The Sous Chef is second in command to the General Manager with responsibilities for much of the kitchen, management responsibilities, inventory, menu planning and development. The Sous Chef coordinates food purchasing, preparation and production. This position assists the General Manager in supervising food production for the venues (Latitude 39, Catering and West 82 Food Court). Supervises food production personnel, assists with food production tasks as needed; and ensures that quality and cost standards are consistently attained.
Assists the General Manager with the oversight of assigned venues including kitchen management, safety and sanitation, menu planning and development and food production.
Attends to day-to-day issues and needs concerning equipment and food supplies, food quality, inventory and waste reduction.
Consistently maintains standards of safety, quality, cost, presentation, and flavor of food.
Hires, trains and evaluates personnel and ensures proper staffing/scheduling to ensure maximum productivity and high standards of quality.
Prepares and directly supervises the preparation of a wide variety of entrees, soups, sauces, etc. according to prescribed recipes.
Assists General Manager with inventories, pricing, cost controls, requisitions, and issuing supplies and equipment for food production to ensure maximum profitability.
Assumes oversight of food production, kitchen personnel and assists with front of the house operations.
Develops strong customer relations and ensures customer service excellence.
Prepares reports pertaining to budget, payroll, customer counts, etc.
Stays professionally active by attending food shows, reading trade magazines and actively participating in professional development and organizations.
Supervises work of others, including planning, assigning, scheduling and reviewing work, ensuring quality standards.
Responsible for hiring, terminating, training and developing, reviewing performance and administering corrective action for staff.
Plans organizational structure and position content.
-Minimum of 1 year of related work experience. -Minimum of 1 year of supervisory/managerial experience. -ServSafe certification must be obtained within the first 6 months of employment
-This position requires standing in kitchens for long periods of time. -Could be exposed to hot &/or cold temperatures.
Associate's degree, or vocational or technical school degree in Culinary, Hospitality, Business or related field.
Current ACF and ServSafe certifications are a plus.
Planning Unit: Vice President for Student Affairs
Department: Culinary Services
Applicants may contact this person if they have questions about this position: Patti Barnes 740-593-2970
Employment Type: Full-Time Regular
$39,500 annually. Employees also enjoy a generous benefits package including health benefits, paid time off, and education benefits for employees and qualified dependents.
Internal Number: 28901
About Ohio University
Ohio University is home to one of the nation’s friendliest and most picturesque campuses. But more importantly, it’s where you can become part of a two-century tradition of excellence and embark upon a rewarding career that will make a real difference. From teaching and research to admissions, facilities maintenance, and residence life, our faculty and staff propel Ohio University’s mission of helping students become their best selves. OHIO offers competitive compensation and outstanding benefits. For a complete list of employment opportunities, please visit www.ohiouniversityjobs.com.
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