Sous Chef

• Manages the daily operations of a designated section of the kitchen (e.g., grill, pastry, hot, or cold kitchen)
• Prepares, cooks, and presents dishes in accordance with university dining standards and menus
• Ensures that all dishes are prepared with attention to detail and consistent quality
• Maintains organization and cleanliness of assigned section, ensuring that equipment is cleaned and properly maintained
• Assists the team in menu planning and the creation of new dishes that align with the university’s dining goals and student preferences
• Follows established recipes and ensures consistency in the preparation and presentation of dishes
• Provides feedback to the culinary leadership on new ideas or improvements for the dining program
• Participates in special events, catering functions, or other university dining activities as needed
• Prepares ingredients, sauces, and dishes according to recipes and menus designed by culinary leadership and team
• Ensures dishes are prepared to order, meeting quality and timing requirements
• Monitors food stock and ensures that products are rotated to avoid wastage
• Helps to ensure the timely and efficient production of meals during peak hours
• Works collaboratively with leadership and other team members to ensure seamless kitchen operations
• Oversees and mentors junior kitchen staff, including represented staff consisting of cooks and other team members in an assigned section
• Provides clear communication to the kitchen team regarding daily tasks, menu items, and any special dietary requirements
• Assists in training new staff and supporting their development within the kitchen
• Adheres to all food safety standards, health and safety regulations, and sanitation procedures
• Ensures proper food handling, storage, and preparation practices to minimize cross-contamination and ensure food safety
• Maintains a clean and safe working environment by following strict cleanliness protocols and health department regulations
• Monitors the inventory of ingredients and supplies in assigned section, ensuring that stock is regularly checked and replenished
• Works with the culinary leadership and team to communicate any needs for ordering supplies or addressing shortages
• Contributes to maintaining cost control and minimizing food waste by adhering to portion control guidelines
• Ensures all dishes meet the University’s standards for taste, presentation, and nutritional value
• Addresses any customer feedback or complaints related to the food and works towards continuous improvement
• Ensures that dietary needs, such as vegetarian, vegan, gluten-free, or allergen-free options, are met consistently
• Stays up to date with culinary trends, techniques, and dietary preferences that align with university dining goals
• Other duties as assigned

• Culinary Arts degree or equivalent professional culinary training and 2 years of professional kitchen experience required
• Or equivalent combination of education and experience required
• Experience in a professional kitchen as a Chef de Partie or similar preferred
• Strong knowledge of food safety and hygiene practices required
• Experience in managing a specific kitchen section (e.g., grill, pastry, or sauces) required
• Ability to work efficiently while maintaining high-quality standards required
• Excellent communication and teamwork skills required
• Ability to mentor and train diverse, junior kitchen staff required
• Ability to work nights, weekends, or holidays as needed required
• ServSafe Certification within 12 months of hire required
• AllerTrain Certification within 12 months of hire required

Experience in a professional kitchen as a Chef de Partie or similar