Sous Chef, District Market - Alder

University of Washington; Seattle (WA); On-site; USD 60,000 - 74,000; Full time

Job summary

The University of Washington Housing & Food Services is seeking a District Market Alder Sous Chef to lead the daily culinary operations, including self-service hot case, retail hot food, deli, grab-and-go, and Meat & Seafood Case, under the direction of the General Manager and Campus Executive Chef.

You will spend about 75% of your time in production and service areas, providing hands-on leadership in food production, safety, inventory management, staff supervision, and delivering an

Qualifications

• Bachelor's degree in hospitality, business administration or related field.
• Minimum of one year of management experience in the food service industry.
• Excellent interpersonal, organizational, analytical, communication and problem‑solving skills.
• Proficiency with Microsoft Office, including Word, Excel, Outlook, PowerPoint and Project.

Responsibilities

• Oversee daily culinary production and service, including self-service hot case, retail hot food, deli, grab-and-go, and related programs.
• Develop production schedules, staffing plans and production pars based on demand and sales forecasts.
• Oversee ordering, receiving, inventory management, product utilization and CBORD FSS input and testing.
• Maintain standards for food quality, freshness, presentation and inventory control.
• Lead product development, menu and recipe implementation and testing.

Skills

Interpersonal skills

Organizational skills

Analytical skills

Communication skills

Problem-solving skills

Management experience

Microsoft Office

Education

Bachelor's degree in hospitality or related field

Tools

Microsoft Office

Job description

Job Description: Housing & Food Services has an outstanding opportunity for a Sous Chef, District Market Alder to join their team.

About This Opportunity

The District Market Alder Sous Chef manages and supervises the daily culinary operations of District Market Alder under the direction of the General Manager and Campus Executive Chef. This position is responsible for the successful execution of all prepared food programs including the self-service hot case, retail hot food offerings, deli counter operations, meat and seafood case, grab-and-go production, and related culinary programs.

The Sous Chef provides hands‑on leadership in food production, food safety, inventory management, customer service, and staff supervision. The position maintains active managerial control of all food safety systems and serves as a working leader within the operation, spending 75% of the time in production and service areas supporting staff, ensuring product quality, and delivering an exceptional customer experience.

Key Responsibilities

35% – Culinary Operations and Production Management

• Oversee daily culinary production and service, including the self-service hot case, retail hot food, deli, grab-and-go, specialty programs, and Meat & Seafood Case.
• Develop production schedules, staffing plans, and production pars based on customer demand and sales forecasts, adjusting production to changing business levels.
• Oversee ordering, receiving, inventory management, product utilization, and CPK ordering to ensure appropriate availability while minimizing waste.
• Maintain standards for food quality, freshness, consistency, presentation, merchandising, rotation, and inventory control.
• Support product development, menu and recipe implementation, and CBORD FSS recipe input, validation, and production testing.

25% – Food Safety, Sanitation, and Quality Assurance

• Maintain active managerial control of food safety systems and serve as the primary food safety leader for culinary operations.
• Monitor and verify critical controls including temperatures, cooling, holding, sanitation, allergen management, and safe food handling.
• Ensure compliance with HACCP principles, ServSafe standards, health regulations, University policies, and required documentation.
• Conduct routine food safety inspections, investigate concerns, and implement corrective actions.
• Train and coach staff on food safety, sanitation, allergen awareness, and safe food handling practices.

20% – Leadership, Supervision, and Customer Service

• Supervise assigned classified, contract classified, hourly, and student employees, including work assignments, productivity, attendance, and operational priorities.
• Provide hands‑on leadership, training, coaching, mentorship, and support during high-volume production and service periods.
• Assist with interviewing, onboarding, performance evaluations, ongoing coaching, and corrective action processes.
• Maintain a visible leadership presence and adjust staffing assignments to meet changing operational needs.
• Respond to customer needs and maintain positive working relationships with staff, customers, vendors, and campus partners.

10% – Retail Operations Support

• Serve as an opening manager and ensure District Market Alder is operationally ready for daily business.
• Provide leadership and supervision of grocery store operations when other managers are unavailable.
• Support customer service, cashiering, merchandising, stocking, and general retail operations.
• Partner with market leadership to ensure consistent execution of operational standards throughout the store.
• Support special events, promotions, and seasonal retail initiatives.

10% – Fiscal Management and Inventory Control

• Maintain inventory controls and ordering systems to support efficient operations and appropriate product availability.
• Monitor food cost, waste, product utilization, and production performance to identify opportunities for improvement.
• Review production and inventory records to support accurate forecasting and ordering.
• Maintain accurate documentation of waste, spoilage, transfers, and inventory adjustments.
• Support financial objectives through inventory management, production planning, labor utilization, and corrective action when needed

Required Qualifications

To be considered for this opportunity your application must demonstrate you meet both the minimum qualifications and additional qualifications listed below.

Equivalent education and/or experience may substitute for minimum qualifications except when there are legal requirements, such as a license, certification, and/or registration.

Minimum Qualifications

• Bachelor’s degree in hospitality, business administration or related field.
• Minimum of one year of management experience in the food service industry.
• Excellent interpersonal, organizational, analytical, communication and problem‑solving skills.
• Proficiency with Microsoft Office, including Word, Excel, Outlook, PowerPoint and Project.

Applicants who do not meet these qualifications WILL NOT be forwarded to the Hiring Department.

Preferred Qualifications

• Experience in college or university food services.

Working Conditions

• District Market Alder operates seven days per week with extended service hours. This position is primarily assigned to opening and daytime shifts but must maintain flexibility to adjust schedules to support business needs, staffing requirements, special events, training activities, and operational priorities.
• The position requires significant time spent standing, walking, lifting, and working in kitchen, refrigeration, freezer, warehouse, and retail environments.

About The Team

"Working together to enhance student life" is the Housing & Food Services mission statement. Housing & Food Services is a large and complex organization with a unified commitment to supporting student learning, growth, and success.

Compensation, Benefits And Position Details

Pay Range Minimum: $67,200.00 annual

Pay Range Maximum: $67,200.00 annual

Benefits

Other Compensation: For information about benefits for this position, visit https://www.washington.edu/jobs/benefits-for-uw-staff/

Shift

First Shift (United States of America)

Temporary or Regular

This is a regular position

FTE (Full-Time Equivalent)

100.00%

Union/Bargaining Unit

Not Applicable

About The UW

Working at the University of Washington provides a unique opportunity to change lives – on our campuses, in our state and around the world.

UW employees bring their boundless energy, creative problem-solving skills and dedication to building stronger minds and a healthier world. In return, they enjoy outstanding benefits, opportunities for professional growth and the chance to work in an environment known for its diversity, intellectual excitement, artistic pursuits and natural beauty.

Our Commitment

The University of Washington is committed to fostering an inclusive, respectful and welcoming community for all. As an equal opportunity employer, the University considers applicants for employment without regard to race, color, creed, religion, national origin, citizenship, sex, pregnancy, age, marital status, sexual orientation, gender identity or expression, genetic information, disability, or veteran status consistent with UW Executive Order No. 81.

To request disability accommodation in the application process, contact the Disability Services Office at 206-543-6450 or [e-mail].

Applicants considered for this position will be required to disclose if they are the subject of any substantiated findings or current investigations related to sexual misconduct at their current employment and past employment. Disclosure is required under Washington state law.