Sous Chef

Position Information Requisition Number P01118 Position Type Staff Department Dining and Catering Services Working Title Sous Chef Classification Food Service Supervisor 2 - S8104 Position Summary Information Nature of position Permanent, Full-time If Temporary, Start Date If Temporary, End Date If part-time, hours per week If part-time, percent time Days Worked Monday - Friday / 11:30 a.m. - 7:30 p.m. in addition to working every other weekend. Hours/Shift worked Monday - Friday / 11:30 a.m. - 7:30 p.m. in addition to working every other weekend. Union AFSCME Posting Detail Information Job Summary/Basic Function This position is a supervisor over a large-scale food preparation kitchen and extremely diverse service areas. An employee in this class will have significant hands-on food production responsibilities for but not limited to the catering area. Duties and Responsibilities Involved in: up-scale menu planning. buffet and plate arrangement and design. coordinating with catering managers on special campus events. work with the chef in developing catering standards and specification for all types of catered events to include: plated, buffet, cold, hot, on premises and off premises. Keep up with new trends as they are introduced to the market and utilize that knowledge to meet the high standards of our catering program as well as student dining. Work predominantly as the morning supervisor with the ability to cover for the evening supervisor as needed. Work with all supervisors in training, and administrative duties as necessary. Work may include other minor administrative duties to include: submitting orders. sanitation inspections. requisitioning of catering recipes. Most work assignments will be done by the a.m. Supervisor II but the Sous Chef must have the ability to assign production in their absence. All other duties as assigned. SAFETY : Work safely by using Personal Protective Equipment, maintaining equipment, following safety procedures and policies, etc. Leave the work area clean and functional at the end of shift. Be aware of and report any potential safety hazards to supervisor or management immediately. Cooperate with safety investigations and audits. Attend safety training sessions and maintain licenses, certifications, etc. Required Qualifications Two years as food service worker and/or production experience, and an Associate degree with major course work in food production and food services OR three years of paid experience in food production and/or service and successful completion of a culinary program OR any equivalent combination of experience and training. Demonstrated knowledge of: current methods in large-scale food preparation. proper care/ use of standard equipment. safety/sanitation standards. Demonstrated evidence of ability to: plan, coordinate and direct multiple functions in food preparation and service. supervise, train, evaluate staff. estimate food/supply needs to minimize waste. perform inventory control. do advanced math. use Microsoft Word and Excel. Ability to: lift an average of 10 - 40 lbs. stir up to 50 gallons or food. Excellent oral, written, interpersonal communication skills. Evidence of a commitment to diversity, equity, and inclusion. Valid driver's license. Successful interview. Successful completion of three background checks. Preferred Qualifications Experience using Food Management Software such as Cbord. Three years of supervisory experience in a catering, restaurant or university setting. Public speaking experience. Experience working and supervising upscale events. Essential Functions Must be able to: mix, chop, dice, grate, slice, and assemble food for cooking, baking, grilling, steaming, or frying. prepare meats for cooking: skinning, boning, trimming, or stuffing. clean all equipment, use, and sanitize work area. work at a cooking station for a minimum of a two-hour period. lift / pull / push / stir up to 40 pounds without assistance. work in a high heat environment. work in cold storage. stand for long periods of time. Must have hand dexterity and coordination to move food from the pan to the plate, neatly with little or no mess. Intermediate math skills for recipe and quantity control. Assignments also include grilling, baking, steaming, sauting, and frying. Posting Open Date 10/31/2024 Posting Close Date 11/10/2024 Special Instructions to Applicants This position is represented by a labor union and is subject to the terms and conditions of the AFSCME Collective Bargaining Agreement. Dining and Conference Services staff may be required to work evenings and weekends. Dining and Catering Services staff, as essential employees, need to arrive at work on a timely basis even when there is a publicly announced delayed opening or closing. Quicklink for Posting/Requisition Applicant Documents Required Documents Optional Documents Cover Letter/Letter of Application Resume Curriculum Vitae Unofficial Transcripts 1 Unofficial Transcripts 2 Other Document 1 Other Document 2 Reference Letter 1 Reference Letter 2 Reference Letter 3 Supplemental Questions Required fields are indicated with an asterisk (*). * Do you have a valid drivers license? Yes No * If you do not have a valid driver's license, is there any reason that would prohibit you from obtaining one? Yes No

Created: 2024-11-05