Sous Chef

SUMMARY

Under the Executive Director of Auxiliary Service, and Chef de Cuisine, the Sous Chef is responsible for aiding in the organization, coordination, and supervision of the preparation of hot food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards. The Sous Chef, under the supervision of the Chef de Cuisine, acts as a working supervisor in training, coordinating, and evaluating the work of the lower-level cooks. The Sous Chef performs the most difficult production duties and participates in the recipe and product development.

Must be available to work between 8am and 10pm Monday- Sunday. Essential Functions ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Select and develop menus, recipes and other requests made by the client and Executive Chef.

Listen and effectively respond to the needs of the client.

Continuously create and oversee new menu options.

Proactively identify opportunities to nurture client relationships and grow sales.

Provide outstanding customer service support.

Ensure that all kitchen equipment is always clean and professional in appearance.

Follow directions and implement instructions from the Chef de Cuisine.

Pursues and complete directives with limited supervision.

Ability to complete monthly inventory.

Supervise cooks and all back of house operations per the instructions of the Chef de Cuisine.

Supervises and participates in the quality and quantity preparation of all meals and specialty items.

Checks production sheet against inventory to assure necessary items are on hand; plans for backup items as needed.

Ensures products are made to specification and reviews recipes for variances in finished product, including yield, appearance, taste, texture. Takes corrective action as needed in the absence of the Chef de Cuisine.

Responsible for the timely delivery, setup and dispensing of all items as specified.

Responsible for the proper storage and utilization of leftovers.

Ensures proper rotation and storage of all products.

Helps forecast and order food and supplies.

Assists the Chef de Cuisine in developing strategic plans, research, development and testing of new recipes and menus.

Maintains good customer relations through attitude, appearance, and attention to detail in daily work.

Reports feedback from customer to supervisor.

Implements and maintains proper safety and sanitation standards in the workplace.

Knows and follows all College and Food Service policies and procedures.

Responsible for understanding, supporting and actively demonstrating the Colleges beliefs, values, mission and vision and being in agreement to be evaluated by same.

SUPERVISORY RESPONSIBILITIES

Reports to and works under the Director of Auxiliary Services, Dining Director, and Chef de Cuisine. Work is performed independently according to college policies and procedures and State health and nutritional guidelines. Employee assists Chef de Cuisine with assigning tasks, providing priorities, training and monitoring the duties of food preparation staff.

CONTACTS AND PURPOSE OF CONTACTS

Internal: Frequent contact with college employees regarding dining services and catering orders.

External: Frequent contact with customers regarding special events catering and food service vendors.

Minimum Qualifications KNOWLEDGE SKILLS AND ABILITIES REQUIRED

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Knowledge of:

Food preparation methods and techniques.

Proper cook times, temperatures and food preparation procedures and techniques.

Current culinary trends

Inventory control

Basic ordering techniques and maintenance of par stock

On and off-site catering.

Common kitchen appliances and utensils.

Safety and sanitation principles as they relate to food service and kitchen maintenance.

Ability to:

Work with minimal supervision and manage personal and subordinate staff workloads.

Multi-task in a high paced environment

Communicate and problem solve; must be able to communicate with employees, community members, and implement and maintain production records.

Organize personnel, work and materials for maximum productivity.

Be adaptable and flexible to change

Remain calm and professional at all times

Operate food service equipment/appliances.

Observe safety requirements and safe work practices and methods as required.

Establish and maintain cooperative work relationships.

The knowledge, skills and abilities required are often obtained by completing an Associates Degree in culinary arts, minimum two years of experience in a culinary management/supervisory/lead role position in a high-volume catering environment, or an equivalent combination of education and culinary management experience. Willing to obtain or possess a ServSafe Manager Certificate required.

PHYSICAL DEMANDS

Frequent reaching, walking, standing, lifting, stooping, or carrying of equipment and materials may be required. Incumbents may be required to lift and carry up to 50 pounds. Incumbent may be exposed to moving mechanical parts, risk of electrical shock, and fumes.

WORK ENVIROMENT

Work is generally performed in a Commercial Kitchen, Dining and Catering Environment, with frequent interruptions and irregularities in the work schedule. Work hours may vary and frequent evening and weekend hours are required. Travel may be required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This description is intended to indicate the kinds of tasks and levels of work difficulty that will be required and shall not be construed as declaring the specific duties and responsibilities. It is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of employees under his or her supervision. The use of a particular expression or illustration describing duties shall not be held to exclude other duties not mention Supplemental Information

Jackson College only accepts on-line applications though this system. For assistance with this, please call ....

Please use your legal first and last names on your application. If you are hired, you will have the opportunity to identify and utilize your preferred name.

The Jackson College Nepotism policy prohibits hiring of a relative or someone with a familial relationship to work in the same instructional department, office or administrative unit of the College including spouse, child, stepchild, parent, stepparent or sibling of the employee or spouse, aunt, uncle, niece/nephew, grandparent, grandchild, and members of the same household including domestic partner.

It is important that your application show all the relevant education and experience you possess (even if you are repeating it from your resume or cover letter). For instance, do not say, "See Resume or C/V." Your resume, cover letter, and if a degree is required an unofficial transcript must be attached to your application. Applications will be rejected if incomplete.

When you apply for the position, you will get to the document upload area where you will be given an opportunity to attach your documents such as your vita, transcripts, etc.. Instructions will also be found there.

The College reserves the right to request proof of degree or certification at a later date if these documents are required as part of the qualifications for the position. Final candidates will be subject to a criminal background as part of the employment process.

If selected you will be required to complete the US Citizenship and Immigration Services, Employment Eligibility Verification form I-9 and provide documentation verifying identity and eligibility to work in the United States. Jackson College is NOT able to support Visa applications for employment at the college. Applicants must already be eligible to work in the United States to be considered.

Applicants with disabilities may request accommodation to complete the application and interview process. Please notify Human Resources at least three (3) working days prior to the date of need.

A copy of Jackson College's Annual Security Report and Annual Fire Safety Report is available on the JC Campus Safety & Security website. The security report contains crime statistics for the previous three years for all of our campus locations and the annual fire safety report, which contains statistics for any reported fires in campus housing units and fire safety systems in these buildings. Additionally, the report contains policies, available resources and information concerning personal safety, fire safety and reporting procedures for both crimes and fires.

Applicants have rights under Federal employment laws . Jackson College is an Equal Opportunity Employer that actively supports workforce diversity.