Brown Lodge - Sous Chef - Western Carolina University

About the role

Join our passionate Food Services Team as a full-time Sous Chef. You’ll work alongside a manager to coordinate and lead operations, oversee staff, collaborate with teammates, and step in where needed. This is an opportunity to grow your career, ignite your passion, and pursue what matters to you.

Responsibilities

• Produce and maintain work schedules; prepare production packets (production sheets and recipes).
• Direct daily activities to ensure food safety and quality according to policies, procedures, and department requirements.
• Maintain a safe, organized, and hazard-free environment for food storage.
• Ensure all food items are served per menu specifications following Aramark policies and procedures.
• Maintain a sanitary department in compliance with health and safety codes and regulations.
• Conduct accurate weekly inventory and prepare orders as needed for production.
• Supervise and evaluate employees; provide counseling, promote growth, efficiency, morale, and teamwork.
• Maintain a safe and hazard-free working environment.
• Train and mentor other food service workers.
• Maintain logs for equipment maintenance and ensure food safety/temperature logs are completed with corrective actions.
• Perform preventative maintenance checks and recommend equipment replacements as needed.
• Multitask effectively and perform duties as requested by the Food Service Director or Manager.
• Fill in for absent employees at the location when necessary.
• Maintain knowledge of daily catering events and confirm timely preparation and delivery.
• Work occasional night and weekend catered events.
• Attend food service meetings and maintain communication with staff (including office staff, email, phone calls, etc.).
• Perform cashier duties as needed.
• Promote good public relations.

Requirements

• Ability to read, write, and understand verbal instructions.
• Must complete a sanitation course either before or during the first year of employment.
• Knowledgeable in operating an efficient, cost-effective program.
• Ability to perform basic arithmetic.
• Maintain emotional control under stress.
• Strong interpersonal and organizational skills.