SOUS CHEF (FULL TIME)

Location: University of Utah-Athletic Department, 580 Guardsman Way, Salt Lake City, UT 84108. Online applications accepted only.

Schedule

• Full time, Monday through Friday, 11:00 am to 7:30 pm
• Occasional Saturdays

Pay

Pay Range: $23.00 per hour to $25.00 per hour

$500 sign-on bonus offered. More details upon interview.

Requirements

• 3-7 years of experience as a sous chef

Benefits

• Free meal with every shift
• $75 cell phone stipend
• Free TRAX/bus pass
• Opportunities for training and development
• Retirement plan
• Associate shopping program
• Health and wellness programs
• Discount marketplace
• Identity theft protection
• Pet insurance
• Voluntary benefits, including critical illness insurance, accident insurance, hospital indemnity insurance, legal services, and choice auto and home program

Full-time positions also offer:

• Medical, dental, and vision insurance
• Life insurance/AD&D
• Disability insurance
• Commuter benefits
• Employee assistance program
• Flexible spending accounts (FSAs)
• Paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws

About the role

Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

Responsibilities

• Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders.
• Supervises hourly food service associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews, and recommending disciplinary action as appropriate.
• Stores food in designated areas following all corporate, state, and federal food safety and sanitation procedures.
• Ensures proper food handling, presentation, portion control, and maintenance of appropriate serving temperatures.
• Maintains sanitation of equipment, supplies, and utensils. Cleans workstation thoroughly before leaving area.
• Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production, and merchandising requirements.
• Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor.
• Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers.
• Keeps up with peak production and service hours.
• Monitors inventory and deliveries of product and supplies. Tracks product production, consumption, and waste. Informs supervisor when supplies or product are low.
• Performs other duties as assigned.