Lead Sous Chef - Culinary Ops, Food Safety & Team Leader

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

Job summary

The University of Washington Housing & Food Services is seeking a District Market Alder Sous Chef to lead the daily culinary operations, including self-service hot case, retail hot food, deli, grab-and-go, and Meat & Seafood Case, under the direction of the General Manager and Campus Executive Chef.

You will spend about 75% of your time in production and service areas, providing hands-on leadership in food production, safety, inventory management, staff supervision, and delivering an

Qualifications

• Bachelor's degree in hospitality, business administration or related field.
• Minimum of one year of management experience in the food service industry.
• Excellent interpersonal, organizational, analytical, communication and problem‑solving skills.
• Proficiency with Microsoft Office, including Word, Excel, Outlook, PowerPoint and Project.

Responsibilities

• Oversee daily culinary production and service, including self-service hot case, retail hot food, deli, grab-and-go, and related programs.
• Develop production schedules, staffing plans and production pars based on demand and sales forecasts.
• Oversee ordering, receiving, inventory management, product utilization and CBORD FSS input and testing.
• Maintain standards for food quality, freshness, presentation and inventory control.
• Lead product development, menu and recipe implementation and testing.

Skills

Interpersonal skills

Organizational skills

Analytical skills

Communication skills

Problem-solving skills

Management experience

Microsoft Office

Education

Bachelor's degree in hospitality or related field

Tools

Microsoft Office

Job description

The University of Washington Housing & Food Services is seeking a District Market Alder Sous Chef to lead the daily culinary operations, including self-service hot case, retail hot food, deli, grab-and-go, and Meat & Seafood Case, under the direction of the General Manager and Campus Executive Chef.

You will spend about 75% of your time in production and service areas, providing hands-on leadership in food production, safety, inventory management, staff supervision, and delivering an