Job Description

Description

Chef - Sous Chef Catering Salary: $35,568.00 - $44,460.00 Annually Job Type: FT Exempt Salaried Staff Job Number: FY2402652 Closing: 5/13/2024 11:59 PM Mountain Location: 800 W University Parkway, Orem Division: Finance/GRAMA Position Announcement Utah Valley University is seeking a Chef! The Chef is directly responsible for the accuracy, quality, and cooking/baking of the department's high-volume food production. Must be self-motivated and adaptable to ensure production goals are being met for all catered events. Manages cooking/bakery/pantry assistants while ensuring all departmental policies are followed?with an emphasis on safety, sanitation, and HACCP guidelines. Supervises the daily operations of the kitchen, such as receiving, while focusing on managing waste and maximizing productivity and quality. Communicates inventory shortages and purchasing needs in a timely fashion to ensure continuous production. Ensures that all recipes, food preparation, and presentations, meet the Director's specifications with a strong commitment to consistency. The Sous Chef will employ his or her culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. A certain degree of creativity and latitude is expected. Makes recommendations on staffing needs and ensuring employees are following all kitchen procedures. The Sous Chef is an integral part of the catering team and will assist in any part of the department as needed including front of the house. The schedule will be Tuesday through Saturday. Sunday and Monday are off. Summary of Responsibilities • Directly responsible for the accuracy, quality, and cooking of the department's high-volume food production with the main focus on the pantry and bakery areas of the kitchen, with the understanding that food quality is the number one aspect of the department's customer satisfaction. Employs culinary and management skills to ensure production goals are being met for all catered events. Communicates inventory shortages and purchasing needs in a timely fashion to ensure continuous production. Supervises and directs kitchen assistants to ensure all food production goals are met with the quality, presentation, and consistency expected from the director. Ensures staff time is utilized efficiently to minimize labor costs and maximize delivery speed for food production. Ensures all departmental policies are being followed with an emphasis on safety, sanitation, and HACCP guidelines. Responsible for hiring, training and effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles, and enforcing food services policies. • Supervises the daily operations of the kitchen while focusing on managing waste and maximizing productivity and quality. Responsible for receiving and storing food from vendors following sanitation guidelines, and also the monthly inventory counts. • In the absence of the Chefs de Cuisine, manages the staff and handles all critical duties that arise. Help in any part of the department as needed. • Other duties as assigned Minimum Qualifications Require formal training and accreditation from an accredited culinary institute with 3-6 years of experience. Preferred Qualifications: Require formal training and accreditation from an accredited culinary institute; or a Bachelor's degree (B.A.) or equivalent form four-year college or technical school; or 6 years experience and/or training; or equivalent combination of education and experience. Licenses or Certifications: ServSafe certification, valid driver's license, and Utah food handler's permit. Knowledge, Skill, and Abilities Knowledge • Requires knowledge and familiarity with standard concepts, practices, and procedures within the food production field with an emphasis on safety and sanitation. • Strong understanding and knowledge of the role of Sous Chef in the kitchen. • Knowledge of food handling procedures, HACCP, safety, inventory management, and staff management. • Knowledge of local Health Department requirements pertaining to sanitation and food safety. Skills • Skills in producing a high volume of food in a timely manner, which is accurate, complete, and of high quality. • Skills in reading, analyzing, and interpreting recipes. • Skills in effectively presenting information and responding to questions from supervisors, co-workers, customers, and the general public. • Skills in reading and interpreting related measurements of the industry such as pound, grams, temperature degrees F and C. • Skills in concepts such as fractions, percentages, ratios and proportions including the calculation and interpretation of such things as food costs, labor cost and other food service reports. • Skills in time management and task prioritization. Abilities • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. • Demonstrated ability to analyze problems and recommend solutions. • Ability to interpret and act on a variety of instructions which may be furnished in written, oral, diagram, or schedule form. • Ability to competently read, write, and speak in English. • Ability to exercise mature judgment. • Must be able to lead and inspire staff. • Ability to improve from feedback. • Ability to treat co-workers, supervisors and staff and faculty/guests with respect and courtesy. EEO Statement: UVU employment decisions are made on the basis of an applicant's qualifications and ability to perform the job without regard to race, color, religion, national origin, sex, sexual orientation, gender identity, gender expression, age (40 and over), disability, veteran status, pregnancy, childbirth, or pregnancy-related conditions, genetic information, or other bases protected by applicable federal, state, or local law. To apply, please visit https://www.schooljobs.com/careers/uvu/jobs/4490023/chef-sous-chef-catering jeid-53ef5ac842fbb143850472ccd9b6ba1a