Sous Chef - The Cellar - 501361
Sous Chef - The Cellar - 501361
The Cellar is an on campus pub-style restaurant located in the Tyler Haynes Commons in the heart of campus, overlooking beautiful Westhampton Lake. The Cellar is a popular evening spot where friends gather to share a snack, sandwich, or full dinner, and enjoy a cold beverage. A diverse schedule of local live entertainment, karaoke, and even popular sporting events on a big-screen TV offers something for everyone.
The Sous Chef is a member of the Dining Service's production team, supporting the managers in the planning and execution of daily food production. The Sous Chef directs and supervises the work of foodservice personnel and ensures that all meals are produced in a timely manner according to specified recipes. The Sous Chef demonstrates leadership in food preparation and presentation, kitchen safety and sanitation, training, and customer service.
In the assigned unit, this position may perform some or all of the following:
- Produces a high volume of quality foods according to established standards and deadlines.
- Maintains quality and cost controls by adhering to specified recipes, maintaining production records and appropriate inventory levels, and actively monitoring food usage and waste.
- Assists in meeting special diet requests. Monitors internal food labeling to ensure the proper and visible identification of common food allergens.
- Monitors proper and safe use of all production equipment, and maintain a safe work environment. Reports and/or rectifies safety hazards.
- Manages daily cleaning duties for walk-in refrigerators, freezers, production, and storeroom areas.
- Utilizes computerized food production software for forecasting, ordering, production, inventory, and financial evaluation.
- Assists in scheduling staff for daily duties.
- Orders all produce; inventories same. Assists in the ordering and evaluation of other foods and related supplies.
- Contributes to menu development and product selection. Keeps current in collegiate food trends.
- Opens or closes the kitchen daily according to established procedures.
- Perform other duties, including acting as a relief manager, as assigned.
- Assists the managers by supervising catering and commissary operations and staff. Provides leadership and hands-on direction, training, and supervision to food production staff utilizing current techniques in production, presentation, and service.
- Ensures food production meets established quality standards through the use of specific recipes and instructions.
- Supervises and maintains required levels of sanitation and safety standards in all production areas, according to the Virginia health code regulations and internal standards.
- Assists in organizing monthly and bi-annual culinary training programs. Assists in producing training materials and updating the operations manual.
- Advanced knowledge of culinary techniques and practices.
- Knowledge of and ability to exercise creativity in food presentation, idea generation, and menu planning.
- Knowledge of supplies, equipment, and/or services ordering and inventory control.
- Knowledge of and ability to exercise basic management principles, including leading and training staff.
- Knowledge of safe food handling practices.
- Basic knowledge of computers and ability to learn new software.
- Skilled in the planning, production, and presentation of high quality food for meals and receptions for more than 1,000 guests.
- Skilled in reading, mathematics, and written and verbal communication.
- Ability to effectively communicate verbally and in writing; good math skills.
- Ability to exercise flexibility and work under pressure to meet deadlines in a fast paced environment with frequent interruptions.
- Ability to provide a high level of customer service.
- Ability to monitor and/or maintain quality control standards.
- Ability to use computerized food production software.
EDUCATION & EXPERIENCE:
- High school diploma or GED.
- Associate degree in culinary arts and 3 years' experience in high volume corporate, hotel, restaurant, or college food service, or 5 years' experience in same.
- Supervisory experience preferred.
- Safe food handler certification preferred, or certification obtained within one year of hire.
- Full-time non-exempt position
- This position requires a flexible schedule throughout the year; Rotating Days, Hours, and Weekends
- During the academic year, availability needed between 2:30 p.m. - 2:00 a.m.
- During Fall and Spring Break, and during Thanksgiving and Winter Breaks; days and hours may vary
- During the summer, The Cellar is closed and this position works in another department with hours to be determined
Pay Grade 4
To see more detailed salary information please review the University of Richmond's Compensation Structure.