Food Service Sous Chef

Job description

Description

Jackson College is seeking qualified applicants who believe in making a difference for our students and community. If you are passionate about what higher education can do for our community, think about joining our Jackson College team. We are actively involved in providing service to the neighborhoods we live in and serve. By having training and education close to home, we help support local economic development and make a positive impact on those who live here. We have competitive wages, excellent benefits, along with wonderful employee incentives! Because of our promise to Total Commitment to Student Success (TCS2), Jackson College is committed to finding innovative ways to identify and break down student barriers every day. Apply now to be a part of our family atmosphere and help start making dreams come true. Currently we are seeking a Sous Chef to work in our Dining and Culinary Services Department, Under the Director of Dining and Culinary Operations and Executive Chef, 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 Executive Chef, acts as a working supervisor in training, coordinating and evaluating the work of the lower level cooks. The Sous Chef performs the more difficult production duties and participates in the recipe and product development.

Essential Functions

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 clean and professional in appearances at all times.Follow directions and implement instructions from the Executive Chef.Pursue and complete directives with limited supervision.Ability to complete monthly inventory.Supervise cooks and all back of house operations per the instructions of the Executive Chef.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 Executive ChefResponsible 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 Executive Chef 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 College’s beliefs, values, mission and vision and being in agreement to be evaluated by same.Minimum Qualifications

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 environmentCommunicate 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 changeRemain calm and professional at all timesOperate food services 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 Associate’s 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. ServSafe Certificate required.

    Supplemental Information

    Jackson College only accepts on-line applications though this system. For assistance with this, please call 517-796-8468.

    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 (2014-2016) 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.

    Jackson College is an Equal Opportunity Employer that actively supports workforce diversity.

     

     

     

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    Job No:
    Posted: 1/23/2021
    Application Due: 2/5/2021
    Work Type: Full Time
    Salary: