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Job ID: 158316

Chef - Sous Chef Catering
Utah Valley University


Date Posted May 4, 2021
Title Chef - Sous Chef Catering
University Utah Valley University
Orem, UT, United States
Department Dining Services
Application Deadline 5/31/2021
Position Start Date Available immediately
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  • Classified Staff
  • Dining Services
 
 


Chef - Sous Chef Catering


Position Category
: Staff - Full-Time

Summary:

UVU Dining Services is seeking to hire a full-time Sous Chef to join our team. The Sous Chef is directly responsible for the accuracy, quality, and cooking/baking of the department's high-volume food production. Must be self-motivated and adaptable to ensure production goals are being met for all catered events. Manages cooking/bakery/pantry assistants while ensuring all departmental policies are followedwith an emphasis on safety, sanitation, and HACCP guidelines. Supervises the daily operations of the kitchen, such as receiving, while focusing on managing waste and maximizing productivity and quality. Communicates inventory shortages and purchasing needs in a timely fashion to ensure continuous production. Ensures that all recipes, food preparation, and presentations, meet the Director's specifications with a strong commitment to consistency. The Sous Chef will employ his or her culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. A certain degree of creativity and latitude is expected. Makes recommendations on staffing needs and ensuring employees are following all kitchen procedures. The Sous Chef is an integral part of the catering team and will assist in any part of the department as needed including front of the house.

UVU offers an excellent benefits package which includes a generous leave policy, 12 paid holidays, affordable medical and dental insurance options, life and AD&D insurance, tuition waiver (undergraduate resident) for employee and dependents and substantial employer contribution to a retirement plan.

Required Qualifications:

Formal training and accreditation from an accredited culinary institute with three to six years of experience working as a sous chef, or equivalent combination of education and experience.

ServSafe certification, valid drivers license, and Utah food handlers permit.

Knowledge, Skills and Abilities:

  • Requires knowledge and familiarity with standard concepts, practices, and procedures within the food production field with an emphasis on safety and sanitation.
  • Strong understanding and knowledge of the role of Sous Chef in the kitchen.
  • Knowledge of food handling procedures, HACCP, safety, inventory management, and staff management.
  • Knowledge of local Health Department requirements pertaining to sanitation and food safety.
  • Skills in producing a high volume of food in a timely manner, which is accurate, complete, and of high quality.
  • Skills in reading, analyzing, and interpreting recipes.
  • Skills in effectively presenting information and responding to questions from supervisors, co-workers, customers, and the general public.
  • Skills in reading and interpreting related measurements of the industry such as pound, grams, temperature degrees F and C.
  • Skills in concepts such as fractions, percentages, ratios and proportions including the calculation and interpretation of such things as food costs, labor cost and other food service reports.
  • Skills in time management and task prioritization.
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
  • Demonstrated ability to analyze problems and recommend solutions.
  • Ability to interpret and act on a variety of instructions which may be furnished in written, oral, diagram, or schedule form.
  • Ability to competently read, write, and speak in English.
  • Ability to exercise mature judgment.
  • Must be able to lead and inspire staff.
  • Ability to improve from feedback.
  • Ability to treat co-workers, supervisors and staff and faculty/guests with respect and courtesy.


Preferred Qualifications:

Formal training and accreditation from an accredited culinary institute; or a Bachelors degree (B.A.) or equivalent from a four-year college or technical school; or 6 years experience and/or training; or equivalent combination of education and experience.

Physical Requirements:

Physical abilities include continuous walking, reaching, kneeling, bending, standing, grasping, pushing/pulling and ability to lift greater than 25 lbs. Must be able to talk, hear, see and fine hand manipulation.

Benefits Summary:

UVU offers an excellent benefits package which includes a generous leave policy, 12 paid holidays, affordable medical and dental insurance options, life and AD&D insurance, tuition waiver (undergraduate resident) for employee and dependents and substantial employer contribution to a retirement plan.

FLSA: Exempt

Pay Range: $35,568 to $42,914

Advertisement Number: STA11821

Open Date: 03/15/2021

Review Start Date: 03/21/2021

Close Date: 5/31/2021

Open Until Filled: No

Special Instructions to Applicant:

To apply, visit: https://www.uvu.jobs/postings/22315

Employment decisions are made on the basis of an applicants qualifications and ability to perform the job without regard to race, color, religion, national origin, sex, sexual orientation, gender identity, gender expression, age (40 and over), disability, veteran status, pregnancy, childbirth, or pregnancy-related conditions, genetic information, or other bases protected by applicable federal, state, or local law.


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