Sous Chef of Catering

University of Arkansas System•Little Rock, AR

1d•Onsite

About The Position

The University of Arkansas - Pulaski Technical College at North Little Rock is seeking a Sous Chef of Catering to join the Culinary Arts and Hospitality Management department. This role involves the production of menus for catering events across campus, maintaining high standards of quality control, hygiene, and safety. The Sous Chef will coordinate with the director and catering coordinator on various aspects of food service operations, including scheduling, cost control, inventory, and staff supervision. This position requires a flexible work schedule to accommodate events, including nights and weekends. The Sous Chef will also be responsible for standardizing recipes, utilizing software systems for production and inventory management, and training team members in kitchen duties and food presentation. Ensuring food safety based on HACCP principles, maintaining equipment, and collaborating with faculty/staff/students for special events are key responsibilities. The role also involves coordination with other campus departments for full-service hospitality and cleanliness.

Requirements

Three years of foodservice experience, including at least one year of supervisory or lead experience; OR an Associate’s degree in Culinary Arts or a related field with at least two years of applicable foodservice experience.
Must have supervised at least 2 FT/PT people in the preparation of food.
Leadership and managerial abilities, including excellent organizational and communications skills.
Proficiency in inventory management and purchasing systems.
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).

Nice To Haves

Associate’s degree in Culinary Arts or a related field from a regionally accredited institution.
3 years as Sous Chef or chef who supervised at least 2 FT people in the preparation of food.
American Culinary Federation (ACF) certified as a Certified Chef de Cuisine (CCC) or higher.
ServSafe certified.

Responsibilities

Production of menus for 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.
Coordinate with director and catering coordinator to write schedules, evaluate, and direct all team members, including work study and practicum students, as assigned. Monitor and approve hours, absences and leave.
Coordinate with director to monitor and control food and labor costs for efficient food service delivery.
Coordinate with staff to order ingredients, supplies and equipment necessary for food service operations.
Coordinate with staff to complete weekly inventories and maintain records that comply with applicable UA-PTC and government policies.
Standardize recipes for food service menus to provide consistency in production and service.
Utilize appropriate software systems to support production planning, inventory management, and catering event coordination.
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 while managing and tracking waste.
Maintain food safety management system based on HACCP principles to ensure that the foods are safely produced, stored and served. Train staff to follow procedures in all outlets.
Maintain temperature logs for food products and storage areas including all refrigeration, freezers, hot and cold wells.
Collaborate with the Executive Director and HR in the hiring, supervision, training, and evaluation of staff.
Coordinate with the Director to promptly address and resolve operational issues that arise in the kitchen.
Ensure catering and kitchen production equipment is properly maintained, serviced, and in safe working condition; coordinate repairs and maintenance as needed.
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
Work directly with CAHMI faculty/staff/students to cater special events.
Coordinates with Facilities Management, Information Technology Services, CHARTS, and other functional areas to provide full service hospitality and maintain cleanliness of event and service areas.
Promote the mission of University of Arkansas-Pulaski Technical College.
Other miscellaneous duties as assigned.