FirstBank Jobs

Executive Sous Chef

Requisition ID: 2024-8487

of Openings: 1

Location: US-UT-Logan Category: Other Position Type: Benefited Full-Time Job Classification: Exempt College: Auxiliary Enterprises Department: Dining Services Advertised Salary: Minimum $48,000 commensurate with experience plus excellent benefits

Overview Under the direction of the Executive Chef for Dining Services as well as the Chef de Cuisine for The Junction, the Executive Sous Chef oversees culinary matters for The Junction Dining Hall on Monday - Friday with occasional Sundays. Assists in managing and mentoring cooks and other culinary professionals in the main kitchen of the Junction. Responsible for assisting in menu development, sanitation, production and quality control for both locations. Promotes and exemplifies Dining Services' Mission of "Creating an Excellent College Experience" as well as our P.R.E.D.I.C.T. Core Values.

Responsibilities

• Manages production for The Junction Dining Hall on Monday - Friday with occasional Sundays, serving approximately 1,500 guests per day with a daily revenue of over $15,000. Ensures quality and safety of food from production throughout service. Incorporate small batch cooking methods as part of the safety and quality program. As necessary and as directed, assist Executive Chef and Chef de Cuisine on other days including but not limited to Catering and summer conferencing.
• Controls costs in the Kitchen to stay in line with annual budget and projections throughout the year. Specific areas of emphasis are Cost of Goods Sold, Operating supplies, Paper Goods, Labor, and Tools and Equipment. Control efforts are not only in the kitchen but extend out into the service areas, collaborating with Supervisors and the Operations Managers of The Junction. Ensure portion control methods are introduced and implemented continually.
• Work closely with the Supervisors and Operations Managers of the Junction to ensure that food is presented and served in a manner that ensures appetizing, high quality food is served not just produced. Includes identifying and introducing a variety of menu items to meet the needs of the students, faculty and staff of Utah State University.
• Work with Executive Chef and Chef de Cuisine in hiring, training, supervising and as necessary, terminating culinary staff of the Kitchens. Assist in mentoring and training all culinary staff of the Taggart Student Center.
• Responsible for purchasing of food, equipment and supplies for The Junction representing approximately $200,000 of purchases annually.
• Develops annual budget in cooperation with Executive Chef and CDC as well as the Marketplace and Junction Operations Managers. Assists in creating Strategic Plans including 3-year rolling Capital Expenditure Plans.

Qualifications Minimum Qualifications:

• 4 years of related experience or an equivalent combination of education and experience

• ServSafe Certification or equivalent Preferred Qualifications:

• 3 years Supervisory/Management experience Knowledge, Skills, and Abilities:

• Proficient Computer Skills (MS Office)

• Knowledge of supplies, equipment, and/or services ordering and inventory control.
• Ability... For full info follow application link.

USU recognizes and values the importance of diversity and inclusion in enriching the employment experience of its employees and in supporting the university's academic mission of learning, discovery, and engagement. USU is an Equal Opportunity employer and does not discriminate in any of its programs and activities based on race, color, religion, sex, national origin, age, genetic information, sexual orientation or gender identity/expression, disability, status as a protected veteran, or any other status protected by University policy or local, state, or federal law (https://equity.usu.edu/non-discrimination).