Sous Chef (Full Time)
About The Position
The Sous Chef helps the Executive Chef prepare and cook food and coordinates the activities of cooks and other food-service associates. The role assumes responsibility for kitchen and food-service associates when the Executive Chef is absent. This is a full-time position at the University of Minnesota in Minneapolis, Minnesota. The schedule varies by day and hour and includes nights and weekends. The pay range is $26.00 to $29.00 per hour. The position supports daily kitchen operations and food production, including recipe-based preparation, meeting production deadlines, food safety and sanitation, inventory monitoring, and customer service. The role also supervises hourly food-service associates and may perform other duties as assigned. Work may be affected by periods of reduced or ceased food-service needs during educational facility breaks; such periods may be unpaid temporary layoffs. Depending on business needs, year-round work may be required, potentially at another location during break periods.
Requirements
- Prior experience assisting the Executive Chef with daily kitchen operations and food production.
- Ability to perform the essential functions of the position satisfactorily, with or without a reasonable accommodation.
Responsibilities
- Cook and prepare food according to approved recipes and production standards.
- Ensure production deadlines are met based on production orders.
- Supervise hourly food-service associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews, and recommending disciplinary action as appropriate.
- Store food in designated areas in accordance with corporate, state, and federal food-safety and sanitation procedures.
- Ensure proper food handling, presentation, portion control, and serving temperatures.
- Maintain sanitation of equipment, supplies, and utensils; thoroughly clean the workstation before leaving.
- Keep display equipment clean and free of debris during meal service and meet sanitation, safety, production, and merchandising requirements.
- Interact with customers and resolve complaints in a friendly, service-oriented manner.
- Relay relevant information directly to the supervisor.
- Understand daily menu items and explain them accurately to associates and customers.
- Keep up with peak production and service hours.
- Monitor inventory and product and supply deliveries.
- Track product production, consumption, and waste; inform the supervisor when supplies or products are low.
- Assume responsibility for kitchen and food-service associates in the Executive Chef’s absence.
- Perform other duties as assigned.
Benefits
- Opportunities for training and development
- Retirement plan
- Associate shopping program
- Health and wellness programs
- Discount marketplace
- Identity theft protection
- Pet insurance
- Voluntary benefits, including critical illness insurance, accident insurance, hospital indemnity insurance, legal services, and an auto and home program
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance and AD&D insurance
- Disability insurance
- Commuter benefits
- Employee assistance program
- Flexible spending accounts (FSAs)
- May be eligible for paid and/or unpaid time off benefits in accordance with applicable laws
- Instapay through the One @Work app
- Competitive wages
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What This Job Offers
Job Type
Full-time
Education Level
No Education Listed
