Sous Chef - Residential Dining (multiple opportunities)

University of Washington Medical Center•Seattle, WA

3d•Onsite

About The Position

Housing & Food Services has an outstanding opportunity for a Sous Chef to join their team. The Sous Chef for UW 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.
Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration.

Nice To Haves

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

Responsibilities

Provides leadership and strategic direction by aligning unit operations with departmental goals, values, and priorities while leading production meetings and maintaining stakeholder relationships.
Recruits, onboards, trains, and develops staff, ensuring completion of required training and fostering a safe, inclusive, and high-performing work environment.
Oversees daily kitchen operations, including staffing, scheduling, food production, and work assignments to meet service and production demands.
Ensures compliance with contracts, policies, union agreements, food safety standards, sanitation requirements, and workplace safety regulations.
Delivers exceptional customer service by gathering feedback, resolving concerns, responding to special requests, and maintaining strong customer and partner relationships.
Manages inventory, purchasing, vendor relations, waste reduction, and facility upkeep to support efficient and cost-effective operations.
Monitors financial and operational performance through analysis of food costs, production records, staffing schedules, and financial reports to achieve business goals.
Drives culinary excellence by improving recipes, developing menus, implementing quality control measures, and enhancing food presentation and display techniques.
Supervises and evaluates staff performance, conducts performance appraisals, manages time and leave approvals, and supports employee growth and accountability.
Supports CBORD Food Service Suite (FSS) initiatives by developing, validating, testing, and maintaining recipes and production standards in collaboration with culinary and dining systems teams.