Sous Chef

Engagement Scholarship; Berea, Northern (OH, KY); Hybrid; USD 29,000 - 33,000; Full time

Job summary

Engagement Scholarship in Berea, OH is seeking a seasoned Sous Chef to support daily kitchen operations and a team under the Executive Chef. The role emphasizes high-quality catering and precise food preparation in a fast-paced environment.

The ideal candidate has at least five years of kitchen leadership, holds ServSafe Manager and allergy certifications, and can coordinate with Catering Manager to deliver exceptional dining experiences across events.

Qualifications

• Minimum 5 years experience actively working and managing a kitchen.
• Must be ServSafe Manager and Allergy certified.
• Extensive knowledge of food service terminology and usage.
• Ability to read and follow recipes and adjust as needed.

Responsibilities

• Lead in the kitchen and supervise Chefs and Cooks.
• Plan and direct food preparation with high catering quality.
• Ensure sanitation procedures and HACCP compliance.
• Collaborate with Executive Chef and Catering Manager to meet events standards.
• Train new staff and manage workflow during service.

Skills

Kitchen leadership

Catering coordination

Menu planning

Food safety

Communication

Multi-tasking

Education

ServSafe Manager certification

Allergy certification

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Sous Chef

Full Time Berea, OH, US

4 days ago Requisition ID: 1664

Salary Range: $21.00 To $24.00 Hourly

Department of Human Resources

Sous Chef

Department/ Division Dining Services

Status: Full-time, Non-exempt

Work Schedule: Variable Schedule to include Monday-Friday, every other weekend and special events. You may be furloughed at various times throughout the year (summers, spring break, Christmas break, etc.) due to the unique nature of B-W’s academic calendar.

Job Summary: The Sous Chef is responsible for supporting the Executive Chef in the overseeing of daily operations of the kitchen and staff.

Duties and Responsibilities: The following duties are not to be considered a complete list of duties and responsibilities assigned to this position

• Works in conjunction with the Executive Chef
• Lead in the kitchen and cold prep in the Executive Chef’s absence
• Works directly with Catering Manager and Executive Chef to ensure the highest quality of catering
• Planning and directing food preparation- the Sous Chef is most often responsible for managing kitchen staff to ensure food is prepared properly.
• Managing kitchen staff as a supervisor for the Chefs, Cooks and Cold Production Team.
• Sous Chef oversees training of new employees
• Quality Control- the Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality
• Prepare high quality food for all areas according to production sheets & banquet event orders, observing proper temperatures, timing, and sanitation procedures.
• Maintain cleanliness by following proper sanitation procedures with equipment work area, walk-ins, and proper food handling as mandated by HACCP regulations. Assists to keep walk-ins organized and stock rotated.
• Report to work on time, promote personal hygiene by following proper sanitation methods and appropriate dress standards.
• Completes cleaning assignment regularly. Reports needed repairs on equipment
• Prepare new items by testing recipes and being creative in their presentation. Help fine-tune computer data.
• Fills in service summary sheets and other record keeping sheets as needed. Read menu board and do necessary advance prep work.
• Be proactive in your decision making to ensure your department runs efficiently.
• Take responsibility for production unit in the absence of the Executive Chef. Communicate with others to relay pertinent information.
• Knowledgeable in the use of production systems for recipes and menus as well as purchasing and inventory control.
• Responsible for some ordering and cross utilization of products. Use leftovers judiciously.

Qualifications

• Minimum 5 years experience actively working and managing a kitchen. Along with heavy catering production to include high end catering food quality.
• Must be Servsafe Managers and Allergy certified or willing to take the course.
• Extensive knowledge of food service terminology and usage.
• Knowledge of cooking techniques.
• Knowledge of measurements for dry, liquid and metric.
• Knowledge of culinary math.
• Ability to use all kitchen equipment and troubleshoot issues.
• Must be able to read and follow and adjust recipes as needed.
• Good communication skills-written and verbal in order to facilitate output of work.
• Ability to multi-task and work in a busy environment.
• Ability to give direction.
• Able to come up with and test new recipes
• Ability to lift a minimum of 50#.
• Must be able to pass a background check

Working Conditions and Physical Requirements:

Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, cleaning chemicals and/or loud noises. Considerable physical activity. May require handling of objects that can weigh up to 50 lbs. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.

Additional Information

Employment is contingent upon successful completion of a background check, meeting applicable pre-employment requirements, and compliance with University and departmental policies, including completion of required training.

Baldwin Wallace University is an EEO employer and educator. We provide reasonable accommodations to applicants and employees in accordance with applicable federal, state, and local laws. At BW, we support and encourage diversity in a variety of forms. We value and appreciate inclusive excellence in a classroom, within extracurricular activities and as we engage our community partners.