SOUS CHEF 2- University of Oklahoma Greek House Chefs

GREEK HOUSE CHEFS INC•Norman, OK

4d•$21 - $23•Onsite

About The Position

The Sous Chef 2 assists the Executive Chef with daily kitchen activities, including preparing, seasoning, and cooking dishes, and manages kitchen operations when the Executive Chef is absent. The role supports menu preparation, food quality and freshness, ordering and stocking, and consistent meal quality by completing duties assigned by the Executive Chef. The position helps maintain clean, organized, and sanitary kitchens; oversees food preparation and presentation; and supports kitchen staff guidance, supervision, and training. The chef receives deliveries, monitors inventory and food storage, maintains food rotation and service-line readiness, and communicates client feedback to the chef and upper management. Availability is required for up to three special events per semester, and chefs must attend these events. The role may transfer to other worksites as management deems necessary and includes other assigned duties. Work takes place indoors in an environmentally controlled setting, with exposure to very hot or cold temperatures and frequent contact and face-to-face discussions with others. The job requires substantial standing and walking, and lifting items of varying weights. A ServSafe certification must be acquired in the first available class after employment and maintained throughout employment; a valid food handlers card is required if required by the state.

Requirements

No prior experience or training is required; the posting also lists two years of relevant experience.
Read and interpret safety rules, operating and maintenance instructions, and procedure manuals communicated in English.
Communicate effectively with groups of customers or employees and in one-on-one interactions.
Acquire ServSafe certification in the first available class scheduled after employment and maintain it throughout employment.
Hold a valid food handlers card if required in the state.
Judge the quality and quantity of raw and cooked items.
Know workplace safety procedures.
Have the energy and stamina to perform the job and the ability to remain calm and work efficiently under pressure.
Prioritize job duties and manage time effectively.
Use coordination, monitoring, active listening, critical thinking, and judgment and decision-making skills.
Meet the stated physical demands, including standing and walking for substantial portions of the workday and lifting items of varying weights.

Responsibilities

Maintain kitchen cleanliness in accordance with 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.
Organize kitchen stock and ingredients when the Executive Chef is absent.
Maintain a first-in, first-out food rotation system and ensure food products are dated and organized.
Keep the service line prepared and stocked, particularly before and during peak operating hours.
Assist with supervising food preparation and presentation to meet quality and restaurant standards.
Work with the head chef to maintain kitchen organization, staff capability, and training opportunities.
Ensure food storage units meet standards and are consistently managed.
Assist the Executive Chef with assigned duties and tasks.
Remain available for and attend 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 items.
Maintain professional working relationships with vendors and clients.
Follow scheduling and time-management protocols set by the Executive Chef or other GHC management.
Assist in monitoring scheduling and time management for self and on-site staff.
Wash and clean raw food products and rotate items in ovens according to required hold-time standards for heated products.
Stock and restock items online according to specifications.
Transfer to other worksites when directed by management.
Perform other duties as assigned.