Sous Chef

Oklahoma-State-University; Stillwater (OK); On-site; USD 26,000 - 32,000; Full time

Job summary

Oklahoma State University is seeking a kitchen operations supervisor for Rancher's Club and Rancher's Catering. You will manage day-to-day food production, budgeting, and staff supervision, reporting to the Executive Chef and the Director of Food and Beverage Services.

Responsibilities include ensuring recipe accuracy, quality, and sanitation, and using inventory systems to standardize processes. Experience in large events and training staff is essential.

Qualifications

• 4 years' catering kitchen experience in hotel, conference center, or university.
• Or culinary degree with 2 years catering experience.
• Post-secondary education may substitute years of experience.
• Serv Safe certification required or willing to obtain within 30 days.
• Solid understanding of French culinary techniques and culinary principles.

Responsibilities

• Direct responsibility for day-to-day food operations under Rancher's Club and Rancher's Catering.
• Oversee all aspects of food production and budgeting; ensure quality and sanitation.
• Train and supervise kitchen staff including supervisors; report to Executive Chef.
• Utilize food management inventory systems for standardization; ensure recipes meet specs.
• Maintain high quality plate presentations and adherence to standards.

Skills

French culinary technique

From-scratch cooking

Clear communication

Staff supervision

Food safety awareness

Education

High School / GED

Culinary degree

Tools

Inventory systems

Job description

Campus

OSU-Stillwater

Contact Name & Email

Josh Barnard, [e-mail]

Work Schedule

Five plus shifts per week.

Appointment Length

Regular Continuous/Until Further Notice

Hiring Range

$19.00 - $23.25

Hourly

About this Position

Direct responsibility for day-to-day food operations under the Rancher's Club and Rancher's Catering operation including preparation, presentation and budgeting while ensuring the highest level of quality standards and health and sanitation practices. Oversees all aspects of food production. Trains and supervises kitchen staff including supervisors and reports to the Executive Chef and the Director of Food and Beverage Services. Utilizes food management inventory systems for standardization. Ensures that all recipes, food preparation, and plate presentations meet specifications. All other duties as assigned.

Required Qualifications

• High School/GED(degree must be conferred on or before agreed upon start date) and 4 years' experience working in a catering kitchen environment within a hotel, conference center, or university, experience catering for large and multiple events, developing and training employees in a food service setting, creating and developing menus; OR

  Culinary degree with 2 year's progressive catering experience in catering environment hotel, conference center, or university, experience catering for large and multiple events, developing and training employees in a food service setting, creating and developing menus.

Post-secondary education may substitute for years of required experience.

Certifications, Registrations, and/or Licenses:

Serv Safe Certified or be willing to complete certification in first 30 days of employment.

Skills, Proficiencies, and/or Knowledge:

Must have a solid understanding in French culinary technique and culinary principles. Must have a serious passion for food and creativity. Ability to cook from scratch. Must demonstrate a positive attitude and provide solutions with criticisms. Must be able to communicate clearly and concisely with managers, kitchen and dining room personnel and guests. Must be able to reach, bend, stoop and frequently lift up to 50 lbs. Must be able to work in a standing position for long periods of time (up to 10 hours).

Preferred Qualifications

• Bachelor's degree in Hotel/Restaurant, Culinary Management or related field and four years of culinary experience OR eight years of culinary related experience with supervisory or management experience