Sous Chef (Multiple Vacancies)

Graduation from High School or possession of a GED, and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Experience in the field of work related to the position's role may be substituted on a year-for-year basis.

Degrees must be received from appropriately accredited institutions.

Manage work processes and performance of the kitchen staff in Rivers Street Cafe

Duties include:

Advanced culinary training, experience writing a variety of diverse menus, extensive knowledge of food quality, production, sanitation, and presentation.

Duties include:

* Assist with controlling food, labor, and other controllable costs; projects the amount of food needed and orders the appropriate amount of food; order appropriate quantities of food and supplies; instruct and monitor servers on appropriate portion size to be served.

* Presents a positive image for Campus Dining; train cooks and provide continuous feedback to employees; supervises day to day kitchen operation in order to meet the expectations set by the Executive Chef.

* Resolves customer complaints in a positive manner using proper judgement; sets a positive tone for location and influences employees and student employees to do so.

* Schedule and directs the staff; moves employees around to improve customer service while increasing efficiency; utilizes employee feedback to better the location; handles personnel matters.

* Reviews trends utilizing trade magazines and customer requests.

* Works with the Executive Chef to receive needed resources for skill development.

* Maintains the sanitation standard according to State policies and procedures.

* Attends training sessions as requested.

Experience in fast food or a large scale food operation
Experience with NC Public Health Sanitation principals

Scheduled days off are open for discussion.
The schedule depends on business needs.
Two days will be given off.

Flex work will depend on business needs

Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

Knowledge-Technical: Understands preparation of large quantities of food, sanitation, weights, measures, and service techniques. Follows directives on order sheets. Supervises and evaluates the work of an entire full-time and student staff. Secures the unit. Operates equipment according to guidelines. Checks serving lines for eye appeal, adjusts as necessary. Orders food and / or supplies and completes work orders to equipment repairs. Notifies manager of any equipment needs. Training, follow-up, and coaching of all technical aspects of the kitchen, service, or dining area. Follows health laws in the preparation, holding, and storing of food. Provides records maintenance by completing allocation, accident, and exception reports.

Planning & Organizing Work: Takes action to achieve goals beyond what is required by looking ahead and planning accordingly to the needs of the business and the customers both independently and with supervision. Plans work operations, establishes priorities, and sets deadlines over a short range period, within established goal and objectives. Arranges and assigns work.

Customer Service: Greets customers pleasantly with a smile and good eye contact and enthusiastically. Customer service is enhanced by not reading, excessive talking, eating, drinking, or using tobacco products while in the Food Service unit. Handles customer complaints tactfully and pleasantly. Attentive to needs and comments from customers. Provides customers with correct information and or guidance as needed. Knows the mission of the organization and the value and role of customers in the work environment. Presents a positive image for Food Services. Recognizes potential problems in service, addresses, and resolves promptly and respectfully.

Resume and Cover letter are optional
please provide references in the body of the application