SOUS CHEF 2- University of Alabama Greek House Chefs

GREEK HOUSE CHEFS INC•Columbus, OH

47d•$20 - $24•Onsite

About The Position

The Sous Chef assists the Executive Chef with daily kitchen activities, including preparing, seasoning, and cooking dishes, managing kitchen operations when the Executive Chef is absent, helping prepare menus, ensuring food quality and freshness, and monitoring ordering and stocking needs. The role supports consistent meal quality by carrying out tasks assigned by the Executive Chef and may transfer to other worksites as management deems necessary. The Sous Chef helps maintain kitchen cleanliness, sanitation, organization, and food-storage standards; oversees kitchen stock and ingredients when the Executive Chef is absent; and helps supervise food preparation and presentation. The role leads the kitchen team in the chef’s absence, guides junior kitchen staff, and assists with staff organization, ability, and training opportunities. The position also involves receiving deliveries, maintaining professional relationships with vendors and clients, communicating client feedback to the chef and upper management, and following scheduling and time-management protocols. Chefs must be available for up to three special events per semester and are required to attend those events. The employee must maintain a pleasant appearance and wear a clean GHC Blue Embroidered chef coat while in the kitchen. A ServSafe certification must be obtained in the first available class scheduled after employment and maintained throughout employment. A valid food handlers card is required if required by the state. The role is located at the University of Alabama in Tuscaloosa, Alabama, and pays $20.00–$24.00 per hour.

Requirements

No prior experience or training is required; the posting also lists two years of relevant experience.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals communicated in English.
Ability to communicate effectively with groups of customers or employees and in one-on-one interactions.
Ability to judge the quality and quantity of raw and cooked items.
Knowledge of workplace safety procedures.
High energy and stamina.
Ability to remain calm and work efficiently under pressure.
Ability to prioritize job duties and manage time effectively.
Ability to stand and walk for more than two-thirds of the time and lift up to 50 pounds for less than one-third of the time.
Acquire ServSafe Certification in the first available class scheduled following employment and maintain it throughout employment.
Valid food handlers card if required by the state.
Relevant abilities include problem sensitivity, arm-hand steadiness, information ordering, manual dexterity, and speech clarity.
Relevant skills include coordination, monitoring, active listening, critical thinking, and judgment and decision-making.
Work-style expectations include dependability, self-control, attention to detail, cooperation, and stress tolerance.

Responsibilities

Maintain kitchen cleanliness and ensure kitchens meet or exceed GHC health and equipment-cleaning standards.
Inspect food preparation and service, food appearance, and the cleanliness and sanitation of production and service areas and equipment.
Lead the kitchen team when the Executive Chef is absent and provide guidance to junior kitchen staff.
Oversee and organize kitchen stock and ingredients when the Executive Chef is absent.
Maintain a first-in, first-out food rotation system and ensure products are dated and organized.
Keep the service line prepared and stocked, especially before and during peak operating hours.
Assist with supervising food preparation and presentation to ensure quality and restaurant standards.
Work with the head chef to maintain kitchen organization, staff ability, and training opportunities.
Verify food-storage units meet standards and are consistently well-managed.
Assist the Executive Chef with duties and tasks as needed.
Remain available for up to three required special events per semester.
Maintain a pleasant appearance and wear a clean GHC Blue Embroidered chef coat in the kitchen.
Communicate client feedback to the chef and upper management as needed.
Receive deliveries and check the quantity and quality of products.
Maintain professional working relationships with vendors and clients.
Follow scheduling and time-management protocols assigned by the Executive Chef or other GHC management.
Assist in monitoring the scheduling and time management of self and on-site staff.
Wash and clean raw food products and ensure proper oven rotation and holding times for heated products.
Stock and restock items online according to specifications.
Transfer to other worksites as management deems necessary.
Perform other duties as assigned.