SOUS CHEF

The Sous Chef will assist in the oversight of the culinary operation and staff of their unit while on duty. This position will help develop recipes and menus for the various stations in their unit including special offerings and events.

Requirements

• High school diploma or equivalent and three years of culinary and catering experience in a college/university dining hall, a restaurant, or other relevant establishment, or the equivalent combination of education and experience.
• Superior organization and time management skills.
• Detail-focused and excellent attention to detail.
• Proficient knowledge of food preparation, cooking processes, equipment, and myriad cuisines.
• Adept food handling and food safety skills, HACCP execution, and allergen knowledge.
• Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays.
• Capacity to read and follow written and electronic recipes, including working within the database to create menu cycles and new recipes.
• Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively and respectfully within a diverse and inclusive environment.
• Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays.
• Demonstrate proficient knife skills and complete a cooking demonstration as part of the interview process.

Benefits

• Healthcare including vision and dental
• Generous Paid Time Off Policies
• 403B Retirement Savings Plan with Matching Employer Contribution
• EAP
• Flexible Work Plans
• Educational Benefits
• Career-Enhancing Trainings