Sous Chef of Campus Dining - South

University of Arkansas-posted about 13 hours ago
Full-time • Mid Level
Little Rock, AR
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University of Arkansas-Pulaski Technical College (UA-PTC) in Little Rock, Arkansas, is accepting applications for the Sous Chef of Campus Dining in the Culinary Arts and Hospitality Management Institute (CAHMI). The Sous Chef is responsible for the day-to-day food service production of all campus dining events located on and off the college’s campuses (i.e., North Little Rock, South Location, Business and Industry Center, and North Little Rock Aviation Location) under the direct supervision of the Director of Campus Dining and events. This includes daily food service at North Little Rock and South locations and catering activities of Campus Dining. The Sous Chef of Campus Dining supervises and prepares menus with efficient cost-effective management. Travel is required but not limited to the South Location, Business and Industry Center, and North Little Rock Aviation Location.

  • Preparing and coordinating of menus for daily food service at the North Little Rock and South locations, as well as the catering of events on all campus locations
  • Maintain high standards of quality control, hygiene, and health and safety
  • Be available to work night and weekend shifts involving a flexible work schedule to accommodate events
  • Ensure that all events/meetings are correctly set—with floor plans for weekly events and prepared event/banquet staff
  • Supervises and trains team members in the kitchen how to perform their job duties to the best of their abilities, including presentation of food, buffets and retail items in foodservice, and all other areas needed to learn and grow in their position
  • Ensures food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner
  • Writes schedules, evaluates, and directs all team members, including work study and practicum students, as assigned
  • Keeps open verbal and written communication between the management and team members
  • Takes immediate action on problems that are encountered in the kitchen. Writes and presents disciplinary action as needed
  • Monitor and control food and labor costs for efficient food service delivery
  • Complete weekly inventories and maintain records that comply with applicable UA-PTC and government policies
  • Order ingredients and supplies necessary for catering and food service operations
  • Maintains equipment in kitchen and service areas and ensures repairs are made in a timely manner
  • Maintains menu and pricing for POS systems; oversees proper checkout and closing procedures
  • Work directly with CAHMI faculty/staff/students to cater special events
  • Maintain appropriate certifications such as ServSafe Manager and American Culinary Federation certifications
  • Must possess professional verbal and written communication skills, be organized and detail oriented, be flexible and adapt to change
  • Coordinates with Facilities Management, Information Technology Services, CHARTS, and other functional areas to provide full service hospitality and post event cleaning.
  • Assist the Director of Campus Dining in all ways necessary to grow and maintain the reputation of CAHMI and UA-PTC by promoting the goals of the school both internally and externally.
  • Promote the mission of University of Arkansas-Pulaski Technical College.
  • Other miscellaneous duties as assigned.
  • Five years of applicable foodservice experience with inventory and purchasing knowledge or Associate’s degree in Culinary Arts or a related field from a regionally accredited institution with two years of foodservice experience
  • Leadership and managerial abilities, including excellent organizational and communications skills
  • Understanding and commitment to equal access and equal opportunity
  • American Culinary Federation (ACF) Certified or Certifiable as a Certified Culinarian or higher (CC or CPC)
  • Commitment to the mission of the comprehensive two-year college and its role in total community development
  • Associate’s degree in Culinary Arts or a related field from a regionally accredited institution.
  • American Culinary Federation (ACF) certified as a Certified Chef de Cuisine (CCC) or higher.
  • ServSafe certified.
  • Health, Dental and Vision Insurance and Retirement Plan
  • Opportunities for Certification, Professional Development and ACF Membership
  • Uniform Provided
  • Tuition Waiver
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