21-300 Sous Chef

The Sous Chef is responsible for overseeing the day-to-day operations of the kitchen, ensuring the consistent preparation and presentation of high-quality food. This role works closely with the Executive Chef to maintain kitchen efficiency, uphold food safety standards, and foster a positive work environment through team leadership and training. The Sous Chef will also assist in managing inventory, placing orders, and ensuring compliance with all health and safety regulations, all while contributing to the culinary excellence and operational goals of UMHC.

Kitchen Operations & Food Quality:
Oversee daily kitchen operations, ensuring food preparation, quality control, and presentation meet UMHC standards. Work closely with the Executive Chef and kitchen team to maintain consistency in menu offerings and uphold high-quality food standards.

Team Leadership & Training:
Assist in leading and mentoring kitchen staff in alignment with UMHC's culture and culinary expectations. Foster a collaborative, positive work environment and ensure that all kitchen staff are properly trained in food preparation techniques, safety practices, and hygiene standards.

Inventory & Supply Management:
Maintain proper stock levels of kitchen supplies and ingredients, coordinating with the Executive Chef to place orders as needed. Monitor inventory usage to ensure kitchen efficiency and cost-effectiveness, preventing shortages or overstocking.

Sanitation & Safety Compliance:
Ensure compliance with all health, safety, and sanitation regulations in the kitchen. Oversee cleanliness and organization of kitchen stations and ensure proper storage, handling, and disposal of food and waste.

General

• Must be at least 18 years old to obtain a UMUGC Non-Support License (required). Must be able to pass the UMUGC and CG background investigations (no financial crimes or other felonies).

Education

• High School Diploma or equivalent preferred.
•  Culinary arts degree or equivalent experience preferred.

Certifications

• Food handlers’ card preferred.

Experience

• At least 4-5 years of experience in a food service role, with at least 1 years in a supervisory or leadership position in the kitchen required.
• Prior experience in a full-service kitchen and a fast-paced, high-volume environment is preferred.

Knowledge, Skills, and Abilities (KSAs)

• Strong knowledge of food preparation, kitchen operations, and food safety regulations.
• Ability to lead, train, and motivate kitchen staff in a fast-paced environment.
• Strong organizational skills and the ability to manage inventory and control costs effectively.
• Excellent communication skills, both verbal and written.