Sous Chef

Probationary Full-Time Union; May incur lay-offs during University recess periods. 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 that stated 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, and cook specialty foods under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent, efficient service and high-quality food for guests. Responsibilities High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Serve as the point person to communicate with production manager on pars, recipes, and 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. Perform general cleaning, other food service duties, and projects as requested by management. Requirements / Qualifications Minimum 5 years of high-volume, professional cooking experience required. Includes: 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 in 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 as part of a team to fulfill customer orders. Must demonstrate excellent customer service. 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. Work Environment The work environment can be loud and busy. Exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery surfaces. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, noise, and extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers, and visually inspect, including close and distance vision. Employee must frequently lift, move, push, and pull items weighing 25 lbs and occasionally lift and/or move items on wheels weighing up to 50 lbs or more. Please 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 for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, 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 (including but not limited to vendors, visitors, and guests) 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. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence. #J-18808-Ljbffr