Caterer, Chef / Sous Chef / Chef de Cuisine, Cook / Lead Cook / Line Cook
Position Description:Sous Chef
FLSA Status:Hourly Non-Exempt
Reports to:Executive Chef
EEO Category: Laborers and Helpers
Northwood University Dining is a growing $3.5 million a year dining services program that has grown over the last three years. Made up of Five Dining Locations throughout campus serving over 10,000 customers per week. This position will led the hourly culinary staff at the Dow Dining Hall as well as oversee the Catering Production for the Northwood Campus. The Sous Chef is responsible for planning and directing food preparation. This includes supervision of staff and other administrative duties.
Time food production such that all food is ready at the time of service.
Supervise and train staff.
Read and understand Function Sheets for menus and time of functions.
Produce and maintain prep sheets and duty rosters.
Utilize batch cooking techniques to avoid over or under production.
Utilize safe food handling techniques at all times.
Store food items according to established standards of practice; utilize proper labeling and dating.
Hold prepared food items at appropriate temperatures.
Maintain production records (food usage, overages, shortages, customer counts, etc.).
If work shift requires, properly open and/or close the kitchen.
Assure that all closing lists are completed and signed.
Maintain a safe, tidy and well organized work environment at all times; clean up spills quickly, wear protective gear as needed (i.e.: slicer glove), and store wares safely.
Communicate needs and concerns regarding food production and kitchen operation to Executive Chef appropriately, and in a timely manner.
Monitor kitchen equipment for proper functioning; report any discrepancies to supervisor immediately so work orders can be filled out.
Ensures that all sanitation guidelines, health codes set by local and state Health Departments, as well as OSHA, are being followed.
Other duties as assigned
Physical Demands/Work Environment
The Sous Chef position involves the physical work of preparing food in a commercial kitchen environment. This position will be responsible for the supervision of kitchen staff to assure the highest production, presentation, and sanitation standards. The hours worked may be either AM or PM shifts, various days during the week, including weekends and holidays as needed. These responsibilities include moving inventory, product, carts, tables, etc., as well as food preparation and production, using kitchen utensils and commercial kitchen equipment. Environment may include hot, humid, or cold temperatures. May require extended working hours at times. Must be able to life/move 50 lbs.
Methods to perform essential job functions will be reasonably accommodated to allow individuals with disabilities to perform them.
Education – Skills - Expectations
High School diploma or equivalent required
Culinary Arts Degree preferred
3 years cooking experience Minimum
Supervisory experience Required
Must possess a positive, can-do attitude, be detail-oriented, and possess a well-rounded knowledge of the food service industry. Must maintain professionalism at all times, and work with others in a cooperative manner, even while working under pressure. Willing to engage actively in the physical work of a high-quality hospitality service operation. As a representative of Creative Dining Services, must function in accordance with our corporate Mission, Vision, and Core Values statements.