Culinary Services Sous Chef UM Dining

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UM Dining
at **MEMBERS ONLY**SIGN UP NOW***. invites applications for an extraordinary opportunity. We have an immediate opening for three (3)
Sous Chefs
to join our team. All three of these positions are union positions. One will work primarily in the Food Zoo and the new dining center, one in catering, and one at the Iron Griz restaurant located on the campus golf course.
The Sous Chef in the Food Zoo reports to the Executive Sous Chef for Residential Dining. The Sous Chef in catering will report to the lead Chef de Cuisine in catering. The third Sous Chef will report directly to the General Manager of the Iron Griz. We hope to hire all three positions from one pool so you only need to apply once. All three positions are hands on working positions. The main difference is in the scheduling. The Food Zoo position has a more predictable schedule which may not change too much during a semester. The catering position is event driven and the schedule changes often. The Iron Griz position will be primarily afternoon to evenings, though that may vary based on business.
The Sous Chef primarily supervises and directs all student staff in the kitchen and, in the case of the Food Zoo, classified employees. The Sous Chef will assist in creating and producing a variety of recipes and menus for their operation. In the absence of their direct supervisor, the Sous Chef may be responsible for ordering food and supplies.
This position requires incumbent to develop a working knowledge in:
Knowledge and experience with forecasting, menus, and recipe production.
A wide variety of food service equipment and ethnic cuisines.
Recipe and menu development and production of high quality food, menus, and dining experience.
Food and supply purchasing.
Experience with receiving, storage, and production of a wide variety of food items.
Active participation in appropriate professional organizations such as NACUFS, ACF, NRA
Required Skills
Professional management and supervisory experience.
High volume and/or fine dining food service experience.
Experience in display cooking and presenting menus to guests.
Ability to work with and train college students as employees and guests.
Management ServSafe certification or the ability to obtain certification within one year of employment.
Minimum Required Experience
Extensive experience, knowledge, skills, and abilities at this level are typically acquired with a Culinary Degree and a minimum of two (2) years of on the job culinary experience or four (4) or more years of on the job culinary experience. Two (2) of those years must be in high volume operations. Leadership and management experience are required.
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UM Campus Dining
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