Sous Chef

Position Information

Position Information

Position Title Sous Chef
Open Internally or Externally External
If faculty, tenure track status Not Applicable
Reports to (title) Food Services Supervisor
Department Food Service Miller-3N1
Requisition Number 17057
Position Type New position
Job Category Staff
FT/PT Full-time
Initial Work Location
Starting Salary $28,502
Job Open Date 09/18/2017
Job Close Date
Open Until Filled Yes
Priority Review Date 09/25/2017
Job Summary

Production and execution of catered events. Establishing prep lists, standardized recipes, and training of staff. Working in coordination with executive chef to ensure adequate supplies are on hand. Assist with ordering and inventory as needed. Coordinate with catering manager to ensure all events are staffed and executed to established standard. Help maintain HACCP standards throughout all areas.
Attend weekly manager meeting. Help set P&L budgets for the program. Maintain a full working knowledge of budgets and help to meet them monthly.

Essential Responsibilities and Duties

Prep, daily special, quality management, inventory, creating prep lists, assisting the front line if needed, double checking with client about any dietary/allergy needs;
execution, delivery, check with banquet host for anything needed as event is in process, putting together last minute meals for dietary needs,
Maintaining and cleaning equipment, keeping prep area clean and sanitized all day, starting an order list, putting away an order,
taking care of finished banquets, recycling usable product, and transferring food from serving dishes into proper storage containers.
Other duties as assigned.

Essential Responsibilities and Duties Continued
Preferred Qualifications

Degree from a recognized culinary institution or four (4) years of related, paid full-time work experience.
Preferably one year in a college or university setting.
Preferably one year as a sous chef.

Minimum Qualifications

High School diploma or equivalent.
Three to five years direct, paid, full-time, work experience in catering and food preparation required.
Must have a current ServSafe Certificate.
Substitutions for education/experience on a 1:1 basis.

Knowledge, Skills & Abilities

Must have an understanding of kitchen principles, banquet procedures, food cost, and food safety. Must have moderate or better knife skills. Must be able to lift at least 50 lbs.
Ability to communicate effectively with a broad range of diverse people, ability, culture, ethnic background, to maintain good working relationships across the College.
Ability to work with all groups in a diverse academic, socioeconomic, cultural and ethnic background of community college students, faculty and staff, including those with disabilities.
Maintain Positive Atmosphere
Obtain a culinary degree within 6 months of hire.

Non-Essential Responsibilities and Duties
Special Instructions

Salt Lake Community College may complete a criminal background check on the finalist.

FLSA Non-Exempt

Supplemental Questions

Required fields are indicated with an asterisk (*).

  1. * How did you first learn about this position?
    • Newspaper
    • Ethnic Media
    • Chronicle of Higher Education
    • Professional Organization
    • SLCC Website
    • Referral Agency
    • Workforce Services
    • College Placement Center
    • Friend
    • Employee
    • SLCC Email
    • SLCC HR Office
    • Other (please specify below)
  2. If other referral source, please specify:

    (Open Ended Question)

Required Documents

Required Documents
  1. Cover Letter
  2. Resume / Curr. Vitae
Optional Documents
  1. Letters of Reference
  2. Other Doc