Sous Chef

Department

Campus Dining - Park Place Cafe - 170450

Minimum Qualifications

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.

Essential Job Functions

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.

Knowledge, Skills, & Abilities Required for this Position

Key Responsibilities

Culinary Operations

• Assist in controlling food, labor, and other controllable costs.
• Project and order appropriate quantities of food and supplies.
• Supervise food preparation and ensure proper portion sizes.
• Develop and test new recipes and build proposed menus in Jamix.
• Maintain sanitation standards in accordance with state policies.

Team Leadership & Staff Development

• Train cooks and provide continuous feedback to improve skills and performance.
• Coach employees on food quality, presentation, and safety standards.
• Schedule and direct staff to optimize efficiency and customer service.
• Address personnel matters and support employee growth.
• Serve as a role model, fostering trust, civility, and commitment.

Operational Planning & Adaptability

• Monitor trends and anticipate service issues to implement contingency plans.
• Adapt daily work plans to address call-outs, stock issues, and unexpected events.
• Maintain logs to track data and improve forecasting accuracy.
• Communicate effectively with other supervisors to ensure smooth operations.

Customer Service & Campus Culture

• Positively resolve customer complaints using sound judgment.
• Uphold campus dining expectations for service, professionalism, and appearance.
• Promote a positive image of Campus Dining to students, staff, and guests.
• Ensure compliance with university policies and cultural standards.

Training & Development

• Attend training sessions as requested.
• Seek guidance from the Executive Chef or Chef de Cuisine when needed.
• Review culinary trends and customer feedback to enhance offerings.

Preferred Qualifications

• Proven experience in a supervisory culinary role (Sous Chef or similar).
• Strong knowledge of food safety, sanitation, and kitchen operations.
• Excellent communication and leadership skills.
• Ability to adapt quickly and manage multiple priorities.
• Familiarity with menu planning software (e.g., Jamix) is a plus.