SOUS CHEF - Residential Dining (Multiple Positions)

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 opportunities for professional growth and engagement.

The Sous Chef role specifically serves within a large multi-concept residential dining facility, ensuring the preparation and delivery of nutritious, appealing meals to a diverse campus community, including student residents. This full-time, regular position is a crucial leadership role that works under the guidance of the Chef de Cuisine and General Manager to oversee day-to-day culinary operations. The salary for this position is competitively set at $67,200 annually.

The Sous Chef is entrusted with a wide array of responsibilities that include leading food production efforts, managing kitchen staff, ensuring compliance with health and safety regulations, and upholding culinary standards consistent with the University's values. This role fosters teamwork and communication across a variety of kitchen functions, including hiring, training, and staff development. The Sous Chef actively participates in menu planning, culinary innovation, and quality control, always prioritizing excellent customer service and food safety standards. They also support fiscal management by monitoring costs, managing inventory, and collaborating with vendors to maintain operational efficiency.

Further responsibilities encompass supervising a diverse team that includes contract classified staff and student employees, facilitating performance management, and instigating continuous training programs. The role demands proficiency in both culinary arts and operational leadership, balancing creativity in food preparation with practical management skills. Importantly, the Sous Chef contributes to the University's inclusive dining initiatives by ensuring menus accommodate dietary restrictions and allergen awareness.

Working conditions involve a first-shift schedule with mandatory presence during special events, evenings, and weekends. This role requires maintaining constant visibility on the floor for oversight as well as fostering an energized and safe working environment. The position supports and promotes the University's commitment to an inclusive, respectful workplace and adheres to all union and departmental policies.

The University of Washington offers a dynamic workplace where employees enjoy outstanding benefits such as health insurance, retirement plans, paid time off, and professional development opportunities. It is an environment celebrated for its intellectual vibrancy, cultural diversity, and natural beauty, making this an appealing leadership opportunity for culinary professionals dedicated to service excellence and community engagement.