CATERING SOUS CHEF/ KITCHEN MANAGER

Job Number: 414

Starting Salary: DOE
Department: Catering

Summary of Key Responsibilities:

Under direction of the Special Events Division manager, oversees Catering kitchen operations including execution of Athletic Training Table, Catering and other Special Events, and daily commissary production with primary responsibilities highly focused on Catering events during the lunch, afternoon, evening and weekends. Recommends new menu concepts that compliment, enhance or replace existing product lines. Responsible for on-time food preparation, product presentation and promotion; food quality, quantity and consistency. Coordinates with Special Event Managers on events including proposals and planning; food production and execution. Responsible for ordering food, paper, cleaning and other supplies; inventory control systems; safety/sanitation; equipment maintenance; vendor relations; special programs; budget preparation/monitoring and overall financial performance. Hires, schedules, trains, supervises and evaluates staff in all activities. Assists with facility/equipment upgrades projects. Assists in other areas of the Division and performs special assignments. Hours are evenings, weekends and variable shifts.

Qualifications:

Requires 3+ years food production experience in a high-volume environment and catering, with exposure to menu/product development, food presentation, receiving and storage of product. Experience must demonstrate knowledge of sanitation and equipment handling/maintenance guidelines. Must have strong written/oral communication skills. Supervisory experience preferred.

Supervises:

Supervises professional and part-time/student staff.

Physical Requirements:

Requires frequent walking, standing, bending, stooping, reaching, gripping and lifting of up to 50 lbs.

Background Verification:

Fingerprinting Background Verification required.