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Supervise and oversee food production. The Sous Chef supervises the daily operations of a kitchen. Is 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. Supervises kitchen and cooking assistants. The Sous Chef reports directly to the Executive Chef. The Sous Chef ensures that all recipes, food preparation and presentations meet the Executive Chef’s specifications with a strong commitment to quality. Maintains a safe, orderly and sanitized kitchen.
Requires formal training and accreditation from an accredited culinary institute with 3-6 years of experience.
Requires a valid and current Food Handler’s Permit.
Prefer 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 and talent.
Must have a good understanding of the role of the Sous chef in the food production with the ability to analyze problems and recommend solutions. Must possess the ability to communicate effectively with others, both verbally and in writing; and the ability to exercise mature judgment. Must possess the knowledge of food handling procedures, food and beverages cost principles, inventory management and staff management.
Ability to read, analyze, and interpret business related documents such as, technical procedures, and/or government regulations, recipes. Ability to write reports, evaluations, standardized recipes. Ability to effectively present information and respond to questions form supervisors, co-workers, customers, and the general public.
Ability to read and interpret 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.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Must have the ability to interpret and act on a variety of instructions which may be furnished in written, verbal, diagram, or schedule form.
Under “Reference’s Letter” Please list a minimum of three contacts. References may be contacted at some point during the screening and selection process.
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