Sous Chef

University of Vermont Health Network • Burlington, VT

11d • $28 - $42 • Onsite

About The Position

The Sous Chef supervises Line Chefs and Prep Cooks in preparing cold and hot food items and desserts in quantities determined by the menu for patients, employees, visitors, and catering requisitions. The role coordinates preparation and successful completion of meals according to established procedures. Under the direction of the Food Service Operations Manager, the Sous Chef assists with training, directing, and supervising Line Chefs and Prep Cooks, and assumes responsibility for these duties in the manager’s absence. The role works toward cost, quality, and regulatory objectives while supporting organizational strategic and operational objectives. This is a hands-on position and includes preparing meals a few shifts each week.

This is a full-time, 40-hour-per-week position. The schedule requires flexibility to work eight-hour shifts between 4:30 a.m. and 8:00 p.m., with the primary shift in the afternoons and evenings, 12 p.m. to 8 p.m. The position works Friday and Saturday nights every week and is off Sundays and Mondays. The listed salary range is $27.85 to $41.78 per hour, with a midpoint of $34.82.

Requirements

• A food safety certificate, such as ServSafe, is required.
• At least three years of experience in quantity food preparation.
• Five years of supervisory experience in an institutional or high-volume commercial food service establishment.
• Experience in recipe development.
• Ability to read, speak, write, and understand English.
• Ability to follow oral and written instructions and perform basic mathematical tasks.
• Knowledge of weights and measures conversion, cooking and baking vocabulary, and food preparation techniques.
• Knowledge of product identification, culinary terminology, cooking theory, and customer/client awareness.
• Strong customer and public relations skills.
• Ability to handle a wide variety of food products, including meats, seafood, vegetables, and items that may contain the top nine food allergens.
• Flexibility to work eight-hour shifts between 4:30 a.m. and 8:00 p.m., including Friday and Saturday nights.

Nice To Haves

• Culinary Arts training or a degree; equivalent combinations of education and experience will be evaluated individually.
• Experience in a healthcare environment is strongly preferred.

Responsibilities

• Supervise Line Chefs and Prep Cooks preparing cold and hot food items and desserts in menu-determined quantities.
• Coordinate food preparation and ensure meals are completed successfully according to established procedures.
• Assist in training, directing, and supervising Line Chefs and Prep Cooks under the direction of the Food Service Operations Manager.
• Assume responsibility for the Food Service Operations Manager’s duties in the manager’s absence.
• Prepare meals a few shifts each week.
• Achieve cost, quality, and regulatory objectives while meeting organizational strategic and operational objectives.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed