | 2026-06-20 / 2026-06-20 |
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 Campus Support Services. | 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 Sous Chef for Vanderbilt Campus Dining will be responsible for day-to-day kitchen operations for a specific dining location. 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 in the absence of unit manager. Reporting directly to the Unit General Manager (or other position, depending on location), 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.
Key Functions and Expected Performance:
Culinary Operations and Food Quality Management
Lead and oversee all kitchen operations, including food preparation, presentation, portioning, production flow, and sanitation. Ensure food products meet established quality, consistency, and service standards while being prepared and served in a timely manner. Effectively utilize menu management systems to maintain accurate menu and nutritional information. Monitor food storage, rotation, holding temperatures, and sanitation practices to ensure compliance with food safety regulations and departmental standards.
Staff Leadership and Workforce Management
Supervise, schedule, train, coach, and develop culinary staff to ensure effective execution of daily operations. Foster a culture of accountability, engagement, teamwork, and continuous improvement through ongoing training and performance feedback. Ensure compliance with departmental policies, procedures, and the Collective Bargaining Agreement, including appropriate documentation and administration of disciplinary processes. Promote safe work practices and proper use of equipment while maintaining a productive and inclusive work environment.
Financial Stewardship and Resource Management
Manage inventory levels and order food, beverage, and operational supplies to support service needs while adhering to budget guidelines. Identify opportunities to reduce waste, and implement cost-control measures to improve operational efficiency. Ensure kitchen equipment is maintained in a clean, safe, and operational condition through regular inspection and follow-up. Utilize operational data, customer feedback, and performance metrics to drive continuous improvement and support departmental goals.
Supervisory Relationships:
This position has direct supervisory responsibility over hourly food service employees and reports administratively and functionally to the General Manager (or other position, depending on location)
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.
A minimum of three (3) years’ experience in the food & beverage industry is preferred.
A minimum of three (1) year experience in a culinary management role is preferred.
Operational experience with a variety of food service applications and computerized menu management systems is preferred.
ServSafe Manager certification within 30 days of hire is required.
AllerTrain U certification within 30 days of hire is necessary.
Ability to teach, coach, mentor and assess performance; take corrective or disciplinary action when needed 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
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| 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 | 10008405 |
| Title | Sous Chef |
| Normalized Title | — |
| Status | active |
| Active | yes |
| Location Text | Nashville, TN, United States |
| Department | Campus Support Services |
| Team | — |
| Employment Type | full_time |
| Workplace Type | on_site |
| Remote Policy | — |
| Country | United States |
| Region | TN |
| City | Nashville |
| Salary Raw | Description The Sous Chef for Vanderbilt Campus Dining will be responsible for day-to-day kitchen operations for a specific dining location. 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 in the absence of unit manager. Reporting directly to the Unit General Manager (or other position, depending on location), 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. Key Functions and Expected Performance: Culinary Operations and Food Quality Management Lead and oversee all kitchen operations, including food preparation, presentation, portioning, production flow, and sanitation. Ensure food products meet established quality, consistency, and service standards while being prepared and served in a timely manner. Effectively utilize menu management systems to maintain accurate menu and nutritional information. Monitor food storage, rotation, holding temperatures, and sanitation practices to ensure compliance with food safety regulations and departmental standards. Staff Leadership and Workforce Management Supervise, schedule, train, coach, and develop culinary staff to ensure effective execution of daily operations. Foster a culture of accountability, engagement, teamwork, and continuous improvement through ongoing training and performance feedback. Ensure compliance with departmental policies, procedures, and the Collective Bargaining Agreement, including appropriate documentation and administration of disciplinary processes. Promote safe work practices and proper use of equipment while maintaining a productive and inclusive work environment. Financial Stewardship and Resource Management Manage inventory levels and order food, beverage, and operational supplies to support service needs while adhering to budget guidelines. Identify opportunities to reduce waste, and implement cost-control measures to improve operational efficiency. Ensure kitchen equipment is maintained in a clean, safe, and operational condition through regular inspection and follow-up. Utilize operational data, customer feedback, and performance metrics to drive continuous improvement and support departmental goals. Supervisory Relationships: This position has direct supervisory responsibility over hourly food service employees and reports administratively and functionally to the General Manager (or other position, depending on location) 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. A minimum of three (3) years’ experience in the food & beverage industry is preferred. A minimum of three (1) year experience in a culinary management role is preferred. Operational experience with a variety of food service applications and computerized menu management systems is preferred. ServSafe Manager certification within 30 days of hire is required. AllerTrain U certification within 30 days of hire is necessary. Ability to teach, coach, mentor and assess performance; take corrective or disciplinary action when needed 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/10008405 |
| Apply URL | https://ecsr.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX/job/10008405 |
| First Seen At | 2026-06-17 11:54:22Z |
| Last Seen At | 2026-06-20 12:39:42Z |
| Last Checked At | 2026-06-20 12:39:42Z |
| Last Changed At | 2026-06-20 12:39:42Z |
| Inactive At | — |
| Source Posted At | 2026-06-16 15:35:16Z |
| Source Updated At | — |
| Raw Payload Uri | s3://job-postings-prod-raw-590183727216/raw/provider=oracle_hcm/board=ecsr.fa.us2.oraclecloud.com|CX/date=2026-06-20/2026-06-20T12-39-30-622Z-c84a09d40fb94da280ef54d4794892935461cf4f15d661e50fedd4f7089c5f8b.json |
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"ExternalDescriptionStr": "<p style=\"line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">The Sous Chef for Vanderbilt Campus Dining will be responsible for day-to-day kitchen operations for a specific dining location. 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 in the absence of unit manager. Reporting directly to the Unit General Manager (or other position, depending on location), 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.</span></span></p><p style=\"line-height: normal;\"> </p><p style=\"line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\"><strong><u>Key Functions and Expected Performance:</u></strong></span></span></p><p style=\"line-height: normal;\"><span style=\"color: black; font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\"><strong>Culinary Operations and Food Quality Management</strong></span></span></p><ul style=\"list-style-type: disc;\"><li style=\"color: black; line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">Lead and oversee all kitchen operations, including food preparation, presentation, portioning, production flow, and sanitation.</span></span></li><li style=\"color: black; line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">Ensure food products meet established quality, consistency, and service standards while being prepared and served in a timely manner.</span></span></li><li style=\"color: black; line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">Effectively utilize menu management systems to maintain accurate menu and nutritional information.</span></span></li><li style=\"color: black; line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">Monitor food storage, rotation, holding temperatures, and sanitation practices to ensure compliance with food safety regulations and departmental standards.</span></span></li></ul><p style=\"line-height: normal; margin-left: 0.25in;\"> </p><p style=\"line-height: normal;\"><span style=\"color: black; font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\"><strong>Staff Leadership and Workforce Management</strong></span></span></p><ul style=\"list-style-type: disc;\"><li style=\"color: black; line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">Supervise, schedule, train, coach, and develop culinary staff to ensure effective execution of daily operations.</span></span></li><li style=\"color: black; line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">Foster a culture of accountability, engagement, teamwork, and continuous improvement through ongoing training and performance feedback.</span></span></li><li style=\"color: black; line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">Ensure compliance with departmental policies, procedures, and the Collective Bargaining Agreement, including appropriate documentation and administration of disciplinary processes.</span></span></li><li style=\"color: black; line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">Promote safe work practices and proper use of equipment while maintaining a productive and inclusive work environment.</span></span></li></ul><p style=\"line-height: normal; margin-left: 0.25in;\"> </p><p style=\"line-height: normal;\"><span style=\"color: black; font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\"><strong>Financial Stewardship and Resource Management</strong></span></span></p><ul style=\"list-style-type: disc;\"><li style=\"color: black; line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">Manage inventory levels and order food, beverage, and operational supplies to support service needs while adhering to budget guidelines.</span></span></li><li style=\"color: black; line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">Identify opportunities to reduce waste, and implement cost-control measures to improve operational efficiency.</span></span></li><li style=\"color: black; line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">Ensure kitchen equipment is maintained in a clean, safe, and operational condition through regular inspection and follow-up.</span></span></li><li style=\"color: black; line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">Utilize operational data, customer feedback, and performance metrics to drive continuous improvement and support departmental goals.</span></span></li></ul><p style=\"line-height: normal; margin-left: 0.25in;\"> </p><p style=\"line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\"><strong><u>Supervisory Relationships:</u></strong></span></span></p><p style=\"line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">This position has direct supervisory responsibility over hourly food service employees and reports administratively and functionally to the General Manager (or other position, depending on location)</span></span></p><p style=\"line-height: normal;\"> </p><p style=\"line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\"><strong><u>Qualifications:</u></strong></span></span></p><ul style=\"list-style-type: disc; padding-left: 72px;\"><li><p style=\"line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">A high school diploma or GED is necessary. </span></span></p></li><li><p style=\"line-height: normal;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">An Associate’s degree from an accredited higher education institution with specialized training in Culinary Arts is preferred. </span></span></p></li><li><p style=\"line-height: normal; margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span style=\"color: black; font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">A minimum of three (3) years’ experience in the food & beverage industry is preferred. </span></span></p></li><li><p style=\"line-height: normal; margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span style=\"color: black; font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">A minimum of three (1) year experience in a culinary management role is preferred. </span></span></p></li><li><p style=\"line-height: normal; margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span style=\"color: black; font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">Operational experience with a variety of food service applications and computerized menu management systems is preferred.</span></span></p></li><li><p style=\"line-height: normal; margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span style=\"color: black; font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">ServSafe Manager certification within 30 days of hire is required. </span></span></p></li><li><p style=\"line-height: normal; margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span style=\"color: black; font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">AllerTrain U certification within 30 days of hire is necessary.</span></span></p></li><li><span style=\"color: black; font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt; line-height: 107%;\">Ability to teach, coach, mentor and assess performance; take corrective or disciplinary action when needed is necessary. </span></span></li><li><p style=\"line-height: normal; margin-bottom: 2.55pt; margin-right: 0in; margin-top: 0in;\"><span style=\"color: black; font-family: Arial, sans-serif;\"><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; margin-right: 0in; margin-top: 0in;\"><span style=\"color: black; font-family: Arial, sans-serif;\"><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; margin-right: 0in; margin-top: 0in;\"><span style=\"color: black; font-family: Arial, sans-serif;\"><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; margin-right: 0in; margin-top: 0in;\"><span style=\"color: black; font-family: Arial, sans-serif;\"><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; margin-right: 0in; margin-top: 0in;\"><span style=\"color: black; font-family: Arial, sans-serif;\"><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; margin-right: 0in; margin-top: 0in;\"><span style=\"color: black; font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\">Strong time management, organizational and multi-tasking skills and an eye for detail is </span></span><span style=\"font-family: Arial, sans-serif;\">necessary.</span><span style=\"color: black; font-family: Arial, sans-serif;\"><span style=\"font-size: 12pt;\"> </span></span></p></li><li><p style=\"line-height: normal; 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"ShortDescriptionStr": "The Sous Chef for Vanderbilt Campus Dining will be responsible for day-to-day kitchen operations for a specific dining location. 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 in the absence of unit manager. Reporting directly to the Unit General Manager (or other position, depending on location), 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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},
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}Get this page with API
Rendered from the bluedoor Job Postings API. Reproduce it:
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