What are the responsibilities and job description for the Sous Chef position at Greenfish Cafeteria?
About Us
Greenfish Cafeteria, located in Stanford University's Clark Center, is open to the public and offers a wide variety of cuisines crafted by specialty chefs. Along with daily dining, we provide full-service catering for campus events, conferences, and receptions, serving groups of 20 to 2,000 with exceptional care and hospitality. Our mission is to deliver high-quality, thoughtfully prepared meals that celebrate and reflect the diversity of the Stanford community.
Job Summary
We are seeking an energetic and detail-oriented Sous Chef to join our culinary team. In this pivotal role, you will assist the Executive Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. Your leadership will inspire the culinary team to deliver exceptional dining experiences in a fast-paced, college/faculty dining environment. This position offers an exciting opportunity to showcase your culinary expertise, manage food production, and contribute to a vibrant hospitality atmosphere. The ideal candidate is passionate about food, possesses strong supervisory skills, and thrives in a team-driven setting.
Responsibilities
- Assist the Executive Chef in overseeing daily kitchen operations, food production, and service execution
- Supervise, train, and mentor kitchen staff to maintain high standards of food quality, safety, and professionalism
- Ensure consistency in food preparation, presentation, and portion control across all meal periods
- Support menu planning and recipe development aligned with seasonal offerings and guest preferences
- Manage inventory, ordering, and proper storage while minimizing waste and controlling food costs
- Ensure compliance with all food safety, sanitation, and university health regulations
- Coordinate catering services, special events, and faculty functions from preparation through service
- Lead shift operations, including scheduling, task delegation, and workflow efficiency
- Monitor kitchen performance during peak service periods to maintain quality and service standards
Qualifications
- Proven culinary experience in high-volume dining, hospitality, or institutional food service environments
- Prior supervisory or leadership experience in a professional kitchen setting
- Strong knowledge of food safety, sanitation, and kitchen safety procedures
- Experience with inventory management, ordering, and cost control
- Ability to lead, motivate, and communicate effectively with diverse teams
- Familiarity with catering, banquet service, and large-scale food production
- Experience accommodating dietary restrictions and special dietary requirements
- Strong organizational skills with attention to detail and consistency
- Passion for hospitality, teamwork, and delivering an elevated dining experience
Job Type: Full-time
Pay: $70, $80,000.00 per year
Work Location: In person
Salary : $80,000