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Position Summary
The sous chef assists the executive chef in coordinating and supervising the food production activities for a servery. These activities include supporting the preparation of food products within a servery, assisting the food production staff with culinary training for recipe and menu development, coordinating special functions, guiding cooking staff in the proper methods of food appearance, preparation, sanitation, safety, and assisting in the development of menus, standardization of recipes, and product specifications. The sous chef also provides leadership and maintains a high level of staff morale, assists with meeting unit budgetary objectives for food, labor, and supply costs, and assists the executive chef in the preparation of annual written performances reviews for the production staff.
Weekly schedule will vary and will include working on weekends and holidays - Must be available to work any shift required.
This position is considered essential during a campus emergency. The incumbent in this position is expected to report to campus, provide the essential services designated and work under the overall direction of the Crisis Management Team for the duration of a campus emergency.
The ideal candidate has experience working in a team environment and three years of related experience preferably in a commercial kitchen environment. H/She should be comfortable working in a fast-paced environment managing multiple tasks.
Hourly Hiring Range: $18.85 to $25.00, contingent upon qualifications and experience.
Requirements
Skills
Essential Functions
Preferences
A Certified Sous Chef Certification from the American Culinary Federation
Workplace Requirements – LIGHT – Exert up to 25 lbs. of force occasionally. Requires walking or standing up to 8 hours per day. Other physical requirements of the job include manual dexterity and the ability to see, hear, reach, climb, and balance. Must be able to detect scents and discern flavors.
Work environment is a commercial kitchen and includes exposure to temperature extremes. Work hazards include exposure to chemicals, wet floors, dangerous equipment (fryers, dough sheeter, tortilla machine, stoves, ovens, knives, slicers, etc.), and hot oil, steam, and water.
Rice University HR | Benefits: https://knowledgecafe.rice.edu/benefits
Rice Mission and Values: Mission and Values | Rice University
Rice University is an Equal Opportunity Employer with commitment to diversity at all levels, and considers for employment qualified applicants without regard to race, color, religion, age, sex, sexual orientation, gender identity, national or ethnic origin, genetic information, disability or protected veteran status.
Faculty and staff are expected (but not required) to have completed a full vaccination series for COVID-19 (currently defined as full course COVID-19 Vaccine (typically two shots of a WHO-approved COVID-19 Vaccine or one J&J) and a COVID-19 booster. Rice does not require documentation for COVID 19 vaccination at this time for faculty and staff. More information can be found here: https://coronavirus.rice.edu/policies
Full Time
$44k-61k (estimate)
07/29/2023
05/29/2024
The job skills required for Sous Chef include Presentation, Food Preparation, Leadership, Scheduling, Catering, Attention to Detail, etc. Having related job skills and expertise will give you an advantage when applying to be a Sous Chef. That makes you unique and can impact how much salary you can get paid. Below are job openings related to skills required by Sous Chef. Select any job title you are interested in and start to search job requirements.
The following is the career advancement route for Sous Chef positions, which can be used as a reference in future career path planning. As a Sous Chef, it can be promoted into senior positions as a Kitchen Manager that are expected to handle more key tasks, people in this role will get a higher salary paid than an ordinary Sous Chef. You can explore the career advancement for a Sous Chef below and select your interested title to get hiring information.