SOUS CHEF- Performance Athletics Nutrition- University of HOUSTON

Compass Group•Houston, TX

16h•$55,000 - $60,000•Onsite

About The Position

At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Chartwells Higher Ed is seeking an energetic ATHLETICS Executive Sous Chef on the campus of the University of Houston. In this role, you will be responsible for overseeing kitchen and culinary food service operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for a high-volume and high end dining Culinary professional. This position participates regularly in performing FOH duties for high end client and must always maintain professional appearance. The Chartwells culinary team is to be present for all events in Bright Athletic Dining. Directly responsible for the daily FOH & BOH prep, setup, and operation of the team dining meals requested from all UH sports, teams, dietitians, and coaches. The Athletics Sous Chef will help oversee all athletics dining plus concessions and premium suites for home games! This position also participates in program development with the management team to include menu development, product selection, equipment selection and program enhancements. Training and development of kitchen staff of performing duties and coordinating work of production employees to promote efficiency of operations. The culinary team is responsible for ordering and inventory levels.

Requirements

Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities

Nice To Haves

A.S. or equivalent experience
Some progressive culinary/kitchen management experience, depending upon formal degree or training
Catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences helpful
ServSafe certified - highly desirable

Responsibilities

Assists the Executive Chef with managing cost controls and control expenditures for the account
Assists the Executive Chef with planning and creating menus
Produces and execute catering events
Rolls out new culinary programs in conjunction with Company marketing and culinary team
Overseeing kitchen and culinary food service operations while maintaining a safe and sanitary work environment for the staff.
Prepare or direct the preparation of meals in accordance with corporate programs and guidelines.
Participates regularly in performing FOH duties for high end client and must always maintain professional appearance.
Directly responsible for the daily FOH & BOH prep, setup, and operation of the team dining meals requested from all UH sports, teams, dietitians, and coaches.
Oversee all athletics dining plus concessions and premium suites for home games!
Participates in program development with the management team to include menu development, product selection, equipment selection and program enhancements.
Training and development of kitchen staff of performing duties and coordinating work of production employees to promote efficiency of operations.
Responsible for ordering and inventory levels.