Sous Chef

Kent State University is a prominent public research university located in Kent, Ohio, known for its commitment to academic excellence, innovative research, and vibrant campus life. As a well-established institution, Kent State University offers various educational programs and services to a diverse student population, fostering an inclusive and collaborative environment for both students and staff. The university takes pride in its efforts to promote sustainability, diversity, and community engagement, making it a significant educational and cultural hub in the region. Kent State’s Kent Campus serves as a pivotal center for learning and development within the university system, hosting numerous academic departments, student services, and administrative offices.

The role of Sous Chef at Kent State University’s Kent Campus is an exciting opportunity for culinary professionals seeking to join a dynamic team within the university’s Food Service department. This position is classified as full-time staff/classified employment with a competitive hourly wage of $21.29. The Sous Chef will report directly to the Food Service General Manager or a designated supervisor, playing a critical role in the design and preparation of all food items in the campus dining unit.

As a key member of the culinary management team, the Sous Chef will supervise cooks, food service workers, classified staff, and student employees, guiding them through specialty cooking and food preparation tasks to ensure high standards of quality and efficiency. Responsibilities include managing workflow and schedules, training staff, and enforcing food safety and sanitation regulations in accordance with state health guidelines. The Sous Chef will also independently perform specialty cooking tasks, from chopping and assembling ingredients to preparing a diverse range of dishes including soups, sauces, casseroles, meat, fish, poultry, and game.

In addition to day-to-day cooking duties, the Sous Chef is responsible for planning daily specials and menus for special events, maintaining inventory levels of food products and kitchen supplies, and overseeing order placement and equipment repair or purchase. This role requires culinary creativity and precision, as it also includes the preparation of artistic food arrangements and nonedible displays such as ice carvings and table decorations, enhancing the dining experience for the university community.

The successful candidate will possess extensive culinary experience with a minimum of seven years, including three years of specialty cooking and two years as a lead or supervisor. They must have formal training in food service or restaurant management and demonstrate proficiency in culinary methods, menu development, food cost management, and interpersonal communication. The candidate will also be expected to obtain Ohio Department of Health Level Two certification in Food Protection during their probationary period.

Working conditions for the Sous Chef include standing for extended periods, lifting up to 50 pounds, and flexibility to work varied shifts including evenings, weekends, and holidays. The role may also require travel on and off campus depending on operational needs. Kent State University offers a supportive work environment that embraces diversity and equal opportunity, encouraging applicants from all backgrounds to apply. The institution is also smoke-free and tobacco-free, promoting a healthy and safe campus atmosphere.

Overall, this Sous Chef position at Kent State University presents a challenging and rewarding career opportunity for culinary professionals who are passionate about leadership, quality food service, and contributing to the vibrant campus community. It offers the chance to work in a respected institution where culinary expertise is valued and professional growth is supported.