Sous Chef

Job Description The Sous Chef at the University of Alaska Anchorage (UAA) plays a pivotal role in the daily culinary operations of the university's dining services. Reporting to the Executive Chef, this position is responsible for assisting in menu development and execution, supervising kitchen staff, and ensuring the consistent delivery of high-quality, nutritious, and diverse meals for students, faculty, and staff. The Sous Chef will uphold strict food safety standards, manage inventory efficiently, and contribute to a positive and productive kitchen environment in a high-volume institutional setting. Responsibilities Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Prepares a variety of proteins such as wild game, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Knowledge of traditional foods. Ensures all catering activities and services are provided in a high quality, consistent, and cost-effective manner. Maintains a clean and sanitary workstation. Follows proper plate presentation and garnish set up for all dishes. Assists in food prep assignments during off-peak periods as needed. Attends all scheduled employee meetings and brings suggestions for improvement. Meets with supervisors to discuss daily menus, issues, and problems. Supports an effective safety program. This position may be responsible for the supervision of staff. Performs other duties as assigned by the Management Team. Other duties that are pertinent to the department or unit’s success also may be assigned. Qualifications Must have a High School diploma or GED equivalent. Must have or obtain a Municipality of Anchorage Food Handler’s Card or ServSafe Certification contingent upon 30 days of hire. Preferred three (3) years of Cook or Sous Chef experience. Must be able to work independently and complete assignments in a timely manner. Must have knowledge and training in using a variety of food production equipment. A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy Contract requires employees to speak, understand, read and write English. Working Conditions and Physical Requirements Weather: Indoors: environmentally controlled; requires most or all work to be done inside. Noise level: Moderate Description of environment: This is an industrial kitchen/cafeteria environment located on a university campus setting. Physical requirements: Employee is required to lift and/or move up to 50lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift. Travel: None Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. #J-18808-Ljbffr