Sous Chef

Overview Location: University at Buffalo, 146 Fargo Quad Ellicott Complex, Buffalo, NY 14261, United States Base Pay: $23.41 / Hour Job Category: Union Full-Time Employee Type: Full-Time FLSA Status: Full-Time, Non-Exempt, Hourly Starting Rate: $23.41/hr (Union Employees: See Appendix “A” of Union contract) Benefits Included Present Schedule: Multiple Schedules open Note: Hours and days may vary; mandatory overtime as required in the Union Contract Position Summary Provide exceptional service for University at Buffalo’s Campus Dining Program. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. Job Assignments High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Be the point person to communicate with production manager on pars, recipes, & progress of the kitchen. Maintain production and usage records as required. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment. Direct work assignments of support staff in cooks’ area and train student workers. General cleaning, other food service duties, and projects as requested by management. Job Requirements Minimum 5 years of high-volume, professional cooking experience required. Including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards. Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc. Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses. Pleasant customer service focused demeanor. Experience in directing work assignments of support staff in cooks’ area. Experience in following and extending standardized recipes. Experience at organizing and maintaining kitchen workstations. Experience in maintaining production and usage records. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product and read production sheets. Must be able to prioritize work and execute tasks with speed, efficiency, and accuracy, in a high-volume environment. Ability to work independently and part of a team to fulfill customer orders. Must be able to speak, read, and write English, and have accurate math skills. Must maintain professional appearance, demeanor, and hygiene. Must have reliable transportation and attendance. Must be able to pass Cook 1 screening test. The work environment can be loud and busy, with exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery surfaces. The position operates in a kitchen environment with exposure to heat, steam, fire, noise, and extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active; must be able to stand and walk for a minimum of 8 hours. Occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach. Regularly required to talk and hear. Manual dexterity; auditory and visual skills; ability to follow written and oral instructions and procedures. Ability to use hands to finger, manipulate, measure, pour, cut, chop, dice, and decorate. Must have working taste buds, sense of smell, and visual inspection abilities. Frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cart sets weighing up to 50 lbs or more. Note: This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee. Duties, responsibilities, and activities may change at any time with or without notice. Application Process Application for Position Vacancy must be submitted THROUGH KRONOS or by paper form to HR by Midnight. Legal and Equal Employment Opportunity Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to race, color, national origin, sex, religion, age, disability, gender, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment, including ADA, Section 504, Title IX, Title VII, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence. #J-18808-Ljbffr