Sous Chef

University of Richmond

4d • $20 - $24

About The Position

SUMMARY: A member of the Dining Service's production team providing support to the managers in the planning and execution of daily food production. Directs and provides oversight of the work of food-service personnel and ensures that all meals are produced in a timely manner according to specified recipes while demonstrating leadership in food preparation and presentation, kitchen safety and sanitation, training, and customer service. WORKING CONDITIONS/PHYSICAL EFFORT: Food Services QUALIFICATIONS: Knowledge, skills & ability: Knowledge of and ability to exercise basic management principles, including leading and training staff Skilled in reading, mathematics, and written and verbal communication Ability to effectively communicate verbally and in writing; good math skills Ability to exercise flexibility and work under pressure to meet deadlines in a fast paced environment with frequent interruptions Ability to provide a high level of customer service Ability to monitor and/or maintain quality control standards Advanced knowledge of culinary techniques and practices Knowledge and ability to exercise creativity in food presentation, idea generation and menu planning Knowledge of equipment, supplies, services ordering and inventory control Knowledge of safe food handling practices and HACCP procedures Skilled in planning, production, and presentation of high quality food for meals and receptions for more than 1,000 guests Basic knowledge of computers and ability to learn new software. Ability to use computerized food production software Safe food handler certification or certification obtained within one year of hire, required. Requirement dependent on assigned unit EDUCATION & EXPERIENCE: H.S. Diploma or GED required; and Associate's degree in Culinary Arts required 3 years of experience in high volume corporate, hotel, restaurant, or college food service required or 5 years of experience in high volume corporate, hotel, restaurant, or college food service may substitute for Associate's degree in Culinary Arts and 3 years of experience in same; and 2-4 years supervisory experience preferred WORK HOURS: Full Time, Non-Exempt Monday - Friday 6:00am -3:00pm, Weekends vary SALARY STRUCTURE: Pay Grade 4 (Hiring Range $20.00 to $24.30 per hour) Located just minutes from downtown Richmond, Virginia, the University of Richmond blends the intimacy of a small college with exceptional academic, research, and cultural opportunities usually found only at large institutions. The mission of the University of Richmond is to educate in an academically challenging, intellectually vibrant, and collaborative community dedicated to the holistic development of students and the production of scholarly and creative work. A Richmond education prepares students for lives of purpose, thoughtful inquiry, and responsible leadership in a diverse world. Our strategic priorities are academic excellence, belonging and community, access and affordability, well-being, and experiential learning and community engagement. These priorities, coupled with strong benefits, makes the University of Richmond an employer of choice in the Richmond area. UR is a private, highly selective, liberal arts university with a welcoming spirit that prizes diversity of experience and thought. With more than 60 undergraduate majors and an average undergraduate class size of 15 students, the University provides a collaborative learning and research environment unlike any other in higher education, offering students an extraordinary combination of the liberal arts with law, business, leadership studies, and continuing education. The University of Richmond ranks number 30 among the nation’s best liberal arts colleges by US News and World Report, one of many accolades that showcases Richmond as a premiere place to grow professionally and personally.

Requirements

• Knowledge of and ability to exercise basic management principles, including leading and training staff
• Skilled in reading, mathematics, and written and verbal communication
• Ability to effectively communicate verbally and in writing; good math skills
• Ability to exercise flexibility and work under pressure to meet deadlines in a fast paced environment with frequent interruptions
• Ability to provide a high level of customer service
• Ability to monitor and/or maintain quality control standards
• Advanced knowledge of culinary techniques and practices
• Knowledge and ability to exercise creativity in food presentation, idea generation and menu planning
• Knowledge of equipment, supplies, services ordering and inventory control
• Knowledge of safe food handling practices and HACCP procedures
• Skilled in planning, production, and presentation of high quality food for meals and receptions for more than 1,000 guests
• Basic knowledge of computers and ability to learn new software
• Ability to use computerized food production software
• Safe food handler certification or certification obtained within one year of hire, required
• Requirement dependent on assigned unit
• H.S. Diploma or GED required
• Associate's degree in Culinary Arts required
• 3 years of experience in high volume corporate, hotel, restaurant, or college food service required or 5 years of experience in high volume corporate, hotel, restaurant, or college food service may substitute for Associate's degree in Culinary Arts and 3 years of experience in same

Nice To Haves

• 2-4 years supervisory experience preferred

Responsibilities

• providing support to the managers in the planning and execution of daily food production
• Directs and provides oversight of the work of food-service personnel
• ensures that all meals are produced in a timely manner according to specified recipes
• demonstrating leadership in food preparation and presentation, kitchen safety and sanitation, training, and customer service

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree