Sous Chef

Requisition ID: 2024-8700

of Openings: 1

Location: US-UT-Price Category: Customer Service/Support Position Type: Benefited Full-Time Job Classification: Non-Exempt College: USU Eastern Department: Statewide Campuses-USUE-Stud Affrs Advertised Salary: $32,070

Overview This Sous Chef works at USU Eastern in Price, Utah. They coordinate food production personnel, prepare a variety of foods, and ensure that quality and cost standards are consistently attained, including caterings.

Core Characteristics:

As representatives of Utah State University and primary contributors to its mission, all employees are expected to demonstrate the following characteristics:

• Take initiative.
• Maintain confidentiality.
• Be accountable.
• Behave ethically.
• Be honest and trustworthy.
• Demonstrate a strong work ethic.
• Be inquisitive.
• Be detail-oriented.
• Be self-motivated.
• Efficiently manage multiple tasks.
• Be a team player.
• Be committed to improving USU.

Responsibilities Reporting and Supervisory Responsibilities:

The Sous Chef reports to the Chef De Cuisine and provides supervision of shift managers, and hourly, and student employees assigned to work in Dining Services.

Duties and Responsibilities:

• Assist the Chef De Cuisine with menu development.
• Assist the Chef De Cuisine with food orders.
• Prepares and presents quality food and/or instructs and guides cooks and kitchen staff in the cooking and presentation of food.
• Monitors sanitation and safety to ensure standards and regulations are followed.
• Supervise assigned staff and student workers.
• Report part-time staff concerns to Chef De Cuisine and Director.
• Cleans, sanitizes and maintains work areas, utensils, and equipment.
• Attends to day-to-day problems concerning food and food supplies; detects and ensures disposition of spoiled or unattractive food as necessary.
• Inspects supplies, equipment, and/or work areas to ensure conformance to established standards.
• Determines production schedules necessary to ensure timely delivery of services.
• Reviews recipes and evaluates processes in order to continuously improve the effectiveness and quality of products being produced.
• Performs miscellaneous job-related duties as assigned.

Qualifications Minimum Qualifications:

Three years of applicable culinary experience OR two years of Culinary Arts training plus one year of experience is required.

Fundamental Abilities:

Within the scope and complexity of each position's responsibilities, each incumbent is expected to possess and demonstrate the following abilities:

• Communicates effectively both verbally and in writing.
• Analyzes information and evaluates results to select the best solution and solve problems.
• Monitor. Measures the performance of self; makes improvements and takes appropriate corrective action.
• Critical thinking techniques. Comes to well-reasoned conclusions, solutions, and approaches to problems.
• Team Building. Works to create a team-based environment. Consistently demonstrates cooperative behavior with colleagues, supervisors, and customers.
• Active Listening: Gives full attention when others are speaking;... For full info follow application link.

USU recognizes and values the importance of diversity and inclusion in enriching the employment experience of its employees and in supporting the university's academic mission of learning, discovery, and engagement. USU is an Equal Opportunity employer and does not discriminate in any of its programs and activities based on race, color, religion, sex, national origin, age, genetic information, sexual orientation or gender identity/expr ession, disability, status as a protected veteran, or any other status protected by University policy or local, state, or federal law (https://equity.usu.edu/non-discrimination).