Sous Chef/Chef's Assistant
Job location: BYU–Hawaii
Employment Type: Full-time
Posted data: 2021-04-12
If you currently have a job on campus, please use the internal job board.Job Summary
To oversee shift in the absence of the Executive Chef. The Sous Chef is responsible for assisting the Executive Chef in all dining operation, including: The Seasider snack bar, catering, Farmer’s Market, Dinning operations, and any food outlets on campus. He/she is also responsible for the Food Service garden. As with the Executive Chef, the sous chef is responsible to produce consistently quality, appetizing, and appealing food products in a timely manner by coordinating preparation of all menu items, as directed by the Executive Chef.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
40 % Direct kitchen staff in food preparation and collaborates with the executive chef. Teaches culinary skills, oversees recipes are followed, and evaluates final product. Maintain a clean, sanitary, professional environment that meets State and Federal Health Department standards, and fosters a positive and uplifting atmosphere.
30% Assists in training, supervising, and overseeing Cook 2, Cook 1's, Interdepartmental Cooks and student employees in the absence of or as directed by the Executive Chef in order to produce quality food that is presented well, aesthetically appealing, and flavorful.
Helps prepare all menu items in advance as directed.
15% Create unbiased scheduling of staff and training.
10% Assists in creating new menus and new ideas to keep menu fresh with diversification of food choices. Assists the Executive Chef in coordinating the menu with all managers and the director.
5% Financial Accountability – Helps control food costs and reduce waste through the proper reuse and storage of food products. Also includes ordering and menu recommendations. Keep Overtime under control.
Must know and understand the mission statement of his/her department production area, Food Services Department's and how it accomplishes the University's mission statement that will motivate and uplift the department
Must know the whole operation and be able to step in and run each area or the whole department as needed or as directed by the Executive Chef.Competencies
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 the essential functions.
Understanding of the mission, goals, and objectives of the university and how the information technology supports and enhances essential services including teaching, research and support operations.Work Days
Must be flexible in working days and shifts.Education and/or Experience
Must have some knowledge of institutional large volume cooking, retail experience at a restaurant or comparable catering experience, and a minimum of five years of supervisory or related work equivalent.Language Skills
Must be able to write, speak and understand English fully for communication purpose.Mathematical Skills
Must have basic math skills.Computer Skills
Must have some knowledge of basic computer programs, Excel and Microsoft Word.Certificates, Training, Registrations
Must be ServSafe certified. First Aid and CPR trained perferred as well but not necessary.Other Skills and Abilities
Must have leadership and interpersonal skills and be able to communicate. An operating knowledge of food service equipment preferred. Must have working knowledge of Federal and State health regulations. Must have an understanding of food services terminology and be able to adjust recipes to fit the needs of menus.
Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Required to work with high risk equipment in a warm environment where a majority of work is done while standing. Often required to do moderate bending, lifting, and carrying of up to 50 lbs.
Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Equipment Used: Electric devices such as ovens, ranges, fryers, broilers, stovetops, steamers, kettles, braisers, choppers, food processors, grills, mixers, knives, slicers, etc.
Emotional Skills: Do not engage in verbal confrontation in public area. Use restraint with coworkers. Use private area if need be.
Job Hazards: Work normally performed indoors in a warm, humid environment. Hazards include but are not limited to working with high-risk equipment such as sharp knives, slicers, hot ovens and stoves. Other hazards could include physical strain from lifting.Training
The employee is required to attend all training that is mandated and/or approved by the supervisor and other training sessions as needed or determined by the supervisor.* More information may be requested as you progress through the recruiting process.