Sous Chef

Kent State•Kent, OH

2d•Onsite

About The Position

Responsible for design and preparation of all food items in a unit; supervises employees in the unit engaged in specialty cooking and food preparation. Reports to Food Service General Manager or other designated supervisor.

Requirements

High school diploma or equivalent plus completion of two years of formal training in food service, restaurant management, or related area (or equivalent training or experience which provides comparable knowledge, skills, and abilities).
A minimum of three years of specialty cooking to include two years commercial cooking experience plus a minimum of four years of Chef experience as a lead or supervisor for a total of 7 years of experience.
Must acquire the Ohio Department of Health's Level Two certification in Food Protection during the employee's probationary period.
Culinary terminology
Food cost management techniques including ordering and inventory management, effective product selection, production and waste management
Interpersonal communication to effectively interact with University personnel and public in person and over the telephone (e.g., to talk to customers about food and service)
Culinary techniques including hot and cold food preparation and artistic food design
Menu development menu cost analysis and production management
Train and provide effective work direction to other employees
Manage time effectively and set priorities
Carry out or assist in implementing changes
Operate kitchen equipment
Accurately follow and expand recipes
Read, write, and accurately follow oral and written instructions
Perform basic mathematics (e.g., add, subtract, multiply, and divide whole numbers, fractions, and decimals, and to calculate percentages)
Operate a computer for data entry/retrieval
Demonstrate physical dexterity and lift 50 pounds
Travel on and off-campus depending on business segment position is covering
Must pass a security check.

Responsibilities

Designs, prepares, and directs preparation of all foods in the unit to include daily and specialty items, decorated foods, artistic food arrangements, and nonedible display work which may include ice carving, table setting, or table decoration.
Supervises as a member of the management team over Cooks, Food Service Workers, other classified staff, and student employees engaged in specialty cooking and food preparation; trains and instructs employees on food preparation and cooking to ensure foods are prepared properly; assigns and monitors work activities; coordinates work flow and schedule to ensure deadlines are met, priorities are recognized, and policies/procedures are followed; participates in the interviewing and selection of job applicants and the performance evaluation of assigned employees; may recommend personnel actions (e.g., hiring, termination, promotion, discipline, layoff/recall).
Functions as a member of the management team by attending management meetings for specifics units such as production, financial review and culinary planning.
Independently performs specialty cooking; preassembles ingredients (e.g., chops, sets up in line), assembles and cooks all food dishes (e.g., soups, sauces, casseroles, meats, fish, poultry, game, etc.), determines serving quantities operates kitchen equipment and applies standard cooking methods.
Plans menu for daily specials and special events.
Maintains inventory of food products and kitchen supplies; racks and maintains levels as need as part of management team; inspects quality and quantity upon arrival.
Initiates repair and purchase of equipment.
Samples food and equipment from vendors. Makes recommendations to management team about purchases of food and equipment.
Oversees cleanliness and sanitation of area in accordance with the Ohio Department of Health.
Operates computer to place orders and type correspondence.
Performs related duties as required.