Sous Chef, Residential Dining
Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $26.00 - $28.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
AD&D insurance
long term disability
Retirement Plan
Job Description
The Associated Students of CSU, Chico is a comprehensive auxiliary corporation serving the CSU, Chico campus community. With a significant annual budget exceeding $21 million, the organization operates multiple student programs, services, and business enterprises. Key operations include residential and retail dining services, the Bell Memorial Union, the Wildcat Recreation Center (WREC), and the Wildcat Store bookstore contract. Beyond these, the Associated Students facilitate a diverse range of services such as Community Action Volunteers in Education (CAVE), Child Development Lab, Adventure Outings, Recycling, Sustainability initiatives, and student government activities. The organization employs over 100 full- and part-time employees alongside more... Show More
Job Requirements
- Associate degree in culinary arts and 2 years of experience in high volume corporate, hotel, restaurant, or college food service or 4 years of experience in high volume corporate, hotel, restaurant, or college food service
- ServSafe Manager Certification or ability to obtain upon hire
- Possession or ability to obtain valid California Driver's license with acceptable driving record
- Successful completion of background check including criminal records check
- Post-offer pre-employment physical
- Ability to stand and walk for extended periods
- Ability to lift and move objects up to 50 lbs
- Manual dexterity and eye-hand coordination for food service equipment
- Ability to communicate verbally and in writing
Job Qualifications
- Associate degree in culinary arts or equivalent experience
- Experience in high volume corporate, hotel, restaurant, or college food service
- Knowledge of culinary techniques and practices
- Understanding of food service production principles in volume environment
- Ability to develop and plan menus considering cost, staffing, and customer satisfaction
- Proficiency with Microsoft Office and menu planning or nutritional software
- Strong leadership skills in supervising and evaluating staff
- Knowledge of food safety, sanitation, and HACCP
- Effective communication skills
- Ability to work under pressure and meet deadlines
- Preferred culinary or food science degree
- Supervisory experience
- Experience with institutional or high volume commercial food service
Job Duties
- Plan, direct, and supervise overall food production and quality control during shifts
- Assist executive chef or executive sous chef with menu and recipe development
- Select, train, supervise, and evaluate kitchen supervisors for dining services
- Oversee training of production staff and direct their work as needed
- Assist with purchasing and storage of food service items and supplies
- Ensure proper cleanliness, sanitation, and safe food preparation according to HACCP and local/state codes
- Monitor customer levels to meet demand, prevent over-production, and minimize leftover food
- Monitor food quality and presentation to ensure customer satisfaction
- Comply with organizational and departmental personnel policies, including reporting and safety procedures
- Represent dining services to campus community, vendors, and public
- Perform other assigned duties as necessary
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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