Sous Chef-Temporary

About the Role

This temporary position provides flexible support for campus operations on an as-needed basis. Work assignments include Hospitality culinary assistance, event setup and staffing. This role is ideal for individuals seeking occasional work in a dynamic higher education environment. The position involves various duties in the preparation and service of meals for students and guests, following established practices and methods.

Key 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. All issues and concerns should be shared with the Senior Sous Chef.
• Responsible for conducting performance reviews and implementing progressive discipline procedures for non-exempt staff.
• Assist with putting away deliveries as needed.
• Maintain familiarity with all culinary techniques, recipes, menus, and methods used in all areas of the operation.
• Review food costs, labor costs, inventory levels and waste logs with the location manager to ensure efficiency.
• Organize and prioritize work tasks to optimize logistics and create an environment for success.
• Ensure that all menu items are consistent, properly portioned, high-quality, and served at the appropriate temperatures. Ensure that all items are tasted and adjusted if needed.
• Oversee proper dating and rotation of all products to ensure freshness and minimize waste.
• Provide daily training and guidance to the team as required to maintain high standards.
• Ensure all work areas are properly set up, stocked, rotated, organized, clean, safe, and fully operational at all times.
• Place 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.
• Assist with the setup, service, and/or cleanup of catered events as necessary.
• Accurately complete transfers, production sheets, service records, and inventory date 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.

Responsibilities of All Hospitality Employees

• All documentation is recorded accurately and timely.
• Follow all chemical guidelines according to the Material Safety Data Sheets.
• Superior customer service and communications skills are needed to provide a welcoming, friendly and professional manner to all of our guests.
• Offer training/support to co-workers, staff and students where applicable.
• Follow all verbal and written instructions from managers/supervisors.
• Have the ability to frequently lift up to 25 pounds, occasionally lift up to 50 pounds and 100 with assistance.
• All staff are considered to be emergency essential personnel and are required to report during times of inclement weather.
• Schedule flexibility is important; you need to be aware of the academic calendar and special event dates. We will/may adjust schedules due to events on campus.
• Be innovative as it pertains to your position.
• Be comfortable sharing your suggestions and ideas for process or work improvements.
• Comply with all safety and risk management practices, policies and procedures.
• Ability to succeed in a high-pressure environment.
• Ability to communicate with guests, co-workers and other members of the college community with professionalism and respect.
• Be sure to know and come to work each day with our department's core values in mind.
• Must adhere to the uniform standard as it applies to your position.

Minimum 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.
• High School Diploma or equivalent required.
• 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. Initial training will include a review of information, departmental responsibilities and a recap of the Food Allergy Program.
• 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.

Core Competencies

• Inclusion: Actively engaging with the values of the College by promoting a work environment that embraces diversity and demonstrating respect for the opinions and beliefs of others.
• Innovation: Performing one's job with creativity and proactivity, improving procedures and problem-solving.
• Mission/Service Orientation: Focusing on service to others and contributing to the College's collective mission.
• Responsibility: Taking ownership of one's actions and accountability for one's tasks and duties.

Work Conditions

• Shifts are scheduled on an as-needed basis; hours are not guaranteed.
• Work may take place indoors or outdoors depending on assignment.
• Must be able to adapt to a fast-paced, team-oriented environment.

Pay

The salary for the Sous Chef-Temporary role is $22.00 per hour.