Chef-Sous Chef Catering

We're on the lookout for a passionate and dynamic Sous Chef to join our busy UVU catering team! If you thrive in a fast-paced environment, love experimenting with flavors, and crave the thrill of creating extraordinary dishes, then this is the role for you.
What You'll Do:
As our Sous Chef, you'll be the right-hand to our Head Chef, collaborating closely to craft menus that tantalize taste buds and elevate dining experiences to new heights. You'll bring your expertise to the table, leading our talented culinary team with creativity, precision, and flair. From mastering intricate techniques to overseeing kitchen operations, you'll be instrumental in ensuring every dish that leaves our kitchen is nothing short of extraordinary.
Why Join Us:
Career Opportunity: Elevate your skills and expand your culinary repertoire through ongoing training and development opportunities.
Exceptional Benefits: Retirement, medical insurance, maternity and paternity leave, tuition remission, wellness programs and more!
Vibrant Culture: Join a team of passionate food enthusiasts who celebrate diversity, creativity, and a shared love for all things delicious.
What We're Looking For:
A culinary rockstar with a minimum of 2 of experience in a high-volume kitchen environment. Proven leadership skills with the ability to inspire and motivate a team to deliver excellence every day. Expertise in culinary techniques, flavor profiling, and menu development.
Strong organizational skills and the ability to thrive in a fast-paced, ever-changing environment. 

• Directly responsible for the accuracy, quality, and cooking of the department's high-volume food production with the main focus on the pantry and bakery areas of the kitchen, with the understanding that food quality is the number one aspect of the department's customer satisfaction. Employs culinary and management skills to ensure production goals are being met for all catered events. Communicates inventory shortages and purchasing needs in a timely fashion to ensure continuous production. Supervises and directs kitchen assistants to ensure all food production goals are met with the quality, presentation, and consistency expected from the director. Ensures staff time is utilized efficiently to minimize labor costs and maximize delivery speed for food production. Ensures all departmental policies are being followed with an emphasis on safety, sanitation, and HACCP guidelines. Responsible for hiring, training and effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles, and enforcing food services policies. 
• Supervises the daily operations of the kitchen while focusing on managing waste and maximizing productivity and quality. Responsible for receiving and storing food from vendors following sanitation guidelines, and also the monthly inventory counts. 
• In the absence of the Chefs de Cuisine, manages the staff and handles all critical duties that arise. Help in any part of the department as needed. 
• Other duties as assigned

Require formal training and accreditation from an accredited culinary institute with 3-6 years of experience.
Licenses or Certifications:    
ServSafe certification, valid driver's license, and Utah food handler's permit.

Knowledge    

• Requires knowledge and familiarity with standard concepts, practices, and procedures within the food production field with an emphasis on safety and sanitation.
• Strong understanding and knowledge of the role of Sous Chef in the kitchen.
• Knowledge of food handling procedures, HACCP, safety, inventory management, and staff management.
• Knowledge of local Health Department requirements pertaining to sanitation and food safety.

• Skills in producing a high volume of food in a timely manner, which is accurate, complete, and of high quality.
• Skills in reading, analyzing, and interpreting recipes. 
• Skills in effectively presenting information and responding to questions from supervisors, co-workers, customers, and the general public.
• Skills in reading and interpreting  related measurements of the industry such as pound, grams, temperature degrees F and C.
• Skills in concepts such as fractions, percentages, ratios and proportions including the calculation and interpretation of such things as food costs, labor cost and other food service reports.
• Skills in time management and task prioritization.

• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  
• Demonstrated ability to analyze problems and recommend solutions.  
• Ability to interpret and act on a variety of instructions which may be furnished in written, oral, diagram, or schedule form.
• Ability to competently read, write, and speak in English.
• Ability to exercise mature judgment.  
• Must be able to lead and inspire staff.
• Ability to improve from feedback.
• Ability to treat co-workers, supervisors and staff and faculty/guests with respect and courtesy.

EEO Statement:

UVU employment decisions are made on the basis of an applicant’s qualifications and ability to perform the job without regard to race, color, religion, national origin, sex, sexual orientation, gender identity, gender expression, age (40 and over), disability, veteran status, pregnancy, childbirth, or pregnancy-related conditions, genetic information, or other bases protected by applicable federal, state, or local law.