SOUS CHEF - Residential Dining (Multiple Positions)

University of Washington•Seattle, WA

13d

About The Position

Housing & Food Services (HFS) has an outstanding opportunity for Sous Chef - Residential Dining. The Sous Chef for Residential Dining assists with management of day-to-day culinary operations for a large multi concept residential dining facility. This position works under the direction of the Chef de Cuisine and General Manager, and has responsibility for leading production, ensuring compliance to policies, recipes and standards for production.

Requirements

Bachelor’s degree in hospitality, business administration or related field.
Minimum of one year of management experience in the food service industry.
Excellent interpersonal, organizational, analytical, communication and problem-solving skills.
Proficiency with Microsoft Office, including, Word, Excel, Outlook, PowerPoint and Project.
A satisfactory outcome from the employment reference check processes and education verification.
Possession of a Washington State Food Handler’s Card.
ServSafe certification within three months of hire and maintenance of certification thereafter.
Maintenance of a valid Washington State Driver’s License to Drive UW vehicles.

Nice To Haves

Experience in college or university food services.
Experience in a high-volume production setting.

Responsibilities

Collaborates with Unit Manager to ensure that goals and objectives are implemented.
Maintains the vision, values and priorities of the Department and works within the unit for alignment.
Monitors attendance and adjusts staffing to meet daily production needs.
Directs food production and work assignments for kitchen staff.
Ensures that unit work complies with all contracts, policies and procedures applicable to the operation.
Interviews and selects staff and ensures staff are on-boarded to the work unit and attend required HFS and UW required training.
Convenes and leads production meetings.
Instructs professional, classified, hourly and student staff on safe handling of food.
Maintains visibility and accessibility with customers, building managers and staff members.
Consults appropriately with HFS Human Resources to ensure that UW, HFS and bargaining unit policies, guidelines are followed in administering progressive, corrective action principles and union contracts are followed in addressing employee performance problems.
Identifies and utilizes multiple venues for soliciting customer feedback and responds to complaints, questions and special requests.
Ensures effective presentation skills that demonstrate preparation, research and delivery that are scaled for small, large and diverse groups.
Directs staff on unit operation policies and procedures.
Prepares and analyzes food costs of menu items.
Schedules employees to ensure proper staffing levels are maintained to meet customer service standards.
Ensures adherence to sanitation, safety and other food and kitchen safety programs.
Establishes and ensures that inventory par levels are maintained to minimize waste; manage the documentation and disposal of waste.
Contributes to the management of the inventory from ordering to utilization, including purchasing, receipt, storage, production, display, sale and serves as primary contact for vendors.
Ensures that displays, freezers and prep and storage areas are in clean and orderly condition and meet health department standards, including ordering routine maintenance.
Conducts in-service training as needed on unit safety, cash handling, food safety, food preparation and/or customer service.
Identifies and recommends strategies for introducing, promoting and evaluating new product lines.
Utilizes the Online Accident Reporting System (OARS) for every work accident and injury; notifying appropriate authorities and personnel.
Identifies and corrects unsafe conditions, such as, poor equipment or work habits that might lead to an accident.
Participates in monitoring and reviewing reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team.
Contributes to monitoring performance of products, services and programs and works collaboratively with vendors to make adjustments as necessary to meet established sales and service goals.
In conjunction with the Executive chef and/or Manager, works to ensure that there are appropriate controls on resources, including separation of controls between purchasing, receiving and counting inventory.
Continuously monitors the appearance of the food preparation, food production and event location areas for neatness, food safety and handling, adequate supplies and staff behavior that demonstrates excellent product and customer service.
Continuously seeks quality improvement in recipes through testing and execution with culinary staff and management with oversight from the Campus executive chef.
Designs and implements display cooking techniques and presentation that maximizes appearance and taste and conveys high quality.
Contributes culinary input and ideas that support growth and improvement of the unit brand.
Participates in creation of published and custom menus.
Collaborates with culinary staff and management to ensure that current and proposed recipes are accurate, up-to-date and meet business plan requirements.
Develops formal and informal training for culinary staff in food preparation, production and display, and assists with hands-on training and mentorship of a diverse culinary team that includes classified and student staff of all levels.
Designs and implements quality control measures to insure consistent taste, presentation and food safety.
Works in conjunction with the culinary team on CBORD/FSS project: recipe drafting, support in development of processes, recipe testing, maintaining timelines, upkeep of standards with subordinate staff members.
Supervises the work completed by direct reports, ensuring appropriate productivity, quality, customer service and adherence to UW and departmental policies and procedures.
Provides guidance to direct reports on requirements and/or opportunities for learning and professional development.
Engages, when necessary, in performance management of employees within the catering organization.
Prepares and conducts ongoing and timely performance appraisals for all employees, providing proper performance-based feedback.
Approves time and leave for assigned staff in Workday.
Under the general direction of the Campus Executive Chef, supports the recipe input and validation process for CBORD FSS. This may include drafting recipes following established format and process, answering clarifying questions for Dining Systems team, and performing or facilitating production testing for accuracy.