Retail Executive Sous Chef

Appalachian State University; North Carolina; On-site; USD 60,000 - 70,000; Full time

Job summary

An established industry player seeks a Retail Executive Sous Chef to lead culinary operations in a vibrant campus dining environment. This role emphasizes quality food production and presentation, ensuring a memorable dining experience for students and visitors. The ideal candidate will possess advanced culinary skills and a passion for sustainability, along with extensive kitchen management experience. Join a dynamic team where you can foster culinary talent and contribute to an exceptional dining experience, all while enjoying a healthy work-life balance and comprehensive benefits.

Benefits

Comprehensive Benefits Package

Work-Life Balance

Professional Development Opportunities

Qualifications

• Graduation from a four-year college or university with a major in dietetics.
• Five+ years of kitchen management experience in casual or fine dining settings.

Responsibilities

• Manage the planning, preparation, production, and presentation of food.
• Oversee culinary production and ensure compliance with safety standards.
• Train and supervise culinary staff and assist with day-to-day operations.

Skills

Kitchen Management

Food Safety

Menu Development

Inventory Management

Culinary Skills

P&L Accountability

Education

Bachelor's Degree in Dietetics or Related Field

Associate's Degree in Food Management

Job description

Request to Recruit

Position Title	Retail Executive Sous Chef
Location	Boone, NC
Faculty Rank
Provide Rank
Position Number	0A0241
Department	Campus Dining - Administration - 170310

Position Summary Information

Graduation from a four-year college or university with a major in dietetics, home economics or institution management, and completion of an accredited internship or a coordinated undergraduate program or one year of food management experience; or possession of an Associate's degree with coursework in front office management, food preparation, guest services, sanitation, menu writing, quality management, purchasing, or other related areas, and three years of food management experience; or an equivalent combination of education 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.
[Registration by the Commission on Dietetic Registration may be required in some positions of this class. Special Requirements may include certification requirements by Department of Corrections]

Special Note: This is a generalized representation of positions in this class and is not intended to reflect essential functions per ADA. Examples of competencies are typical of the majority of positions, but not be applicable to all positions.

Culinary degree preferred

Minimum Qualifications
License/Certification Required
Preferred Qualifications	Five+ years of kitchen management experience in casual or fine dining settings or restaurants with inventory and purchasing knowledge and control Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experience with exposition cooking needed Knowledge of P&L accountability and contract-managed service experience is desirable.
Essential Duties and Responsibilities	Principles, practices, and procedures of food service production and presentation in a high volume environment. Menu design as well as purchasing methods and procedures. Food storage and inventory management as well as food service sanitation and safety. Advanced Culinary Skills Knowledge of P&L accountability Experience writing a variety of Diverse Menus & Recipes Scheduling Procurement & Inventory Control Knowledge of food trends with a focus on quality, production, sanitation, & presentation For Retail Dining: Performs as the Head Chef in all Retail Dining Units Managing the planning, preparation, production, and presentation of all food served to ensure a quality dining experience for the campus community and visitors, through culinary education, skill enhancement and training of all production staff as well as with leadership and daily supervision of the culinary staff. Provide oversight and supervision of culinary production; estimate food consumption; select, develop, and standardize production recipes to ensure consistent quality. Assist with establishing presentation techniques and quality standards; provide proper equipment operation/maintenance, and ensure compliance with safety and sanitation guidelines. Total culinary management of retail foodservice operation to include inventory, ordering, and receiving. Provides oversight and supervision of culinary staff (full-time, student, and non-student temporary employees); assists with staff training and professional development for a broad range of subjects from preparation techniques to sanitation compliance. Actively assists retail operations in day-to-day activities as needed. Ensures food production meets/exceeds all state and local food code standards and Hazard Analysis Critical Control Points (HACCP) standards. Interacts with and builds sustainable working relationships with students, campus constituents, vendors, and other industry partners. Contributes to the department's success by performing other duties as needed in support of the department's mission. Knowledge of P&L accountability Proficient in menu development, cost controls, purchasing, and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Possesses the ability to interact effectively with coworkers and vendors of diverse ages, backgrounds, and interests. Possesses the ability to work as a team member under rushed conditions without losing efficiency or effectiveness. Advanced Culinary Skills
Type of Position	Full Time Position
Staff/Non-Faculty	Staff/Non-Faculty
VISA Sponsorship?
Appointment Type	1.0
Work Schedule/Hours	Campus Dining is a Sunday - Saturday, 6:00 am - 11:00 pm operation. Operations are reduced during university breaks. Employees are scheduled two days off each week based on business need. Days off may not be consecutive days off. Schedule varies on the d
Number of Hours Per Week	40
Number of Months Per Year	12
Mandatory Staff	Yes
Suggested Salary Range	$60,000 - $70,000
Physical Demands of Position

Posting Details Information

Appalachian State University is an exceptional opportunity for any chef looking to work in a dynamic cooking environment, where the focus is on an all-star dining experience for our student population. We are proud to be a self-operating Campus Dining Department, as a state employee you will enjoy a rewarding experience, a healthy environment, great work life balance, full state employee benefits, as well as the opportunity to cook with and manage a talented group of aspiring culinary professionals. Working in a learning focused environment, our culinarians have the opportunity to grow and have a hand in the development and planning of processes and systems

Required documents to attach:
Cover Letter
Resume
List a minimum of 3 professional references in the application

A demonstration of cooking abilities may be required in interview.

Appalachian State University offers comprehensive benefits packages. More information can be found here: https://hr.appstate.edu/hr-services/benefits

Posting Date	11/26/2024
Closing Date
Open Until Filled	Yes
Evaluation of Applications Begins	11/27/2024
Proposed Date of Hire	01/01/2025
Special Instructions to Applicants
Search Chair Name	Charlie Wallin
Search Chair Email	[e-mail]
Quick Link	https://appstate.peopleadmin.com/postings/48859
Posting Number	201501536P