Campus Dining Sous Chef: Menu Innovation & Leadership

University of Colorado; Boulder (CO); On-site; USD 42,000 - 57,000; Full time

Job summary

University of Colorado Boulder is seeking a Sous Chef to provide leadership across our dining locations and oversee production, quality, and safety of food service operations. The role includes input on menus, recipes, and ingredient testing to ensure accuracy, yield, authenticity and quality while maintaining allergen labeling standards.

The successful candidate will manage staff, implement SOPs and training, and ensure compliance with sanitation regulations and safety measures in a busy campus

Qualifications

• Four years of food service experience. Education may substitute for experience.
• Must obtain food safety certification within 6 months of hire and maintain certification.
• Ability to work in a team driven environment.
• Attention to detail.
• 2 years experience in fast paced high volume university or institutional food service operation.
• Supervisory experience.

Responsibilities

• Ensure all areas are setup and broken down in accordance with SOP's.
• Understands operation, keeps equipment clean and in excellent condition through personal inspection and places work orders for equipment in need of repair.
• Fulfills and serves hands‑on production of menus as assigned by prepping, cooking, baking and otherwise assembling standardized recipes.
• Ensures all ParTech and A9 labeling procedures are followed during schedule shift and determines corrective action when out of compliance.
• Directs work flow of assigned staff and production.
• Makes service decisions based on product outages and menu changes.
• Assist with ordering and receiving of product as need.
• Successfully pass State Food Safety Manager Level Certification and offers tutoring assistance to staff.

Skills

Food service experience

Team leadership

Attention to detail

Job description

University of Colorado Boulder is seeking a Sous Chef to provide leadership across our dining locations and oversee production, quality, and safety of food service operations. The role includes input on menus, recipes, and ingredient testing to ensure accuracy, yield, authenticity and quality while maintaining allergen labeling standards.

The successful candidate will manage staff, implement SOPs and training, and ensure compliance with sanitation regulations and safety measures in a busy campus