Sous Chef- The College of William & Mary - The College of William and Mary

Sous Chef

The Sous Chef will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. Job Responsibilities include supervising and participating in the production, preparation, and presentation of all foods for unit(s) as assigned by the Sadler Dining Hall Chefs to ensure that a consistent quality product is produced. Ensuring a sufficient inventory is maintained to meet daily needs, recording deliveries, dealing with discrepancies, and assisting with storage. Ensuring proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. Ensuring cleanliness and high sanitation standards are maintained at all times. Interviewing, scheduling, training, developing, empowering, coaching and counseling, resolving problems, providing open communication, and recommending discipline as appropriate.

Qualifications include two to three years' experience in a related culinary position, two to three years of post-high school education, preferably a culinary degree, advanced knowledge of the principles and practices within the food profession, experiential knowledge required for management of people and/or problems, excellent oral, reading, and written communication skills, and a willingness to be hands on with staff and operations and to work event-based hours that include evenings and weekends.