Chef, Sous

Job Summary

Supervises preparation and production of food in a specific area of the Food Service Department. Directly supervises a food service outlet.

Major Responsibilities

• Supervises and assists in preparation and presentation of all food items.
• Ensures food is fresh and prepared in a timely fashion.
• Schedules employees and production of food items according to the projected attendance.
• Responsible for ordering food materials and supplies in order to feed the projected amount of guests per day.
• Ensures waste is at a minimum and food cost is met each month.
• Trains staff in production and presentation of products.
• Maintains recipe books and training logs.
• Makes new recipes for special events and for the restaurant.
• Maintains a clean and safe work environment.
• Places work orders to have defective equipment repaired.
• Ensures floors are kept clean and dry.
• Ensures the walls are cleaned regularly.
• Responsible for working order and cleanliness of coolers.
• Understand and actively participate in Environmental, Health & Safety responsibilities by following established UO policy, procedures, training and team member involvement activities.
• Performs other duties as assigned.

Education

High School or GED required.

Experience

3-5 years in a supervisory Chef position required; or equivalent combination of education and experience.

Certifications & Licenses

• Professional Food Manager Certification required.
• Chef apprentice preferred.