Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Job Description
Texas A&M University Athletic Dining is a dynamic food service establishment committed to providing high-quality culinary experiences tailored specifically to the needs of athletes and staff within the university environment. As part of a renowned educational institution, our dining services emphasize nutrition, quality, and excellence, ensuring that our clients receive meals that not only nourish but also excite the palate. The athletic dining facility operates with a mission to support the health and performance of athletes through expertly prepared and thoughtfully designed menus that cater to their unique dietary requirements. We pride ourselves on maintaining a safe, clean, and efficient kitchen environment while fostering a collaborative and innovative team culture.
The role of the Sous Chef at our athletic dining facility is pivotal in upholding these standards. This position acts as the primary support to the Chef de Cuisine, helping to manage every facet of culinary operations from training kitchen staff and standardizing recipes to overseeing plate presentation and ensuring inventory controls are stringently maintained. The Sous Chef is essential in creating an environment where culinary creativity meets disciplined operational practices. This includes managing procurement and controlling expenses related to product purchasing to maintain budgetary efficiency. The Sous Chef also plays a crucial role in nurturing positive and professional relationships with teammates, clients, and guests, applying diplomacy and fairness to promote a productive team environment. Beyond culinary skills, the Sous Chef is charged with maintaining strict compliance with state health and safety regulations and third-party audits, guaranteeing that our kitchen remains a model of cleanliness and safety. This full-time opportunity offers an engaging work environment where your culinary expertise will contribute significantly to the university's mission to support athletic excellence through nutrition and quality dining experiences. We invite passionate culinarians eager to elevate their career within a vibrant educational and athletic community to apply and join our dedicated team.
The role of the Sous Chef at our athletic dining facility is pivotal in upholding these standards. This position acts as the primary support to the Chef de Cuisine, helping to manage every facet of culinary operations from training kitchen staff and standardizing recipes to overseeing plate presentation and ensuring inventory controls are stringently maintained. The Sous Chef is essential in creating an environment where culinary creativity meets disciplined operational practices. This includes managing procurement and controlling expenses related to product purchasing to maintain budgetary efficiency. The Sous Chef also plays a crucial role in nurturing positive and professional relationships with teammates, clients, and guests, applying diplomacy and fairness to promote a productive team environment. Beyond culinary skills, the Sous Chef is charged with maintaining strict compliance with state health and safety regulations and third-party audits, guaranteeing that our kitchen remains a model of cleanliness and safety. This full-time opportunity offers an engaging work environment where your culinary expertise will contribute significantly to the university's mission to support athletic excellence through nutrition and quality dining experiences. We invite passionate culinarians eager to elevate their career within a vibrant educational and athletic community to apply and join our dedicated team.
Job Requirements
- Proven experience in restaurant or kitchen management
- strong background in food preparation and presentation
- experience in inventory management
- excellent interpersonal and communication skills
- knowledge of state health and safety regulations
- ability to work in fast-paced environment
- culinary degree or equivalent experience preferred
Job Qualifications
- Proven experience in restaurant or kitchen management
- strong background in food preparation with focus on quality and presentation
- experience in inventory management and cost control
- passion for hospitality and exceptional customer service
- experience in food production or as a cook
Job Duties
- Oversee training and development of all kitchen personnel
- ensure highest quality in prepared foods and meals
- develop and standardize recipes
- manage plate presentation
- control inventory
- purchase products and control expenses
- foster positive relationships with colleagues, clients, and guests
- maintain organized, clean, and safe kitchen environment
- comply with state health and safety codes and Steritech standards
- plan and execute menus in partnership with Chef de Cuisine
- assist in purchasing of all food products
- requisition food, supplies, and equipment
- conduct and supervise food preparation and cooking
- sample food for quality
- supervise all kitchen personnel
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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