Job Summary

As the Sous Chef, you will play a pivotal role in our culinary team, working closely with the Chef de Cuisine to orchestrate meal planning and production for our esteemed dining unit. Your leadership will be instrumental in driving culinary excellence, overseeing staff training, and ensuring seamless operations within your assigned dining hall.

Department-Specific Responsibilities

Collaborates with the Chef de Cuisine to execute meal planning and production strategies.
Leads culinary production and provide comprehensive training for our culinary team.
Allocates culinary staff to designated stations and establish daily task schedules.
Manages inventory ordering, storage, and daily preparation as necessary.
Responsible for viewing errors in recipes during production and discussing with Chef de Cuisine or Executive Chef actions to correct.
Facilitates the onboarding process and spearhead training and development initiatives for new culinary staff.
Maintains rigorous standards of food quality and consistency in recipe execution and food production.
Actively participate in daily production activities and oversee all food operations during your shift.

General Responsibilities

Supervises production staff in the use of worksheets and recipes; instructs cooks in the proper preparation procedures. Trains employees on efficient and proper use and care of food service equipment and proper standards of portion control, safety, food quality, temperatures, and visual appeal.
Coordinates the process of standardizing recipes used in the preparation of menu items. Prepares samples of test recipes, new products, etc. for various audiences. Keeps current with products, trends, and equipment.
Develops detailed procedures and methods of handling, preparing, and service food products; incorporates those procedures in the standardized recipe file.
Monitors facility production efficiency. Coordinates and/or participates in the production of foods services as scheduled or as requested by the Director or Associate Director of Dining Services.
Occasionally takes on special projects, including new menu or venue creation, use of new technology or methods, research and development related to culinary trends, nutrition-related projects, etc.
Assists the Chef and management in the day-to-day operations of the main kitchen and related units.

Qualifications

Combinations of related education and experience may be considered. Education beyond the minimum required may be substituted for work experience. Work experience beyond the minimum required may be substituted for education.

EDUCATION

Required

High school diploma or equivalent (such as HSED or GED)

WORK EXPERIENCE

Required

2 years Commercial or institutional food service experience

LICENSES AND CERTIFICATES

Required

Food Safety (ServSafe) certification within 180 Days from date of hire

Preferred

Certification from an approved culinary arts school upon date of hire

SKILLS

Required

Ability to work in a safe and efficient manner
Knowledge of health and safety regulations
Knowledge of professional cooking principles
Ability to respond to common food inquiries or complaints from customers and take appropriate action to resolve issues
Ability to work comfortably in a group environment, treat employees and customers with kindness and respect
Ability to be a flexible team player in a dynamic environment requiring a customer focused approach and utilizing excellent interpersonal skills, communication, facilitation and coaching skills
Ability to maintain acceptable standards of personal hygiene
Ability to react in a positive manner in stressful situations

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Sous Chef, IU Dining and Hospitality

Indiana University Bloomington

107 S Indiana Ave, Bloomington, IN 47405, USA

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