Sous Chef

Kent State University is a renowned public research university located in Kent, Ohio, recognized for its commitment to academic excellence and community engagement. With a diverse campus community and a broad spectrum of programs and services, the university supports student success and fosters an inclusive, innovative environment. The Kent Campus, a hub of educational and cultural activities, also offers employment opportunities in various fields including food services, where quality and creativity are highly valued. Kent State University promotes equitable hiring practices and ensures a smoke-free and tobacco-free policy across all campuses, emphasizing health and well-being for employees and students alike.

The role of Sous Chef at Kent State University's Kent Campus within the Food Service department offers a dynamic and rewarding opportunity for culinary professionals who are passionate about food preparation, creativity, and team leadership. This position supports the culinary operations by designing and preparing a variety of specialty foods and managing the kitchen staff to ensure efficient, timely, and high-quality food service to the university community and guests. The employment is classified under staff/classified, offering an hourly wage of $21.29. As a key member of the kitchen management team, the Sous Chef reports directly to the Food Service General Manager or designated supervisor, playing an integral part in menu planning, food safety compliance, inventory control, and kitchen maintenance.

The role requires hands-on expertise in specialty cooking, including the preparation of decorated foods and artistic food arrangements. The Sous Chef will supervise cooks, food service workers, classified staff, and student employees involved in specialty food preparation. Responsibilities also include training staff, coordinating workflow and schedules, and participating in hiring and performance evaluations. The position demands strong culinary skills, knowledge of food cost management, effective communication abilities, and the capacity to oversee sanitation and safety practices in accordance with the Ohio Department of Health regulations.

Additional duties involve sampling food and equipment, recommending purchases, maintaining inventory levels, initiating repair and replacement of kitchen equipment, and managing correspondence and orders via computer systems. The position requires a high school diploma or equivalent with formal training in food service or restaurant management, plus substantial experience in specialty and commercial cooking, including supervisory roles. Ohio Department of Health's Level Two Food Protection certification must be achieved during the probation period. The working conditions are a fast-paced food production environment that involves physical demands such as standing for extended periods and lifting up to 50 pounds, with shifts potentially covering evenings, weekends, and holidays. This role is ideal for culinary professionals aiming to contribute their expertise within a respected educational institution committed to providing excellent food service in a collaborative and professional setting.