Chef - Sous Chef Catering - Utah Valley University in Orem Utah

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Utah Valley University

Orem, Utah


United States
(JPF05616)

Categories

Detailed Job Description

Supervises and oversees food production. The Sous Chef supervises the daily operations of a kitchen. This position must be familiar with a variety of the field’s concepts, practices, and procedures. Provides leadership and direction to kitchen personnel. Relies on experience and judgment to plan and accomplish goals. Performs a variety of complicated tasks. Generally supervises kitchen and cooking assistants. The Sous Chef reports directly to the Chef. Ensures that all recipes, food preparation and presentations meet the Chef’s specifications with a strong commitment to quality. Maintains a safe, orderly and sanitized kitchen.

Minimum Qualifications

Require formal training and accreditation from an accredited culinary institute with 3-6 years of experience working as a line cook or sous chef, or equivalent combination of education and experience.

Knowledge

Good understanding of the role of the Sous Chef in the food production with the ability to analyze problems and recommend solutions.

Knowledge of food handling procedures, food and beverages cost principles, inventory management and staff management.

Skills

LANGUAGE SKILLS
Skills in reading, analyzing, and interpreting business related documents such as, technical procedures, and/or government regulations, recipes.

Skills in writing reports, evaluations, and standardized recipes.

Skills in effectively presenting information and responding to questions from supervisors, co-workers, customers, and the general public.

Skills in communicate effectively with others, both orally and in writing.

Skills in exercising mature judgment.

MATHEMATICAL SKILLS
Skills in reading and interpreting related measurements of the industry such as pound, grams, temperature degrees F and C, and to use concepts such as fractions, percentages, ratios and proportions including the calculation and interpretation of such things as food costs, labor cost and other food service reports.

Abilities

REASONING ABILITY
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

Ability to interpret and act on a variety of instructions which may be furnished in written, oral, diagram, or schedule form.

Pay Range

$33,385 to $41,731 annually

Special Instructions to Applicants

Under “Reference’s Letter” Please list a minimum of three contacts. References may be contacted at some point during the screening and selection process.

Keyword Phrases

  • Food Services
  • Chef - Sous Chef Catering
  • student centered teaching organization
  • building communities of engaged learners
  • beautiful mountain location
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Employment Type:Administrative Staff
Degree Required: Not Specified
Experience: See Job Description
Level of Job: See Job Description
Salary: See Job Description
Type of School:4 - Year / Masters Institution
Application Requirements: CV/Resume
Cover Letter
References