Catering Sous Chef

Primary Purpose Of Position
The Catering Sous Chef supports the planning preparation and execution of our catering operations by leading food production ensuring quality and consistency and maintaining established culinary food safety and service standards. This position performs highly skilled culinary work assists in supervising kitchen staff and helps deliver exceptional food and service for a wide variety of university catering events.

Minimum Qualifications
Graduation from High School or possession of a GED and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Experience in the field of work related to the positions role may be substituted on a year-for-year basis. Degrees must be received from appropriately accredited institutions.

Preferred Qualifications
2 years of experience and applied knowledge in a similar role Bachelors degree in culinary science or relevant field Culinary School/ ACF Certification ServSafe certification or willingness to obtain it 1 year of employment Menu and plate design experience Knowledge of purchasing methods and procedures is preferred

Required Experience:

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