Sous Chef - Vail Commons

Davidson College•Davidson, NC

About The Position

Davidson Dining is looking for an experienced Sous Chef to join our Culinary Team. The Sous Chef is responsible for the day-to-day culinary operations for an assigned location. They are hands on and accountable for all aspects of guest service, food quality, cleanliness, safety and sanitation, production, labor and ensuring all administrative and accounting responsibilities are completed according to policy. The Sous chef will lead the team, directing the activities of team members and provide consistent training, coaching, and development. Successful candidates are true people champions, have a passion for fresh, quality, food, and a dedication to providing the highest level of guest service. Surrounded by fresh ingredients and the best equipment, you will be immersed in a world that goes beyond food preparation – experimenting with different cuisines, flavors, and cooking styles. Sous chef will accurately and efficiently lead the team to prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include breakfast, lunch, dinner and special / catered events. The Sous Chef position is a 9-month - Full time benefited position that produces hot and cold food in quantity to service our guests 3-meals- a-day, 7-days-a-week. Night and weekend work required.

Requirements

Minimum 5 years’ experience in a high-volume kitchen able to produce hot and cold food; knowledge of safe food handling. practices and ensure compliance of state health guidelines.
Associate’s degree in culinary arts or High school diploma with 10 years of experience in high volume cooking
Experience in high volume / batch cooking.
Servsafe food protection Manager certified or ability to get certified within 30 days of employment.
Allertrain U certified or ability to get certified within 30 days of employment
Ability to read and understand recipes and measurements.
Strong knife skills.
Knowledge of various cooking techniques.
To know how to utilize kitchen equipment and cleaning equipment.
This role has physical demands including, but not limited to, lifting, bending, pushing, pulling, carrying and / or extended walking and standing.
Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.
Candidate must be willing to be hands on with staff and operations and be willing to work hours that include evenings and weekends.

Nice To Haves

SERV safe Manager certified
Allertrain U Certified
Two to three years’ experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred.
Catering experience

Responsibilities

Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery, and service schedules.
Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty.
Tastes all prepared food items.
Stores or discards excess food in accordance with safe food-handling procedures.
Ensure food and supply items are stored per standards.
Operates and maintains kitchen equipment as instructed.
Aids in production planning, record keeping and reporting as needed.
Aids in the ordering and receiving of all food and supplies as needed.
Reports needed maintenance, faulty equipment, or accidents to the supervisor immediately.
Attends in-service and safety meetings.
Maintains good working relationships with coworkers, customers, administrators, and managers.
Performs job safely while keeping a clean, safe work environment. Keeps refrigerators and storerooms clean and neat.
Aid with proper storage of foods according to health code policy.
Sanitation: supports sanitation standards, ensures proper product rotation, proper labeling, and monitors staff members in compliance with all NC Department of Environmental Health Codes and Davidson College and hospitality standards always.
Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.
Ability to work independently without close supervision. Lead food preparation of a station or a shift Work in sustainable manner to reduce food waste and maximize the use of ingredients.
Perform clean-up of kitchen which includes sweeping, mopping, and taking trash to dumpster.
Assists with food set-up for daily operation and for catered events. The Sous chef position may also assist in food production in other dining locations on campus.
Adhere to the uniform policy.
Any other duties assigned by the Supervisor.
Coordinate, plan, participate, and supervise the production, preparation, and presentation of food.
Well versed with food allergies and allergen free preparation methods
Supervise and participate in the production, preparation, and presentation of all foods per unit as assigned by the Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards.
Execution of events, assisting the catering chef with on-site catered events, plating all courses, working action stations for buffets and ensuring proper storage of food.
Menu research & development includes identifying current market trends, researching current cuisine and developing new recipes.
Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned.