Sous Chef

University of Charleston; Charleston (WV); On-site; USD 35,000 - 50,000; Full time

Benefits offered by this job

Health Insurance (Medical, Dental and Vision)

Life Insurance

403(b) Retirement Plan

Vacation Accrual

Sick Accrual

Paid Holidays

Employee Assistance Program (EAP)

Job summary

A university institution in Charleston seeks a Culinary Supervisor to assist the Executive Chef with food service operations. Responsibilities include supervising food production, managing inventory, and ensuring quality and safety standards in the kitchen. Candidates should have a culinary degree or three years of culinary experience, along with strong interpersonal and decision-making skills. This position offers several benefits, including health insurance and retirement plans.

Qualifications

• Able to read, write, and perform basic math.
• Able to follow verbal and written instructions.
• High standard of personal hygiene.
• Three years culinary experience or culinary degree.

Responsibilities

• Supervise and assist in the production of hot and cold foods.
• Assist Executive Chef in ordering, receiving, and inventory process.
• Implement catered events and promotional programs.
• Monitor safety and sanitation standards.

Skills

Interpersonal skills

Decision-making ability

Leadership

Supervision

Education

Culinary degree

Tools

Commercial kitchen equipment

Job description

To assist the Executive Chef and Culinary Team in all aspects of the food service operation. To ensure that all company policies and procedures are adhered to and at an acceptable level so that our customers receive the highest level of service and food quality.

Position Requirements

• Able to read, write, and perform basic math
• Able to follow verbal and written instructions
• Exceptional interpersonal skills and decision-making ability
• Ability to lead, supervise, and coordinate activities of others
• High standard of personal hygiene
• Three years culinary experience or culinary degree
• Operational knowledge of commercial kitchen equipment

Typical Duties & Responsibilities

• Supervise and assist in the production of hot and cold foods
• Assist Executive Chef in ordering, receiving and inventory process
• Keep production records such as par levels, waste logs and temperature logs
• Menu development and recipe costing
• Follow standardized recipes
• Supervision of all staff members
• Implementation of catered events, promotional programs and new standards
• Monitors safety and sanitation standards to meet Federal, State and Local laws
• Other duties as required and assigned
• Health Insurance (Medical, Dental and Vision)
• Life Insurance
• 403(b) Retirement Plan
• Vacation Accrual
• Sick Accrual
• Paid Holidays
• Employee Assistance Program (EAP)

To apply for the position, send cover letter and resume to:

University of Charleston

2300 MacCorkle Avenue SE, Charleston, WV 25403

The University of Charleston is an Equal Opportunity Employer