Executive Sous Chef | Full-Time | Penn State Performance Dining

Responsibilities

• Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control for all Pubic Food Events.
• Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees.
• Ensures that the purchasing and preparation of all food products meet OVG's standards of quality and consistency.
• Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained.
• Maintains food preparation ensuring recipe specifications, portion controls and kitchen timings are met.
• Maintains food served relative to appearance, temperature, sanitary and quality standards.
• Supervises all line set-up, prep and breakdown activities.
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
• Assists with the delivery and set-up of catered services and food service areas as needed.
• Trains and develops new employees.
• Supports the entire kitchen staff, building morale and encouraging empowerment of staff.
• Maintains a positive and compliant employee relations climate.
• Staffs, trains, evaluates and counsels Public Foods kitchen staff.
• Promotes teamwork among staff through effective communication, follow through and goal setting.
• Leads by example and thoroughly instructs to effectively manage product, service and concept philosophy.
• Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Aids the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products.
• Organizes employee work schedules, ensuring appropriate coverage for all kitchen areas.

Qualifications

• Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations.
• Active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling.
• Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and creatively and expeditiously find solutions.
• Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
• Demonstrated and verifiable track record of meeting projected costs.
• Professional appearance and presentation required.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Maintains a current Food Handler’s card and alcohol service permit if required by state or local government.
• Working knowledge of employee scheduling in a hospitality environment.
• Ability to obtain and maintain certification in a nationally recognized sanitation program.

Benefits

This position offers an annual salary of $70,000-$95,000. Benefits for Full-Time roles include:

• Health, Dental and Vision Insurance
• 401(k) Savings Plan
• 401(k) matching
• Paid Time Off (vacation days, sick days, and 11 holidays)

Pay

$70,000 - $95,000 annually

Schedule

Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role requires a variable event-driven schedule which includes evenings and weekends.