Sous Chef

The Role at a glance:

We are looking to add a skilled, experienced Sous Chef to our Elior Collegiate Dining team in Kenosha, WI. As a Sous Chef, you will play a key leadership role in daily culinary operations, supervising and developing team members while ensuring consistent food quality, recipe compliance, cost control, and exceptional service. This position requires a strong catering background, solid administrative and computer skills, and experience managing employees in a union environment.

What you'll be doing:

• Direct and participate in the daily preparation, seasoning, cooking, and presentation of menu items.
• Ensure recipes are followed consistently to maintain food quality, portion control, and cost standards.
• Develop and cost out menus while considering customer preferences, nutritional needs, production requirements, and budgetary goals.
• Support menu planning, recipe testing, purchasing specifications, and new menu development.
• Lead the planning, preparation, setup, and execution of catered events and special functions.
• Create employee schedules based on operational and business needs.
• Manage ordering, receiving, inventory, and product levels, including establishing and maintaining pars.
• Supervise, train, coach, and evaluate employees within a union account while following applicable policies and procedures.
• Maintain proper production, food safety, sanitation, and workplace safety standards.
• Monitor food quality, presentation, cleanliness, and sanitation throughout production and service areas.
• Control food, labor, and operating expenses to support financial goals and budget expectations.
• Utilize strong computer skills to complete scheduling, ordering, reporting, administrative tasks, and other required documentation.
• Ensure a high level of customer service and support a positive team environment.
• Perform other duties as assigned.

What we're looking for:

• 3–5 years of culinary management experience.
• Experience in institutional, higher education, contract foodservice, hotel, or high-volume restaurant operations.
• Strong catering experience, including planning and executing events and special functions.
• Experience following standardized recipes and costing menus.
• Experience with ordering, inventory management, and establishing pars.
• Experience developing and managing employee schedules.
• Strong employee management and team-development skills, preferably within a union environment.
• Proven ability to control food and labor costs and manage budgets.
• Strong computer skills with the ability to complete administrative work, reporting, scheduling, and ordering systems.
• Strong leadership and written and verbal communication skills.
• Ability to maintain high standards for food quality, safety, sanitation, and presentation.

Nice-to-haves:

• Bachelor’s degree in institutional management, nutrition, dietetics, hotel and restaurant management, or a related field.
• Certification from a recognized culinary institution or an equivalent combination of education and experience.
• Higher education or contract foodservice experience.

Where you'll be working:

UW Parkside

Compensation Range

Up to $60,000 / yea based on experience.

Our Benefits:

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit)
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off