CHEF, SOUS (HOURLY) (FULL TIME)

Reno, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Hourly

Compensation

Hourly

Exact $25.00

Work Schedule

Flexible

Benefits

Opportunities for training and development

Retirement Plan

Associate Shopping Program

Health and wellness programs

Discount Marketplace

Identity Theft Protection

Pet insurance

voluntary benefits

Medical

Dental

Vision

Life insurance

Disability insurance

Commuter Benefits

Employee assistance program

flexible spending accounts

Job Description

The University of Nevada Reno (UNR) is a prestigious public research university located in Reno, Nevada. Known for its commitment to excellence in education, research, and community engagement, UNR offers a vibrant campus environment and comprehensive opportunities for personal and professional growth. UNR's culinary services are managed by Compass Group, a global leader in foodservice management, ensuring high standards in food quality, safety, and customer satisfaction across campus dining facilities. As a cornerstone of the student and faculty experience, the food service team plays a crucial role in delivering nutritious, delicious, and visually appealing meals that meet diverse dietary needs and preferences. The University of Nevada Reno is actively seeking a full-time, hourly Sous Chef to join its campus culinary team. This position offers a competitive fixed pay rate of $25.00 per hour and requires an immediate hire, reflecting the urgency and importance of this role in supporting the university's foodservice operations. The Sous Chef will work closely under the Executive Chef to coordinate and prepare food according to established recipes and production standards while ensuring compliance with all food safety, sanitation, and quality control policies. This role demands a highly skilled culinary professional with a minimum of three years of culinary and team lead experience in a similar Sous Chef position, highlighting the need for both culinary expertise and leadership capabilities. The Sous Chef will oversee the activities of cooks and food service associates, manage inventory and supplies, and ensure that food handling, presentation, and portion control consistently meet or exceed university and regulatory standards. This position requires working flexible shifts, with additional details about scheduling to be provided during the interview process. The role also involves engaging with customers to address concerns while fostering a positive and service-oriented atmosphere. Working at UNR offers not just a job, but a career filled with purpose, learning, and the chance to make a meaningful impact within an educational community. The successful candidate will be empowered to contribute to a dynamic team environment where growth and professional development are supported. Benefits for this full-time position are comprehensive and include health insurance, dental and vision coverage, retirement plans, wellness programs, associate shopping discounts, pet insurance, voluntary benefits, commuter benefits, employee assistance programs, and flexible spending accounts. The University's commitment to diversity and inclusion means all qualified candidates will be treated fairly, encouraged to apply, and supported to perform essential functions effectively with or without reasonable accommodations. This opportunity is ideal for culinary professionals who excel in leadership roles and thrive in a fast-paced, service-driven environment where their skills directly contribute to enhancing the campus community's dining experience.

Job Requirements

Minimum three years culinary and team lead experience in a similar Sous Chef role
Ability to work full time with varying shifts
Knowledge of corporate, state, and federal food safety and sanitation procedures
Strong leadership and supervisory skills
Excellent culinary skills and ability to prepare food according to approved recipes and standards
Good communication skills for interacting with customers and team members
Capability to maintain cleanliness and sanitation of kitchen and equipment
Physically able to perform required cooking and kitchen duties

Job Qualifications

Minimum three years of culinary and team lead experience in a similar Sous Chef role
Proven ability to lead and supervise food service teams effectively
Strong knowledge of food safety, sanitation, and kitchen operations
Excellent culinary skills with the ability to follow recipes and production standards accurately
Effective communication and customer service skills
Ability to manage inventory and control food waste
Capability to work various shifts and adapt to dynamic schedules
Understanding of portion control and food presentation standards

Job Duties

Cooks and prepares food following approved recipes and production standards
Ensures all deadlines are met based on production orders
Supervises hourly food service associates including interviewing, scheduling, payroll, training, counseling, participating in reviews, and recommending disciplinary action as appropriate
Stores food in designated areas following all corporate, state, and federal food safety and sanitation procedures
Ensures proper food handling, presentation, portion control, and maintenance of appropriate serving temperatures
Maintains sanitation of equipment, supplies, and utensils, cleans workstation thoroughly before leaving area, and keeps display equipment clean during meal service
Interacts with customers to resolve complaints in a friendly, service-oriented manner and relays relevant information to supervisor
Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers
Keeps up with peak production and service hours
Monitors inventory and deliveries of product and supplies, tracks product production, consumption, and waste, and informs supervisor when supplies or product are low
Performs other duties as assigned