Sous Chef

The Sous Chef works under the supervision of the Executive Chef and may assume responsibility of the executive chef in his/her absence. Responsibilities Assists the Executive Chef with the oversight of food production in assigned venue. Prepares and directly supervises the preparation of a wide variety of entrees, soups, sauces, specials, etc. according to prescribed recipes. Responsible for training, developing and supervising food production workers and scheduling and evaluating workers Physical Effort and environmental conditions: Vision and hearing, extensive standing or walking, Assists the Executive Chef with menu planning and development. Ensures compliance of work rules and safety and sanitation standards and requirements. Works closely with the Production Manager to establish and maintain inventory pars and controls. Meets established labor and food costs. Ensures a high standard of food quality and presentation. Attends to day-to-day issues and needs concerning equipment and food supplies, food quality, and waste reduction. Prepares reports pertaining to budget, payroll, customer counts, etc. Stays professionally active by attending food shows, reading trade magazines and actively participating in professional development and organizations. Assists in other venues as needed (e.g. catered events). Assumes responsibilities of the Executive Chef in his/her absence. Performs any necessary work duties as required to ensure continuation of operational needs. Some heavy lifting/carrying. Could be exposed to hot temperatures or cold temperatures. Directs the operations, workforce, and service levels of campus venues. Ensures safety and quality standards are met. Manages processes, systems, and inventory for campus venues. Provides professional expertise to the University community. Serves as a resource and guide to others in the department and/or university. Completes operational tasks essential for the daily functioning of the University. Additionally, contributes to larger projects or initiatives that align with department or University goals, often collaborating across teams. May assist in mentoring or training new employees. No budgetary responsibility. May be responsible for validating transactions. Handles a variety of problems with some independence. Some supervision; able to work independently on routine tasks. Collaborates with team members and shares knowledge. Position is based in a fast-paced university dining environment. Requires standing and walking for extended periods, frequent bending, lifting, and carrying items weighing up to 25–50 lbs. Work involves exposure to varying temperatures, including hot kitchens, coolers, and freezers. Must be able to work a flexible schedule, including early mornings, evenings, weekends, and occasional holidays, to support operational needs and special events. Compliance with university safety, sanitation, and food handling standards is required at all times. Requires a Bachelor’s degree in a related field and 3-5 years of related professional experience, or equivalent education and experience. Preferred Qualifications Associate’s degree or vocational/technical school degree in Culinary Arts or a related field. American Culinary Federation certification. Benefits Medical coverage Vision coverage Dental coverage Basic life insurance Supplemental life insurance Winter break closure Paid holidays Educational benefits for you and eligible dependents Sick leave Vacation Retirement plan #J-18808-Ljbffr