Sous Chef - Residential Dining

Description

ABOUT KU MEMORIAL UNIONS (KUMU):

Since 1921, we have served as KU's community center. Join students, faculty, staff, and the Lawrence community for events, activities, food, and fun in our locations on campus — Kansas Union, Burge Union, and the DeBruce Center. KUMU encompasses KU Dining, KU Catering and Events, KU Bookstores, and student involvement programs such as Student Union Activities and KJHK, the award-winning student-run radio station. We make learning possible through transformative experiences that build healthy communities and support the education of leaders. We hope that you will find your home with us as a proud Jayhawk supporting this important mission!

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ABOUT THIS JOB:

The Sous Chef plays a vital role in the daily operations of a full-service production kitchen within a residential dining facility. Currently, KU Dining has three residential dining operations - North College Cafe, South Dining Commons, and Ekdahl Dining Center ("Mrs. E's"). In this role, you will have the opportunity to be creative, innovative, and work with a dedicated team of professionals all while enjoying ample time off and a great benefits package. 

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This position is responsible for preparing menu items for residential dining unit menus, supervising kitchen staff, and ensuring adherence to food safety and quality standards. Key responsibilities include following daily production sheets, controlling food quality and quantity, assisting with inventory management, and maintaining clean storage areas. The Sous Chef must comply with HACCP, KDHE, and ServSafe standards while providing support across various kitchen areas as needed. 

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GREAT BENEFITS:

• Paid holidays
• Paid vacation and sick time
• Company-sponsored health, dental, and vision insurance
• Retirement plan with a 7.5% match

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Read the full description below!

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Supervision Received & Given:

• Reports directly to the Unit Manager and Executive Sous Chef.

• Leads and instructs a team of full- and part-time employees in sanitation procedures and cooking methods.

• Supervises both hot and cold side production.

• Non-exempt from overtime.

Essential Duties and Responsibilities:

Cost Consciousness:

• Assist in planning and executing business activities, including procurement, menu development, and inventory control.

• Manage inventory counts and forecast projections while maintaining daily serving line worksheets to minimize food waste.

• Create and maintain a four-week rotating cycle menu for The Dining Center.

Planning and Organization:

• Ensure adherence to time clock policies and supervise staff to comply with KU Dining Services attendance standards.

• Maintain accurate records of performance and attendance issues, consulting with management on necessary corrective actions.

• Review employee work to ensure adherence to established standards.

Food Quality:

• Ensure that food is prepared and presented in line with cycle menus, maintaining an appealing display for customers.

• Plan and execute special event nights for students.

• Maintain a clean and sanitary production and storage environment, including the upkeep of facilities and equipment.

Effective Communication:

• Maintain clear communication with service and general managers, supervisors, and staff regarding unit operations, production, and inventory.

• Provide feedback on guest comments, staff issues, equipment maintenance, and other operational concerns.

Managing People:

• Train and lead staff in recipe adherence and proper cooking and holding temperatures.

• Ensure compliance with KU Dining standards and report necessary corrections.

• Assist in researching and developing new recipes/menu items for review by Executive Sous Chef, Catering, and Residential.

Cooperation/Collaboration:

• Establish and maintain effective, tactful relationships with colleagues, resolving conflicts collaboratively.

• Offer support and assistance to colleagues as needed.

Additional Responsibilities:

• Capable of producing, supervising, and displaying menu items independently, without direct supervision from the Unit Manager.

• Multi-task effectively across all kitchen and front-of-house production areas.

• Perform additional duties as assigned.

Required Knowledge, Abilities & Skills:

• Culinary background with experience in classical preparation methods, food service sanitation, and proper product storage and rotation.

• Ability to supervise and train kitchen staff effectively.

• Proficiency in operating kitchen equipment and strong knife skills.

• Physical ability to perform tasks such as standing for extended periods, bending, and lifting up to 50 pounds.

• Strong personal hygiene and a commitment to maintaining high work standards.

Minimum Qualifications:

• High School Diploma or equivalent.

• Minimum of three years of experience in food service production for high-volume operations.

• Functional computer skills.

Preferred Qualifications:

• Bachelor’s or associate degree from an accredited culinary institute, including a kitchen internship or externship.

• Previous cooking experience in a college or institutional setting.

• ServSafe certification.

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The University of Kansas Memorial Unions is an Equal Opportunity/Affirmative Action employer and prohibits discrimination based on race, color, ethnicity, religion, sex, national origin, age, ancestry, disability, status as a veteran, sexual orientation, marital status, parental status, gender identity, gender expression, and genetic information in the corporation’s programs and activities. Retaliation is also prohibited by corporation policy.

Salary : $15 - $18