Sous Chef AS8139

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

Job summary

Oklahoma State University in Stillwater is seeking a skilled food operations supervisor to manage day-to-day operations for the Rancher's Club and Rancher's Catering. You will oversee food preparation, presentation, and budgeting, while maintaining the highest quality standards and sanitation practices.

You will train and supervise kitchen staff, report to the Executive Chef and the Director of Food and Beverage Services, and use inventory systems to standardize production.

Qualifications

• Requires high school diploma or GED and 4 years catering kitchen experience in hotel, conference center, or university.
• Or culinary degree with 2 years 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.

Responsibilities

• 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.

Skills

Catering kitchen exp

Event catering

Menu development

Staff training

Food service leadership

Education

High School/GED

Culinary degree

Job description

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.

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

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.

Certifications, Registrations, And/or Licenses

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

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