Executive Sous Chef - The Commons
Job Summary
Responsible for managing and leading assigned culinary employees. Responsible for recipe and menu development, menu costing, food preparation and presentation, employee relations, inventory and budget management. This position ensures efficient operations, and upholds KSU's quality standards for service, safety, and sanitation, in a high-volume environment.
Responsibilities
KEY RESPONSIBILITIES:
- Ensures production and service of quality, consistent menu items that adhere to all culinary standards as set by University Dining
- Manages the assigned culinary team with responsibility for hiring, performance management, scheduling, annual reviews, and initiating employee status changes
- Trains and manages kitchen personnel, supervises and coordinates all related culinary activities
- Responsible for managing food production according to volume and business demand, to include recipe and menu development, creation of cycle menus, production forecasting and production schedules
- Assists the Executive Chef in budget management, to include food (COGS), labor costs, and operating expenses
- Responsible for inventory management and timely submission of unit reporting to finance and/or accounting
- Ensures compliance with sanitation and safety requirements
- Ensures labeling requirements are met and compliance with allergen containment procedures
- Maintains a safe and sanitary work environment
- Coordinates and manages special projects, which include catering and special events, along with other responsibilities as assigned
- Collaborates extensively with leadership to create, plan and implement all goals within the department and/or location
- Initiates activities with internal departments and participates in management team meetings
- Assumes the role of Executive Chef when that position is not in the building
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