AM Sous Chef

Appalachian State University•Boone, NC

11d•Onsite

About The Position

The Sous Chef plays a vital leadership role in the daily operations of a campus dining kitchen. This position supports the Chef de Cuisine in supervising food preparation, maintaining quality standards, training staff, and ensuring compliance with health and safety regulations. The Sous Chef is a role model for professionalism and teamwork, helping to create a positive and efficient work environment.

Requirements

Graduation from High School or possession of a GED
One year of experience in food preparation or service activities in a commercial kitchen
Experience in the field of work related to the position’s role may be substituted on a year-for-year basis.
Degrees must be received from appropriately accredited institutions.

Nice To Haves

Graduation from an accredited Culinary School
ACF Certification
Experience in large-scale dining operations
Two years of related experience
Obtain ServSafe certification within 1 year of employment

Responsibilities

Assist in controlling food, labor, and other controllable costs.
Project and order appropriate quantities of food and supplies.
Supervise food preparation and ensure proper portion sizes.
Develop and test new recipes; build proposed menus in Jamix.
Maintain sanitation standards in accordance with state policies.
Train cooks and provide continuous feedback to improve skills and performance.
Coach employees on food quality, presentation, and safety standards.
Schedule and direct staff to optimize efficiency and customer service.
Address personnel matters and support employee growth.
Serve as a role model, fostering trust, civility, and commitment.
Monitor trends and anticipate service issues to implement contingency plans.
Adapt daily work plans to address call-outs, stock issues, and unexpected events.
Maintain logs to track data and improve forecasting accuracy.
Communicate effectively with other supervisors to ensure smooth operations.
Positively resolve customer complaints using sound judgment.
Uphold campus dining expectations for service, professionalism, and appearance.
Promote a positive image of Campus Dining to students, staff, and guests.
Ensure compliance with university policies and cultural standards.
Attend training sessions as requested.
Seek guidance from the Executive Chef or Chef de Cuisine when needed.
Review culinary trends and customer feedback to enhance offerings.