Sous Chef (West Campus)

Culinary

• May assist with menu writing and cycle of cost control utilizing appropriate recipes and costing measures.
• Responsible for the quality of all food products and ensure that standards are met, to include preparation of all foods and final presentation.
• Support dining team with all aspects of food production, execution and presentation.
• May assist with oversight of all aspects of catering operations.

Operations

• Aid in maintaining vendor relationships.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Communicate with supervisor regarding equipment purchase or repairs.
• Aid in purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
• Compile and record production or operational data on specified forms.
• Manage department controllable expenses (P&L) including food costs, labor, and overhead costs.

People

• Manage resident relationships to maintain resident satisfaction.
• Aid in review process for production staff.
• Instruct, train, and supervise cooks or other workers in the preparation, cooking, garnishing or presentation of food to maintain excellent standards.
• Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.