Campus Dining Sous Chef (9399)

Paycom - ATS; La Grande (OR); On-site; USD 34,000 - 39,000; Full time

Benefits offered by this job

Health and retirement benefits

Paid time off

Holiday Pay

Ground-floor opportunity at a growing,

Ground-floor opportunity at a growing

Job summary

Genuine Foods is seeking a Sous Chef in La Grande, Oregon to lead a kitchen team in crafting scratch-made meals for schools and workplaces. You'll collaborate with the chef manager on menus, oversee on-site service, and ensure high-quality, nutritious offerings for students and clients.

Key responsibilities include menu development, labor and food cost management, on-site coaching, and maintaining daily prep and service excellence.

Qualifications

• Previous high-volume production or catering experience.
• Ability to lead a culinary team and manage labor costs.
• Experience with seasonal ingredients and local sourcing.
• Comfortable with change and feedback.
• Strong attention to detail and organizational skills.
• Proficiency with numbers and food service technology.

Responsibilities

• Execute and help craft seasonal and exciting menus with the culinary team for our clients while being mindful of client preferences, tastes and nutrition.
• Collaborate to ensure menus meet labor, food cost and efficiency standards.
• Ensure items cooked correctly per recipe and standards.
• Comply with food safety and sanitation requirements.
• Coach the team and oversee daily food prep, service, training, and site cleanliness.
• Improve culinary operations from sourcing to menu development and feedback.

Skills

Culinary leadership

Menu development

Food safety

Food cost control

Team coaching

Numbers & technology

Job description

Job Details: Job Location: OR- Eastern Oregon University - La Grande, OR 97850, Position Type: Full-Time Salary, Salary Range: $25.00 - $28.00 Hourly, Job Category: Operations - Food Service, ABOUT GENUINE FOODS

At Genuine Foods we create nourishing food environments at schools and workplaces through great-tasting and wholesome meals, made from genuine ingredients. We are a growing social enterprise that uses food to enhance health, productivity and happiness. We believe that fresh, scratch-made food together with unparalleled service and meaningful enrichment programs can transform lives and build community. Food service management is what we do, but what we achieve together with our customers, our partners and our dedicated team goes beyond the plate.

ABOUT THIS POSITION

As a Sous Chef for Genuine Foods, you will ensure that students and families enjoy the scratch made and delicious meals they deserve! We are a progressive, rapidly growing food service company that serves schools and other intuitions across the country.

The sous chef collaborates with the chef manager and operations management team and collaborate on the menu. Main responsibilities include helping execute exciting and engaging meals and menus, assisting in leading a team of cooks and food service workers, and contributing to the exceptional daily prep and service of each meal. This includes overseeing on-site client visits and events, account management, and ensuring that all menu items that are produced are of high quality and delight the students relying on our services for their meals.

• Execute and help craft seasonal and exciting menus with the culinary team for our clients while being mindful of client preferences, tastes and nutrition.
• Collaborate with the Chef and Food Service Director to ensure menus meet labor, food cost and efficiency standards.
• Ensure all items are cooked correctly based on recipe and standards
• Complies for food safety and sanitation requirements.
• Assist in managing and coaching the team overseeing all aspects of daily food preparation & serving including culinary and operational excellence, staff/skills training, daily troubleshooting, recipe adherence, and site cleanliness and organization.
• Continuously improve and propel forward culinary aspects of operations from sourcing and receiving, to menu/recipe development and feedback

Qualifications:

• Previous high-volume production, catering, hotel, restaurant, or relevant experience is highly desired.
• Comfortable with change, feedback, and the ability to be passionate when cooking from recipes that you didn’t make.
• Passion for seasonal ingredients and local sourcing.
• Experience in leading teams with varying culinary skill levels and interest.
• Commitment to continuous learning and on-going training.
• Demonstrated organizational and superior attention to detail skills.
• Superior ability to manage labor and food costs.
• Enjoys working with people and growing and developing a culinary team.
• Very comfortable working with numbers and technology.

Benefits and Perks:

• Health and retirement benefits
• Paid time off
• Holiday Pay
• Getting in on the ground of a growing company

GENUINE VALUES:

TRUSTWORTHINESS:We operate by our commitment to integrity, reliability, and
consistency. Our clients deserve our very best—every single time.

PERSONAL ACCOUNTABILITY:We are creative problem-solvers who own our results and can immediately identify solutions. We learn from our mistakes. No excuses.

PEOPLE FIRST:We are first-and-foremost a people-centered organization. It's
backbone of hospitality. Every person matters and every person is seen.

TRANSPARENCY:We are proud to offer openness and candor in every aspect of our
business—from service standards, to purchasing, to financials. That’s what successful partnerships are based on.