Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $65,000.00
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Job Description
Missouri State University is a reputable educational institution known for its commitment to academic excellence and community engagement. The university operates a culinary team responsible for delivering high-quality dining experiences to students, faculty, staff, and guests across campus. This position is integral to ensuring the culinary operations align with the university's standards of service, quality, and efficiency. The institution values professionalism, teamwork, and innovation and supports its employees with comprehensive benefits and a supportive work environment.
The Executive Sous Chef at Missouri State University takes on a pivotal leadership role within the culinary department. This role is designed t... Show More
The Executive Sous Chef at Missouri State University takes on a pivotal leadership role within the culinary department. This role is designed t... Show More
Job Requirements
- High school diploma or equivalent
- Prefer 3-5 years of experience as a sous chef
- Culinary school graduate preferred
- Health and sanitation card per state requirements
- Foodservice management certification as per state requirements
- Ability to work variable hours including evenings and weekends
- Strong interpersonal and communication skills
- Professional presentation
- Ability to handle physically demanding tasks including lifting up to 100 lbs
- Availability for attendance at daily briefings and additional hours as required
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 and 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 expenses related to food supplies, kitchen equipment and materials
- Analyzing food and labor production reports or other records including menu engineering for supervision and control of expenses
- Procuring food supplies and kitchen equipment, organizing inventories and participating in inventory counts
- Analyzing the workplace and implementing policies to provide safe workplace practices and resolving safety issues
- Interviewing, selecting and hiring employees
- Making suggestions and recommendations for 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 including disciplining, substance abuse management and firing
- Directing the work of two or more other half-time employees or their equivalent
- Ensuring cleanliness and sanitation of work areas and kitchen including equipment and waste areas
- Notifying supervisor of member/guest complaints and practicing service recovery
- Interacting professionally with guests and accommodating changes and last-minute requests
- Performing additional tasks as needed or directed
- Adhering to company and property standards of operations, policies and procedures
- Multi-tasking and working efficiently to meet business needs
- Maintaining good conduct and safe working habits
- Attending daily line-ups and participating as requested
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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