Sous Chef

Vanderbilt University•Nashville, TN

49d

About The Position

The Sous Chef for Vanderbilt Campus Dining will be responsible for day to day kitchen operations for a specific dining location. This position will oversee kitchen activities including food preparation, food presentation, menu planning, execution and culinary excellence. This position will cover shifts and act as unit manager in the absence of unit manager. Reporting directly to the unit Chef or General Manager (or other position, depending on location), this position is responsible for assisting in supervising staff and plays a large role in supporting productive employee relationships which embrace sustainability and influence a positive team environment.

Requirements

A high school diploma or GED is necessary.
ServSafe Manager certification within 30 days of hire is required.
AllerTrain U certification within 30 days of hire is necessary.
Ability to teach, coach, mentor and assess performance; take corrective or disciplinary action when needed is necessary.
Ability to learn and adapt to new systems and applications is necessary.
Basic computer skills and an ability to work in Microsoft Office applications (Word, Outlook, Excel) is necessary.
Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse population is necessary.
Ability to meet multiple deadlines and manage competing priorities is necessary.
Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.) is necessary.
Strong time management, organizational and multi-tasking skills and an eye for detail is necessary.
Manage people, maintain confidentiality and be accountable for Vanderbilt assets is necessary.

Nice To Haves

An Associate's degree from an accredited higher education institution with specialized training in Culinary Arts is preferred.
A minimum of three (3) years' experience in the food & beverage industry is preferred.
A minimum of one (1) year experience in a culinary management role is preferred.
Operational experience with a variety of food service applications and computerized menu management systems is preferred.

Responsibilities

Provide leadership and direction over all kitchen activities, including food preparation, food presentation, food portioning, kitchen organization and sanitation.
Supervise staff with responsibilities for planning, coordinating, and controlling work schedules, and following departmental procedures and policies.
Write menus and effectively utilize the menu management system to provide menu and nutritional information to student
Train, engage, and guide culinary staff in menu execution, cooking techniques, ingredient utilization, equipment operation, kitchen flow, time management, food safety, and sanitation.
Monitor and record inventory and place orders for food, beverage, dry goods and other supplies, while maintaining unit budgetary guidelines.
Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner.
Develop and test new recipe options based on customer feedback.
Monitor and control food waste and identify opportunities for improvement of food/labor costs
Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
Supervise hourly union staff and know, understand, and ensure compliance with Collective Bargaining Contract. This includes direct supervision and documentation of all disciplinary processes.