Risevoic
Sous Chef
Company : Sodexo
Location : Troy, NY, 12180
Job Type : Full Time
Date Posted : 29 December 2025
Role Overview
Join a great team where students are at the heart of everything we do!
Sodexo’s Campus Segment is seeking a Sous Chef at Rensselaer Polytechnic Institute (RPI), a prestigious private research university in Troy, NY. This role is ideal for a hands-on culinarian who thrives in both high-volume production and elevated, VIP-level cuisine. The Sous Chef will play a key role in daily operations, leading food preparation at one or more stations, collaborating with campus partners, and ensuring exceptional guest satisfaction.
What You'll Do
Assist the Executive Chef in overseeing daily kitchen operations across multiple dining venues.
Lead and mentor team members, providing training, guidance, and support.
Supervise food preparation and cooking to ensure quality, consistency, and adherence to Sodexo standards.
Manage kitchen workflow during peak service periods, ensuring efficiency and smooth operations.
Oversee food safety, sanitation, and compliance with all regulatory standards.
Handle ordering, inventory, and stock management to minimize shortages and waste.
Contribute to menu development, seasonal recipes, and creative dining concepts.
Support catering operations ranging from small gatherings to large-scale campus events.
Monitor food presentation and guest satisfaction, maintaining the highest level of service.
Collaborate with leadership to manage costs and improve operational efficiency.
What We Offer
Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:
- Medical, Dental, Vision Care and Wellness Programs
- 401(k) Plan with Matching Contributions
- Paid Time Off and Company Holidays
- Career Growth Opportunities and Tuition Reimbursement
More extensive information is provided to new employees upon hire.
What You Bring
Strong culinary skills with proficiency in kitchen equipment, techniques, and food safety practices.
Leadership ability to guide, mentor, and motivate team members.
Excellent organizational and problem-solving skills, with the ability to adapt under pressure.
A customer-focused mindset, with a passion for delivering high-quality dining experiences.
Strong communication and interpersonal skills to foster positive working relationships.
High standards of integrity, professionalism, and reliability.
Commitment to diversity, inclusion, and respect in the workplace.
Who We Are
At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.
Qualifications & Requirements
Minimum Education Requirement - High School Diploma, GED or equivalent experience
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Frequently asked questions
Troy's culinary scene is growing, making sous chef roles moderately competitive. Candidates should highlight versatile skills in both high-volume and fine dining settings to stand out. Local employers value adaptability and experience with diverse cuisines, reflecting Troy’s evolving food culture and campus dining demands.
Managing multiple dining venues simultaneously requires multitasking and flexibility. Sous chefs must balance quick high-volume meal prep with upscale cuisine for special events, coordinating with campus partners. Maintaining food safety and guest satisfaction in a fast-paced academic setting adds layers of operational complexity.
Sous chef salaries in Troy typically range from $45,000 to $55,000 annually, slightly below larger metro areas such as Albany where pay can reach up to $60,000. Cost of living and demand in Troy influence this range, but benefits packages often enhance total compensation for Sodexo employees.
Proficiency in high-volume food production, mastery of kitchen equipment, and solid knowledge of food safety protocols are essential. Additionally, creativity in menu development and the ability to mentor a diverse team align with Sodexo’s standards for delivering exceptional campus dining experiences.
Sodexo encourages career advancement through leadership roles such as Executive Chef or regional kitchen management. They offer tuition reimbursement and professional development programs that support sous chefs who want to deepen culinary expertise or transition into broader operational leadership.
Sodexo prioritizes an inclusive workplace by fostering respect and equal opportunity. Sous chefs lead diverse teams, promoting cultural understanding and teamwork while ensuring hiring and daily operations reflect the company’s commitment to equity and varied culinary traditions.
Unlike independent kitchens, Sodexo sous chefs coordinate across multiple venues and cater large campus events. They emphasize operational efficiency and compliance with strict regulatory standards, balancing routine food prep with dynamic, large-scale service demands unique to institutional dining.
Food handler’s certification is typically required, and familiarity with New York State health codes is crucial. Staying updated on local sanitation laws helps sous chefs maintain compliance, especially given Sodexo’s emphasis on rigorous food safety and sanitation across campus dining services.
This position blends culinary creativity with leadership while offering stability through Sodexo’s benefits like healthcare and 401(k). The university setting fosters a collaborative atmosphere focused on student satisfaction, providing unique challenges absent in conventional hotel or restaurant kitchens.
Sodexo aims for efficient recruitment, often completing hiring within 4-6 weeks. The process usually includes a culinary skills demonstration, behavioral interviews, and discussions about leadership style, ensuring candidates fit their service excellence and operational standards.