"Sous Chef"

Job Description

Manage all aspects of a small to medium scale food production and special events preparation.

Job-Specific Responsibilities:

Operational Management

Under the direction of the CDC, lead and inspire a team of non-exempt culinarians for a campus cafe providing an extraordinary hospitality experience which exceeds customer expectations while fully complying with all food quality and cost standards and occupational safety rules and regulations.

• Ensure the daily preparation and presentation of an innovative, delicious, sustainable food experience while meeting target meal costs.
• Implement all HUDS and University quality assurance policies and procedures related to food, sanitation, equipment and facility maintenance and management, safety.
• Assist with the implementation and monitoring of the FoodPro menu and inventory management system including, but not limited to: ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc.
• Plan and execute simple to complex catered indoor-outdoor events including, but not limited to in-house catered events, campus-wide events and commencement week events.
• Ensure all kitchen equipment and related physical space (i.e.: dishwasher, ovens, refrigeration, exhaust, etc) is operational and in good repair. Submit requests for repair as needed.
• Manages linens, china, glassware and food and beverage provision for functions and events.
• Supervise and lead event staff (i.e.: wait staff, culinary, etc.) at functions and events.
• Develop and maintain positive and professional relationships within the community. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.
• Executes dining hall opening and closing procedures.
• In consultation with CDC, plan menus for Unit and catered events.
• In collaboration with CDC and HUDS’ culinary team, assist with the development of the Residential cycle menus and recipes.

Fiscal Management

In collaboration with Management, ensure financial viability of assigned Unit through development and management of a budget based on realistic goals. To ensure all financial related tasks are completed in a timely and accurate manner.

• Assist with developing and managing the annual operational budget which includes, but is not limited to management of MORS, estimation and management of food and labor cost goals.
• Ensure all fiscal policies, payments and reporting are completed per University standards and all record-keeping is maintained in accordance with University policy.

Employee and Labor Management

Management of non-exempt workforce (front of the house and back of the house). Develop and maintain a positive and collaborative working environment that promotes, open communication, consistency, fairness and opportunities for continuous learning while achieving the vision and mission of HUDS and the University.

• Provide leadership and direction to a diverse unionized, non-exempt workforce. Develop and maintain a positive and collaborative working environment that promotes, open communication, consistency, fairness, and opportunities for continuous learning while achieving the vision and mission of HUDS and the University.
• In consultation with Human Resources, imposes corrective action measures and participate as needed in grievances while complying with the terms of the Collective Bargaining Agreement and University policy and procedure.
• In collaboration with Management Team, ensure timekeeping system is accurately and regularly maintained. Process timecards and absence requests per HUDS policy and procedure. Fill vacant shifts as needed.
• Assists with interviewing candidates and hiring based on approved staffing pattern and budget. Assist with the completion of probationary employee evaluation form as required.
• In collaboration with CDC and HUDS’ culinary team, develop and implement relevant trainings to increase knowledge and ability of cooks and other kitchen staff.
• Ensure performance expectations and work rules are clearly communicated and implemented via regular coaching, mentoring and regular staff meetings.

Working Conditions:

• Ability to work evenings, weekends and holidays as needed
• Subject to wet floors, temperature extremes, and excessive noise
• Standing and walking for significant amounts of time is necessary

Physical Requirements:

• Position frequently involves long hours and widely diverse duties
• Must be able to lift (approximately 20 to 30 pounds), bend, stoop and perform other physical exertion
• Ability to stand for extended periods of time

Qualifications

Basic Qualifications:

• Minimum of 2 years’ relevant work experience

Additional Qualifications and Skills:

• Associates Degree in Culinary Arts.
• HS Diploma or equivalent and specialized training in Culinary Arts.
• Minimum of two years progressive culinary management and experience in developing a quality food program in a collegiate residential and/or restaurant environment preferred.
• Knowledge of and specialization in world cuisines (one or many, such as south east Asian, Mediterranean, Ethiopian, plant-based, etc) strongly preferred
• Experience managing in a unionized environment.
• Knowledge of Kronos timekeeping software or similar system.
• Knowledge of FoodPro Menu Management system.
• Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.).
• Ability to work nights, weekends and holidays and be on-call as needed.
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.
• Good professional judgment and ability to independently make sound decisions.
• Must be adaptable to a frequently changing environment and ability to remain calm in stressful situations.
• Ability to become ServSafe Certified within six months of employment.
• Ability to learn and adapt to new systems and applications as needed.

Certificates and Licenses:

• Ability to become ServSafe Certified within six months of employment.