Executive Sous Chef | Full-Time | Missouri State University
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $65,000.00
Work Schedule
Standard Hours
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Job Description
Missouri State University Culinary Team is a distinguished culinary operation that handles the food services and event catering needs at Missouri State University. This team is committed to providing guests with superior dining experiences through creative menu planning, exceptional food preparation, and adherence to the highest standards of safety and sanitation. The team operates in a dynamic environment that caters to daily guests and special events, requiring a high level of professionalism, culinary expertise, and operational management. They work diligently to ensure that each culinary event runs smoothly, is cost-effective, and that the kitchen operates under a safe, productive, and... Show More
Job Requirements
- high school diploma or equivalent
- prefer 3-5 years experience as sous chef
- culinary school graduate preferred
- health and sanitation card as per state requirements
- foodservice management certification as per state requirements
- ability to stand, walk, and perform physical tasks such as lifting up to 100 lbs on occasion
- ability to work variable schedules including evenings and weekends
- excellent interpersonal and communication skills
- professional presentation and demeanor
- ability to multi-task and work efficiently under pressure
Job Qualifications
- prefer a minimum of 3-5 years as a sous chef
- high school diploma or equivalent required
- college degree preferred
- culinary school graduate preferred
- health & sanitation card per state requirements
- foodservice management certification as per state requirements
Job Duties
- executing the creation of menus and meal planning/production based on forecasted guest counts
- determining budgetary requirements and controlling the expenses relating to food supplies, kitchen equipment and materials
- analyzing food and labor production reports or other records, including menu engineering, for use in supervision and control of expenses
- procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts
- analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues
- interviewing, selecting, and hiring of employees
- suggestions and recommendations into the training, advancement, and promotion of employees
- planning, scheduling, and adjusting hours of work and specific responsibilities among employees
- handling and resolving employee complaints and issues
- implementing company policies and supervising to ensure others properly implement and administer company policies, including disciplining employees, substance abuse, firing, etc.
- customarily and regularly directing the work of at least two or more other half-time employee partners or their equivalent
- responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.
- notify supervisor of member/guest complaints at the time they occur, rectify, practicing service recovery, any complaints as soon as possible
- must be able to interact with guests professionally, helping them with changes and last-minute requests as needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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