Sous Chef (West Campus)

Oakwood Village•Madison, WI

10d•Onsite

About The Position

The Sous Chef position reports to the Executive Chef and is responsible for developing and executive culinary results to exceed customer expectations. Oversight and supervision of dining staff, all service, production and presentation standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Requirements

Culinary techniques to food preparation
Management of final presentation and service of food
Vendor relationship management
Inspection of supplies, equipment, or work areas
Communication with supervisor regarding equipment purchase or repairs
Purchasing of food and supplies
Quality control practices for receiving products
Determining production schedules and staff requirements
Adherence to company standards for safety, food handling, sanitation, uniform guidelines, and productivity
Compilation and recording of production or operational data
Management of department controllable expenses (P&L)
Inventory management
Resident relationship management
Assistance with review process for production staff
Instruction, training, and supervision of cooks and other workers
Providing excellent customer service

Nice To Haves

Menu writing
Cycle of cost control utilizing appropriate recipes and costing measures
Oversight of catering operations
Determining production schedules and staff requirements
Assisting with review process for production staff

Responsibilities

May assist with menu writing and cycle of cost control utilizing appropriate recipes and costing measures.
Responsible for the quality of all food products and ensure that standards are met, to include preparation of all foods and final presentation.
Support dining team with all aspects of food production, execution and presentation.
May assist with oversight of all aspects of catering operations.
Assist in maintaining vendor relationships.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Communicate with supervisor regarding equipment purchase or repairs.
Assist supervisor with purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
May assist in determining production schedules and staff requirements necessary to ensure timely delivery of services.
Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
Compile and record production or operational data on specified forms.
Manage department controllable expenses (P&L) including food costs, labor, and overhead costs.
Assist with inventory.
Manage resident relationships to maintain resident satisfaction.
Assist with review process for production staff.
Instruct, train, and supervise cooks or other workers in the preparation, cooking, garnishing or presentation of food to maintain excellent standards.
Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.
May perform other duties and responsibilities as assigned.