Sous Chef

Job purpose

To provide the best possible dining experience at Kentucky State University for each and every Guest. By delivering excellent customer service and quality in every product we offer, addressing the Guest needs and anticipating their requests. On any given day, job duties may vary due to the needs of the operation.

Key responsibilities and accountabilities

• Supervising-Hands on Kitchen Supervisor, reporting directly to the Executive Chef.
• Training-Responsible for training new cooks and kitchen staff.
• Recipes-Responsible for recipe adherence. Monitoring production, testing and adjusting recipes as needed. Tasting food on a shift-by-shift basis and correcting as needed to retain quality and consistency.
• Production Sheets-Prepare, distribute, collect and enter production sheet data on a daily basis.
• Ordering- Complete and submit food orders as needed, and in absence of executive chef.
• Inventory-Retain organization of sheet to shelf inventory in all coolers, freezers and storage areas. Participate in taking inventory counts each month.
• Safety- Maintain safety standards at all times including monitoring of cutting glove usage, proper changing of gloves, hairnet usage, employee uniforms.
• Sanitation- Maintain sanitation standards at all times.
• Food Cost/Plate Cost- Control food cost and plate cost. Participate in discussions and action planning surrounding controls and plans put into place to meet budgeted goals.
• Product Re-utilization- Maintain system and rotation of leftovers and re-usable food products on a shift-by-shift basis.
• Catering-Assist with Catering Functions as needed.

Daily Tasks:

1. Independently perform moderately difficult tasks in preparing and cooking large quantities of food.
2. Prepare main entrees and vegetables for meal service in Cafeteria.
3. Prepare bulk quantities of soups.
4. Keep work area clean and organized.
5. May be assigned other tasks to Support Meal Production, Service, and Breakdown or over all Cleanliness of the Kitchen.

Southern Foodservice Management Standards

• Be friendly, courteous & smile at all times. Remember nothing is more important than waiting on our guests. Be pleasant with customers, speak, say thank you.
• Notify manager immediately with customer complaints.
• Use safe food handling procedures at all times. Following the Serv-Safe requirements and SFM personal appearance policy. Such as: Wash hands when starting shift and as needed. Personal hygiene, clean and proper uniform, fingernails short, clean and no polish. No wearing loose hanging jewelry. Change gloves often and when switching tasks.
• Read, understand and follow SFM’s Employee Handbook. Ask for clarification on any item you do not understand.
• Clean uniform: Top, pants, hat or hairnet, apron and nametag.

Physical Requirements

• Strength: Standing 50%, walking 50%
• Movement of Objects: Heavy Lifting, Heavy Carrying Heavy Pushing, Heavy Pulling, Climbing or Balancing: Occasional
• Stooping: Occasional
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent