Senior Cook/Sous Chef

Sodexo•Greeley, CO

8h•Onsite

About The Position

The Senior Cook/Sous Chef position is located at the University of Northern Colorado dining hall locations. This role involves accurately and efficiently preparing, portioning, cooking, and presenting a variety of hot and/or cold food items for different meal periods and special events. The Senior Cook/Sous Chef will also be involved with the more complex requirements of the position, applying advanced cooking skills and adapting procedures as needed. This role requires substantial working knowledge of food preparation and may involve assisting with the supervision of kitchen personnel, serving as a lead cook, and training less experienced cooks.

Requirements

High school diploma, GED or equivalent.
4 or more years of related work experience.
Complete knowledge of kitchen equipment.
Must be able to read and follow a recipe unsupervised.
Advanced knife skills required.

Nice To Haves

Knowledge of basic operation of equipment and cash-handling procedures preferred.
Ability to work a flexible schedule helpful.

Responsibilities

Prepare food and serve customers at an a la carte station.
Prepare foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
Provide the highest quality of service to customers at all times.
Taste products, read menus, estimate food requirements, check production, and keep records to accurately plan production requirements and requisition supplies and equipment.
Clean and sanitize workstations and equipment and follow all Sodexo, client and regulatory rules and procedures.
Attend all allergy and foodborne illness in-service training.
Comply with all Sodexo HACCP policies and procedures.
Report all accidents and injuries in a timely manner.
Comply with all company safety and risk management policies and procedures.
Participate in regular safety meetings, safety training and hazard assessments.
Attend training programs (classroom and virtual) as designated.
Produce small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques.
Follow complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
Assist with the supervision of kitchen personnel.
Serve as a lead cook guiding and assisting in the training of less experienced cooks.
Independently perform advanced cooking duties in preparing food items to be served to customers under minimal supervision.
Apply advanced cooking skills.
Adapt procedures, processes, tools, equipment and techniques to meet the requirements of the position.
May have oversight over the production staff and assign tasks.
May use production software to enter pre- and post-production data software.
Perform other duties and responsibilities as assigned.