Lead Sous Chef - Campus Dining & Culinary Excellence

University of Washington; Seattle (WA); On-site; USD 60,000 - 74,000; Full time

Job summary

The University of Washington's Housing & Food Services is seeking a Sous Chef to support the daily culinary operations of a large, multi-concept residential dining facility. You will report to the Chef de Cuisine and General Manager and lead production while ensuring compliance with recipes, policies, and standards.

Responsibilities include overseeing staffing and scheduling, maintaining food safety, managing inventory and vendor relations, and driving culinary quality and presentation.

Qualifications

• Bachelor's degree or equivalent; hospitality or related field.
• Minimum of one year of management experience in food service.
• Excellent interpersonal, organizational, analytical, communication and problem-solving skills.
• Proficiency with Microsoft Office (Word, Excel, Outlook, PowerPoint, Project).

Responsibilities

• Oversees daily kitchen operations, including staffing, scheduling, food production and assignments.
• Ensures compliance with contracts, policies, union agreements, food safety, sanitation and safety regulations.
• Delivers customer service by gathering feedback and handling special requests.
• Manages inventory, purchasing, vendor relations, waste reduction and facility upkeep.

Skills

Staff leadership

Interpersonal skills

Communication

Problem solving

Analytical

Microsoft Office

Education

Bachelor's degree in hospitality, business administration or related field

Tools

CBORD Food Service Suite

Job description

The University of Washington's Housing & Food Services is seeking a Sous Chef to support the daily culinary operations of a large, multi-concept residential dining facility. You will report to the Chef de Cuisine and General Manager and lead production while ensuring compliance with recipes, policies, and standards.

Responsibilities include overseeing staffing and scheduling, maintaining food safety, managing inventory and vendor relations, and driving culinary quality and presentation.