Sous Chef

About the role

The position involves various duties in the preparation and service of meals for students and guests, following established practices and methods. Key responsibilities include supervising culinary staff during food preparation, set-up, and meal service for catered events, ensuring adherence to standard practices and procedures. The role also includes assisting with staff training in cooking, food preparation, and cleaning.

Responsibilities

• Assist in menu planning and contribute new ideas to enhance and improve existing menu offerings.
• Apply effective supervisory practices to maximize team performance and productivity.
• Oversee daily operations across all areas of the dining services, ensuring smooth and efficient processes.
• Prioritize, delegate, supervise and oversee all areas of production and assist as needed.
• Ensure that all staff follow exact menu and recipe specifications to maintain consistency and quality.
• Demonstrate strong problem-solving skills and make sound, informed decisions when necessary. Share issues and concerns with the Senior Sous chef.
• Responsible for conducting performance reviews and implementing progressive discipline procedures for non-exempt staff.
• Absorb and distribute kitchen ingredient orders with outside vendors to maintain adequate stock levels.
• Conduct regular walkthroughs of the kitchen and serving areas, monitoring product quality and offering guidance and support as needed.
• Provide exceptional customer service to guests, ensuring a friendly and attentive approach when required.
• Accurately complete transfers, production sheets, service records, and inventory data in the FoodPro system.
• Maintain comfort and familiarity working with students who have special dietary restrictions. Seek guidance from management with questions.
• Understand and apply the food waste system, utilizing FIFO (First In, First Out) principles to minimize waste.
• Adhere to all state and local food safety guidelines to ensure compliance and maintain safety standards.
• Perform other similar or related duties as required or requested.

Qualifications

• Associates Degree in Occupations Studies/Culinary Arts preferred.
• Five years' prior experience in supervising a culinary staff for large volume dining and catered events. Up to two years related work experience is preferred.
• Ability to frequently lift up to 25 pounds, occasionally lift up to 50 pounds and 100 with assistance.
• ServSafe Food Safety Certification or training is required. If training is not up-to-date, training/certification must be completed upon 3-6 months from date of hire.
• Food allergy training is essential and prior experience in special food allergy meal preparation is preferred. If a candidate does not have prior experience, the necessary training must be completed upon hiring.
• Excellent customer service and appropriate communication skills are needed in order to provide a welcoming, professional and safe environment for students and guests.
• Upon hiring, the following additional training must be completed on a yearly basis: Title IX harassment training, Security awareness training.

Skills

• Strong problem-solving skills.
• Effective supervisory practices.
• Customer service and communication skills.
• Ability to work in a fast-paced food service environment.
• Knowledge of culinary techniques, recipes, menus, and methods.
• Understanding of food waste system and FIFO principles.
• Compliance with state and local food safety guidelines.

Benefits

Details on benefits will be provided upon employment.

Pay

The hourly rate for this position is $22.00 per hour.

Schedule

Weekly Hours: 40
Annual Work Schedule: Determined by the manager for seasonal and temporary positions.