Sous Chef

This position will be a highly skilled food preparation worker who will assist the chef in the preparation of a wide variety of meats, fish, starches, casseroles, breads, vegetables and desserts. A person in this position will work with very limited supervision and may lead other employees to complete assigned tasks. Knowledge and skills in food quality, food safety and food preparation will be required. A person in this position will work with very limited supervision and may lead other employees to complete assigned tasks.

Ability to manage and coordinate the food production for a large volume dining hall operation. A basic knowledge of PC's and/or food production software. Knowledge of the methods and practices of safe food handling in a team environment. Knowledge of the methods of practice of food preparation. Ability to adapt standard recipes as requested by variations in quantities requested.

Must be able to perform physical activity; move loads up to 50 lbs, unloading and stocking products; perform push/pull activity with products weighing up to 30 lbs; perform duties with repetitive motion of wrists, arm, and shoulder, possess hand and finger coordination; be able to reach, climb, balance, crouch, twist, crawl, and kneel; and work in noisy, hot/cold environments with chemicals, cleaning equipment, dust, fumes, and odors. Must be able to work long hours standing.

Assist in directing the operations of the dining commons kitchen and production areas to ensure high-quality, safe and cost-efficient food production and service to customers. Be attentive and proactive in customer service. Be responsible for meeting the department's customer service objectives by constantly analyzing production and service areas to ensure maximum effectiveness and compliance with departmental objectives. Communicate effectively and efficiently with customers, staff and vendor representatives. Supervise activities of assigned staff, including student, full-time and supervisory employees. Assist in the supervision and coordination of all efforts of dining commons student Culinary Team.

Assist in administering the computerized food production/inventory system, as appropriate, to ensure that food and supplies are adequate and efficiently used. Be responsible for income and expenses; recommend, revise and implement changes as necessary to make the most efficient and effective use of resources to meet budget for fiscal year ending June 30th.

Assist in the presentation and menu development for Special Events. Administer systems for display, merchandising, marketing and advertising and promotion, making the most efficient and effective use of resources while maximizing participation and customer satisfaction. Play a key role in the strategic planning process for the operation and department; assist in the development, implementation, and evaluation of departmental policies, procedures, standards, goals, objectives, budget, and marketing/public relations activities; participate in departmental and campus-wide special project activities.

Assist in directing the operation in the absence of the unit manager or chef to ensure high-quality, safe and cost-efficient food production and service to customers. Other duties as assigned.