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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $56,900.00 - $76,800.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Retirement Plan
Paid Time Off
Professional Development
Employee assistance program
Disability insurance
Life insurance
Job Description
The University of Washington's Housing & Food Services (HFS) department presents an exceptional career opportunity for a Sous Chef in Residential Dining. HFS is a key unit within the University that manages dining operations across campus, providing a variety of culinary services to students, faculty, and staff. Known for its commitment to quality, innovation, and inclusive dining experiences, HFS supports the University's broader mission to foster academic excellence and a vibrant community. As one of the largest educational institutions in the United States, the University of Washington emphasizes diversity, creativity, and sustainability, offering employees a rich work environment filled with... Show More
Job Requirements
- Bachelor's degree or equivalent education/experience
- minimum one year of management experience in food service
- satisfactory employment reference checks
- education verification
- possession of Washington State Food Handler's Card
- obtain ServSafe certification within three months of hire and maintain certification
- valid Washington State Driver's License to drive university vehicles
- willingness to work various shifts including weekends and special events
- ability to supervise contract classified and student staff
Job Qualifications
- Bachelor's degree in hospitality, business administration, or related field
- minimum one year of management experience in food service
- excellent interpersonal, organizational, analytical, communication, and problem-solving skills
- proficiency with Microsoft Office including Word, Excel, Outlook, PowerPoint, and Project
- experience in college or university food services desired
- experience in high-volume production setting desired
Job Duties
- Collaborates with unit manager to implement goals and objectives
- monitors attendance and adjusts staffing to meet daily production needs
- directs food production and work assignments for kitchen staff
- ensures compliance with contracts, policies, and procedures
- interviews, selects, and onboards staff
- leads production meetings
- instructs staff on safe food handling
- maintains visibility with customers and staff
- responds to customer feedback and complaints
- directs staff on unit operation policies and procedures
- prepares and analyzes food costs
- schedules employees to meet service standards
- ensures adherence to sanitation, safety, and food safety programs
- manages inventory and waste disposal
- oversees vendor communications
- maintains clean and orderly food storage and preparation areas
- conducts in-service training on safety and service
- identifies and promotes new product lines
- utilizes Online Accident Reporting System for work accidents
- participates in monitoring financial reports
- collaborates with vendors to meet sales goals
- ensures resource controls for purchasing and inventory
- monitors food appearance, preparation, and presentation quality
- improves recipes and culinary techniques
- designs display cooking methods
- contributes to the unit brand growth
- participates in menu creation
- develops training for culinary staff
- designs quality control measures
- supports CBORD/FSS recipe input and testing
- supervises direct reports ensuring productivity and quality
- provides performance feedback and guidance
- manages employee leave approval
- supports recipe drafting and validation process
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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