Sous Chef

Job Summary / Basic Function

This position is a supervisor over a large-scale food preparation kitchen and extremely diverse service areas. An employee in this class will have significant hands-on food production responsibilities for but not limited to the catering area.

Duties and Responsibilities

Involved in : up-scale menu planning.buffet and plate arrangement and design.coordinating with catering managers on special campus events.

work with the chef in developing catering standards and specification for all types of catered events to include : plated, buffet, cold, hot, on premises and off premises.

• Keep up with new trends as they are introduced to the market and utilize that knowledge to meet the high standards of our catering program as well as student dining.
• Work predominantly as the morning supervisor with the ability to cover for the evening supervisor as needed.
• Work with all supervisors in training, and administrative duties as necessary.
• Work may include other minor administrative duties to include : submitting orders.sanitation inspections.requisitioning of catering recipes.
• Most work assignments will be done by the a.m. Supervisor II but the Sous Chef must have the ability to assign production in their absence.
• All other duties as assigned.

SAFETY :

• Work safely by using Personal Protective Equipment, maintaining equipment, following safety procedures and policies, etc.
• Leave the work area clean and functional at the end of shift.
• Be aware of and report any potential safety hazards to supervisor or management immediately.
• Cooperate with safety investigations and audits.
• Attend safety training sessions and maintain licenses, certifications, etc.

Required Qualifications

• Two years as food service worker and / or production experience, and an Associate degree with major course work in food production and food services OR three years of paid experience in food production and / or service and successful completion of a culinary program OR any equivalent combination of experience and training.
• Demonstrated knowledge of : current methods in large-scale food preparation.proper care / use of standard equipment.safety / sanitation standards.
• Demonstrated evidence of ability to : plan, coordinate and direct multiple functions in food preparation and service.supervise, train, evaluate staff.

estimate food / supply needs to minimize waste.perform inventory control.do advanced math.use Microsoft Word and Excel.

• Ability to : lift an average of 10 40 lbs.stir up to 50 gallons or food.
• Excellent oral, written, interpersonal communication skills.
• Evidence of a commitment to diversity, equity, and inclusion.
• Valid driver’s license.
• Successful interview.
• Successful completion of three background checks.

Preferred Qualifications

• Experience using Food Management Software such as Cbord.
• Three years of supervisory experience in a catering, restaurant or university setting.
• Public speaking experience.
• Experience working and supervising upscale events.
21 hours ago