JOB
TITLE: Sous Chef
REPORTS
TO: Meal Plan Chef/Catering
Director-Chef
LOCATION: Jason Downer Commons
EXPECTATIONS
FOR ALL EMPLOYEES:
Supports the organization’s mission and values by exhibiting the
following characteristics: excellence
and competence, in the areas of collaboration, innovations, commitment,
accountability and ownership.
POSITION
SUMMARY:
To organize, supervise, direct, and execute the kitchen production
plan for the meal plan and catering department.
DUTIES:
1.
Supervise all production personnel
in Jason Downer Commons including the galley, salad department and bakery.
2.
Train production staff to execute
recipes to culinary standards determined by board plan and catering chefs.
3.
Schedule all production staff as
needed at Jason Downer Commons. Fill in
as required to cover absences
4.
Ensure the efficient utilization of
inventory and incorporate leftovers into the production schedule utilizing safe
handling guidelines and standard operating procedures.
5.
Identify and solve problems relating
to production techniques, policies, and/or procedures.
6.
Develop procedures and practices
that create standardization and consistencies in practices and food production.
7.
Responsible for the quality and
presentations of all foods produced in Jason Downer Commons.
8.
Contribute to the development of
menus as requested by the meal plan chef and catering director-chef. Contribute to the development of special
event concepts and menus for special events in the board plan operation as
directed.
9.
Test and implement recipes and
execute recipes for the meal plan and catering as necessary.
10.
Learn and demonstrate competence
with relevant menu management system functions as determined by the meal plan
chef. Actively participate in the inventory
management at Jason Downer Commons.
11.
Makes recommendations for
maintenance, upkeep, and repair of the kitchen and kitchen equipment.
12.
Supervise and direct staff in
continuous cleaning of the production and storage areas.
13.
Provide back of the house management
and support for catered functions.
14.
Work within cost guidelines.
15.
Work with students with special
dietary restrictions, including the development and production of special menus
to accommodate their needs.
16.
Work as a team member to support all
areas of the department.
17.
Observe and follow all safety,
health, and sanitation codes, regulations, or practices required by the
University or governmental authority.
18.
Ensure all production personnel are
following proper food handling, cooling, freezing, and reheating
guidelines. Ensure all production
personnel are in proper uniform.
WORKING
RELATIONSHIPS:
Co-operate with and provide leadership for all members of the
Dining Service management team, regular and student employees, vendors and
outside contractors.
KNOWLEDGE
AND SKILLS:
Must possess:
1.
Two year culinary degree plus 1-2
years of prior quantity food production experience including high volume,
institutional, and “white table” dining environment.
2.
Knowledge and experience with a wide
variety of ethnic styles of cooking and the ability to execute recipes for
“high end” catered events.
3.
Sound interpersonal communication
skills with a strong emphasis on customer service.
4. Current Servsafe certificate
5. Valid driver’s license and the willingness to
drive catering truck
6. Basic computer skills
7. The strength to lift 50# and stand for long
periods of time.
MUST
POSSESS KNOWLEDGE AND SKILLS NECESSARY TO OPERATE:
1. Standard quantity food preparation equipment.
2. Computer
Grade
Level: 10 Revised 7/01/07