Sous Chef

VISA sponsorship is not available for this position. All candidates must be eligible to work and live in the U.S

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 position's role may be substituted on a year-for-year basis.

Degrees must be received from appropriately accredited institutions.

Position Summary

The Sous Chef plays a vital leadership role in the daily operations of a campus dining kitchen. This position supports the Executive Chef in supervising food preparation, maintaining quality standards, training staff, and ensuring compliance with health and safety regulations. The Sous Chef is a role model for professionalism and teamwork, helping to create a positive and efficient work environment.

Key Responsibilities

? Culinary Operations

?? Team Leadership & Staff Development

?? Operational Planning & Adaptability

??? Customer Service & Campus Culture

?? Training & Development

Monday - Friday, 5 am - 2 pm Off Saturday and Sunday

Summer hours may vary depending on the business need. Employees may be required to work at least three home football games and/or any other special campus event. Schedules will be adjusted as needed to provide coverage for these events.

Medium work. Exerting up to 50 pounds of force occasionally, up to 30 pounds of force frequently, and up to 10 pounds constantly to move objects.

Knowledge-Technical: Understands preparation of large quantities of food, sanitation, weights, measures, and service techniques. Follows directives on order sheets. Supervises and evaluates the work of an entire full-time and student staff. Secures the unit. Operates equipment according to guidelines. Checks serving lines for eye appeal, adjusts as necessary. Orders food and / or supplies and completes work orders to equipment repairs. Notifies manager of any equipment needs. Training, follow-up, and coaching of all technical aspects of the kitchen, service, or dining area. Follows health laws in the preparation, holding, and storing of food. Provides records maintenance by completing allocation, accident, and exception reports.

Planning and Organizing Work: Takes action to achieve goals beyond what is required by looking ahead and planning accordingly to the needs of the business and the customers both independently and with supervision. Plans work operations, establishes priorities, and sets deadlines over a short range period, within established goal and objectives. Arranges and assigns work.

Customer Service: Greets customers pleasantly with a smile and good eye contact and enthusiastically. Customer service is enhanced by not reading, excessive talking, eating, drinking, or using tobacco products while in the Food Service unit. Handles customer complaints tactfully and pleasantly. Attentive to needs and comments from customers. Provides customers with correct information and or guidance as needed. Knows the mission of the organization and the value and role of customers in the work environment. Presents a positive image for Food Services. Recognizes potential problems in service, addresses, and resolves promptly and respectfully.

List a minimum of 3 professional references in the application.