Description

The Sous Chef, Dining Services supervises the overall success of the food service operation adhering to the University's culture and guidelines, the Health Department's regulations, and Bon Appetit's standards and expectations of food quality, freshness and presentation.  The Sous Chef trains all kitchen staff in proper kitchen conduct and food handling, overseeing the sanitation and safety of all kitchens and helps in food preparation to ensure that all kitchen employees produce delicious eye-appealing and nutritious food.  The Sous Chef prepares food production sheets, creates Café and catering menus, adhering to food cost guidelines, conducts all daily financial tasks, updating inventory pricing and coding expenses, orders all food products following Bon Appetit's purchasing guidelines. The Sous Chef is expected to solve problems professionally, rapidly and fairly, while maintaining and teaching a good work ethic, and supports the General Manager, developing a sense a teamwork and cooperation. 

Food Programs

Use a variety of high quality food items that are creatively well prepared, presented and flavorful in a cost effective manner in the Cafes and catering. 

Use the Bon Appetit food standards and purchasing council recommendations.

Prepare a well balanced menu that meets the cultural and dietary needs of the Cafe quests that meets and exceeds the expectations of the customers.

Supervision and Development of Staff

Hire, train, and supervise the daily conduct of the Chef Managers.

Supervise the adherence to proper uniform standards following the employee handbook and established account guidelines.

Develop and revise proper job descriptions for Chef Managers.

Conduct Chef Managers' reviews, coaching sessions, and disciplinary actions in a professional timely manner.

Financial Management Analysis

Price menu items, adhering to food cost guidelines.

Maintain and monitor kitchen payroll in conjunction with business forecasts and the budget.

Control food cost by establishing purchasing specifications, storeroom requisition systems, product storage requirements and waste control procedures.

Code invoices, update inventory prices and control purchases.

Create and update Price Portion Guide.

Safety and Sanitation

Adhere to all Health Department, OSHA and ADA regulations.

Supervise, train and maintain daily reporting of Time and Temperature and accurate labeling, dating and rotating of all food products.

Conduct monthly F.A.C.T. meetings.

Report any injury, accident and/or food borne illness incident for customers and/or staff accurately and in a timely manner to the General Manager.

Develop daily and weekly cleaning checklists for kitchen staff and oversees their accomplishment.

Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery.

Establish maintenance schedules in conjunction with manufacturer's instruction for all equipment.

Provide safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.

Customer Service and Client Relations

Respond to all comments and complaints within 24 hours and follows up with a written response to the General Manager.

Communicate with the Client honestly, accurately, and in a timely manner.

Retail Management

Create weekly menus and special event catering menus, meeting special dietary requests, including the low-fat, low-sodium, vegetarian and low calorie meals.

Supervise the proper garnishing and presentation of food.

Adhere to Bon Appetit's standards of fresh and creative decor.

Oversees the overall appearance of the kitchen.

Test and update menu ideas and concepts on a continuous basis, staying abreast of new culinary trends.

Edit all weekly menus for proper spelling and descriptions.

Utilize all web based informational systems, including web menu and catering menu.

Overall Management

Meet all timelines for menus and ordering.

Teach and adhere to Bon Appetit's philosophy, culture and commitment to quality food and service.

Take ownership of the kitchen.  

Maintain knowledge of, and enforces, the Clients/Bon Appetit contractual agreement.

FT Dining
$500 signing bonus after a 4-month satisfactory probationary period is completed.
** Competitive salary and excellent benefits package including health, dental, paid holidays, free parking, free meals during working hours, free uniforms, free gym membership, tuition benefits, paid employee referral program, and a generous 403(b) match **

Degree from a post secondary Culinary Arts training program.

Has computer skills with a working knowledge of Microsoft Word and Excel.

A minimum of 3 years as sous chef plus 3 years in another food preparation position.

At the University's discretion, the education and experience prerequisites may be accepted where the candidate can demonstrate, to the satisfaction of the University, an equivalent combination of education and experience specifically preparing the candidate for success in the position.

Roger Williams University is an affirmative action/equal opportunity employer and com-mitted to a diverse workforce. All applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, or any other basis protected by applicable state and federal law. For information on our Non-discrimination policy, visit here.

RWU prohibits all forms of discrimination on the basis of sex in its education programs and activities and is required by Title IX of the Education Amendments of 1972 (Title IX) and its implementing regulations not to discriminate in such a manner. Complaints of Title IX sexual harassment should be reported to the Title IX Coordinator at the contact information listed below. Details regarding the formal complaint process can be found here: Title IX Sexual Harassment Policy and Procedures. All complaints of sexual harassment will be taken seriously and responded to promptly. TITLE IX COORDINATOR: Dr. Jen Stanley, 1 Old Ferry Road, Bristol, RI 02809 / Phone Number: (401) 254-3123 /Email Address: jstanley@rwu.edu

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