Sous Chef/Manager

Washington State University • Pullman, WA

3d • $4,509 - $6,763 • Onsite

About The Position

As the Sous Chef/Manager for Student Affairs, you will work under the general direction of the Chef de Cuisine to help develop, test, implement, and manage culinary programs within the dining facility. You will supervise cook leads, food service worker leads, student employees, and temporary staff while ensuring high culinary standards, quality control, food safety, sanitation, and training throughout Northside Café operations. In this role, you will support sound fiscal management by assisting with the development of the annual operating budget and monitoring food and labor costs. You will contribute to the success of Dining Services by supporting food and ingredient specifications, training initiatives, retail dining operations, catering services, and residential dining programs. You will also assist with both short- and long-term planning, help enforce Dining Services objectives, policies, standards, and procedures, and foster a positive, collaborative, and inclusive work environment. In the absence of the Chef de Cuisine, you will provide leadership and support to ensure the efficient operation of all dining facility functions. To support WSU’s ability to attract talent in a competitive job market, this recruitment has been approved for a hiring incentive payment of up to $3,000.00.

Requirements

• A Bachelor’s degree in hotel and restaurant administration, institutional management, business administration or closely related field and two (2) years of supervisory/management experience which included planning and budgeting. Additional qualifying food service work experience and/or vocational training in quantity food preparation may be substituted, year-for-year, for college education.
• Experience in culinary operations, including responsibility for multi-unit food service operations, development of culinary programs for multi-unit operations that reflect culinary depth and breadth in concept development, facility development, equipment specification, recipe development, menu management, food and labor cost controls, plating and presentation, or equivalent education/experience.
• General computer knowledge.
• Demonstrated work experience of successful supervision and training of a diverse work staff.
• Strong written communication skills.
• Must be ServSafe certified.
• Possession of, or ability to obtain, a Food Handler’s Permit within 14 days of employment.
• Must be able to work a flexible schedule; weekends will be required as business dictates.
• Must have, or be able to obtain by time of hire, a valid driver’s license and meet requirements in accordance with SPPM 7.10 and departmental driving standards.

Nice To Haves

• Master’s degree in Culinary Arts, Hotel and Restaurant Management or an Executive Chef certification from a accredited culinary institution.
• Experience in university culinary operations, including responsibility for multi-unit food service operations, development of culinary programs for multi-unit operations that reflect culinary depth and breadth in concept development, facility development, equipment specification, recipe development, menu management, food and labor cost controls, plating and presentation.
• Experience managing a central food production/commissary facility providing finished bakery and deli products for multiple operations.
• Experience in a management position with direct responsibility for development of culinary programs and food cost in a large scale catering operation with multiple catering locations.
• Experience using a catering management system.
• Experience using food production software to manage recipe and menu development, food costs, forecast menus, food purchases and inventory.
• Experience using food production software to manage recipe and menu development, food costs, forecast menus, food purchases and inventory is highly preferred.
• Experience with sustainable food procurement and production.
• Experience managing bargaining unit covered employees.
• HACCP certification.

Responsibilities

• Develop, test, implement, and manage culinary programs within the dining facility.
• Supervise cook leads, food service worker leads, student employees, and temporary staff.
• Ensure high culinary standards, quality control, food safety, sanitation, and training.
• Assist with the development of the annual operating budget and monitor food and labor costs.
• Support food and ingredient specifications, training initiatives, retail dining operations, catering services, and residential dining programs.
• Assist with short- and long-term planning.
• Enforce Dining Services objectives, policies, standards, and procedures.
• Foster a positive, collaborative, and inclusive work environment.
• Provide leadership and support in the absence of the Chef de Cuisine to ensure the efficient operation of all dining facility functions.

Benefits

• paid sick and vacation leave
• paid holidays
• medical, dental, life and disability insurance package for employees and dependents
• retirement
• deferred compensation
• optional supplemental retirement accounts
• training and development
• employee tuition waiver

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level