What are the responsibilities and job description for the Sous Chef position at Kent State University?
Job Title
Sous Chef
Physical Location
Tuscarawas Campus - New Philadelphia, OH
Salary
$20.97 per hour
Basic Function
Responsible for design and preparation of all food items in a unit; supervises employees in the unit engaged in specialty cooking and food preparation. Reports to Food Service General Manager or other designated supervisor.
Additional Basic Function - If Applicable
Examples of Duties
Duties/essential functions may include, but not be limited to, the following:
Designs, prepares, and directs preparation of all foods in the unit to include daily and specialty items, decorated foods, artistic food arrangements, and nonedible display work which may include ice carving, table setting, or table decoration.
Supervises as a member of the management team over Cooks, Food Service Workers, other classified staff, and student employees engaged in specialty cooking and food preparation; trains and instructs employees on food preparation and cooking to ensure foods are prepared properly; assigns and monitors work activities; coordinates work flow and schedule to ensure deadlines are met, priorities are recognized, and policies/procedures are followed; participates in the interviewing and selection of job applicants and the performance evaluation of assigned employees; may recommend personnel actions (e.g., hiring, termination, promotion, discipline, layoff/recall).
Functions as a member of the management team by attending management meetings for specifics units such as production, financial review and culinary planning.
Independently performs specialty cooking; preassembles ingredients (e.g., chops, sets up in line), assembles and cooks all food dishes (e.g., soups, sauces, casseroles, meats, fish, poultry, game, etc.), determines serving quantities operates kitchen equipment and applies standard cooking methods.
Plans menu for daily specials and special events.
Maintains inventory of food products and kitchen supplies; racks and maintains levels as need as part of management team; inspects quality and quantity upon arrival.
Initiates repair and purchase of equipment.
Samples food and equipment from vendors. Makes recommendations to management team about purchases of food and equipment.
Oversees cleanliness and sanitation of area in accordance with the Ohio Department of Health.
Operates computer to place orders and type correspondence.
Performs related duties as required.
Minimum Qualifications
Additional Examples of Duties - if applicable:
Required Education and Experience: High school diploma or equivalent plus completion of two years of formal training in food service, restaurant management, or related area (or equivalent training or experience which provides comparable knowledge, skills, and abilities). A minimum of three years of specialty cooking to include two years commercial cooking experience plus a minimum of four years of Chef experience as a lead or supervisor for a total of 7 years of experience.
License/Certification
Must acquire the Ohio Department of Health's Level Two certification in Food Protection during the employee's probationary period.
Knowledge Of
Culinary terminology
Food cost management techniques including ordering and inventory management, effective product selection, production and waste management
Skill In
Interpersonal communication to effectively interact with University personnel and public in person and
over the telephone (e.g., to talk to customers about food and service)
Culinary techniques including hot and cold food preparation and artistic food design
Menu development menu cost analysis and production management
Ability To
Train and provide effective work direction to other employees
Manage time effectively and set priorities
Carry out or assist in implementing changes
Operate kitchen equipment
Accurately follow and expand recipes
Read, write, and accurately follow oral and written instructions
Perform basic mathematics (e.g., add, subtract, multiply, and divide whole numbers, fractions, and decimals, and to calculate percentages)
Operate a computer for data entry/retrieval
Demonstrate physical dexterity and lift 50 pounds
Preferred Qualifications - If Applicable
Assessments
Asterisk (*) indicates knowledge, skills, abilities which require assessments
Working Conditions / Physical Requirements
Food production environment; exposed to cooking utensils and equipment; requires occasional lifting of up to 50 pounds; stands continuously for extended periods of time; may work varied hours and shifts to include evenings, weekends, and holidays.
Working Schedule
Additional Information
Must pass a security check.
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
For Official Job Descriptions, Visit Www.kent.edu/hr.
Kent State University is a Smoke-Free, Tobacco-Free University effective July 1, 2017. Smoking and tobacco use are not permitted on any of Kent State's campuses or other locations and properties that are owned, operated, or leased by Kent State, both domestic and international. For additional details, visit www.kent.edu/smoke-free.
Disclaimer
The intent of this description is to illustrate the types of duties and responsibilities that will be required of positions given this title and should not be interpreted to describe all the specific duties and responsibilities that may be required in any particular position. Directly related experience/education beyond the minimum stated may be substituted where appropriate at the discretion of the Appointing Authority. Kent State University reserves the right to revise or change job duties, job hours, and responsibilities.
Sous Chef
Physical Location
Tuscarawas Campus - New Philadelphia, OH
Salary
$20.97 per hour
Basic Function
Responsible for design and preparation of all food items in a unit; supervises employees in the unit engaged in specialty cooking and food preparation. Reports to Food Service General Manager or other designated supervisor.
Additional Basic Function - If Applicable
Examples of Duties
Duties/essential functions may include, but not be limited to, the following:
Designs, prepares, and directs preparation of all foods in the unit to include daily and specialty items, decorated foods, artistic food arrangements, and nonedible display work which may include ice carving, table setting, or table decoration.
Supervises as a member of the management team over Cooks, Food Service Workers, other classified staff, and student employees engaged in specialty cooking and food preparation; trains and instructs employees on food preparation and cooking to ensure foods are prepared properly; assigns and monitors work activities; coordinates work flow and schedule to ensure deadlines are met, priorities are recognized, and policies/procedures are followed; participates in the interviewing and selection of job applicants and the performance evaluation of assigned employees; may recommend personnel actions (e.g., hiring, termination, promotion, discipline, layoff/recall).
Functions as a member of the management team by attending management meetings for specifics units such as production, financial review and culinary planning.
Independently performs specialty cooking; preassembles ingredients (e.g., chops, sets up in line), assembles and cooks all food dishes (e.g., soups, sauces, casseroles, meats, fish, poultry, game, etc.), determines serving quantities operates kitchen equipment and applies standard cooking methods.
Plans menu for daily specials and special events.
Maintains inventory of food products and kitchen supplies; racks and maintains levels as need as part of management team; inspects quality and quantity upon arrival.
Initiates repair and purchase of equipment.
Samples food and equipment from vendors. Makes recommendations to management team about purchases of food and equipment.
Oversees cleanliness and sanitation of area in accordance with the Ohio Department of Health.
Operates computer to place orders and type correspondence.
Performs related duties as required.
Minimum Qualifications
Additional Examples of Duties - if applicable:
Required Education and Experience: High school diploma or equivalent plus completion of two years of formal training in food service, restaurant management, or related area (or equivalent training or experience which provides comparable knowledge, skills, and abilities). A minimum of three years of specialty cooking to include two years commercial cooking experience plus a minimum of four years of Chef experience as a lead or supervisor for a total of 7 years of experience.
License/Certification
Must acquire the Ohio Department of Health's Level Two certification in Food Protection during the employee's probationary period.
Knowledge Of
Culinary terminology
Food cost management techniques including ordering and inventory management, effective product selection, production and waste management
Skill In
Interpersonal communication to effectively interact with University personnel and public in person and
over the telephone (e.g., to talk to customers about food and service)
Culinary techniques including hot and cold food preparation and artistic food design
Menu development menu cost analysis and production management
Ability To
Train and provide effective work direction to other employees
Manage time effectively and set priorities
Carry out or assist in implementing changes
Operate kitchen equipment
Accurately follow and expand recipes
Read, write, and accurately follow oral and written instructions
Perform basic mathematics (e.g., add, subtract, multiply, and divide whole numbers, fractions, and decimals, and to calculate percentages)
Operate a computer for data entry/retrieval
Demonstrate physical dexterity and lift 50 pounds
Preferred Qualifications - If Applicable
Assessments
Asterisk (*) indicates knowledge, skills, abilities which require assessments
Working Conditions / Physical Requirements
Food production environment; exposed to cooking utensils and equipment; requires occasional lifting of up to 50 pounds; stands continuously for extended periods of time; may work varied hours and shifts to include evenings, weekends, and holidays.
Working Schedule
Additional Information
Must pass a security check.
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
For Official Job Descriptions, Visit Www.kent.edu/hr.
Kent State University is a Smoke-Free, Tobacco-Free University effective July 1, 2017. Smoking and tobacco use are not permitted on any of Kent State's campuses or other locations and properties that are owned, operated, or leased by Kent State, both domestic and international. For additional details, visit www.kent.edu/smoke-free.
Disclaimer
The intent of this description is to illustrate the types of duties and responsibilities that will be required of positions given this title and should not be interpreted to describe all the specific duties and responsibilities that may be required in any particular position. Directly related experience/education beyond the minimum stated may be substituted where appropriate at the discretion of the Appointing Authority. Kent State University reserves the right to revise or change job duties, job hours, and responsibilities.
Salary : $21
