JOB PURPOSE:

The Sous Chef works directly with the Dining management team to ensure that food policies and programs promote excellence in food quality and presentation across all CPK Dining businesses. The position has responsibility for developing and supervising production, culinary standards, safety and sanitation, staff training & performance of kitchen staff. The Sous Chef supports the organization mission and vision by providing culinary artistry support to the department in the following areas: menu and recipe planning and creation, food and ingredient specifications, training programs, executive dining, the café, and catering.

Oversee daily culinary-related activities within a dining hall, ensuring food and kitchen standards are met.

CORE DUTIES:

-Contribute to recipe and menu planning by providing direct assistance building recipes, maintaining cost-sensitive inventory levels, following daily menu production standards, assuring accurate work completion by line staff, executing and orchestrating the timing of production within operation standards, and influencing the use of innovative ideas and concepts, demonstrating cutting edge trends while maintaining current industry standards.

-Ensure health and safety standards are met by delivering real-time food safety and hygiene training for culinary staff as assigned.

-Contribute to business optimization by assisting with operating expense control through inventory maintenance, inventory level comparison, and inspecting and maintaining culinary equipment as directed.

-Contribute to effective employee and staff relations by providing input on scheduling needs for the unit and monitoring staff timing and production to avoid unplanned overtime expense.

-Act as the kitchen's second-in-command.

MINIMUM REQUIREMENTS:

Education & Experience:

Accredited college program or degree, preferably specializing in a culinary program, or combination of education and relevant experience. Two years of culinary management experience.

Knowledge, Skills and Abilities:

-Ability to suggest and execute creative menu development.

-Demonstrated ability to oversee and work harmoniously and professionally with co-workers and supervisors.

-Strong organizational and multitasking skills.

-Ability to operate computer equipment and food and beverage computer systems.

-Ability to operate and utilize culinary production equipment and tools.

-Awareness of local, state, and federal health and sanitation laws.

-Reading, writing, and oral proficiency in the English language.

-Knowledge of basic training techniques.

Certifications and Licenses:

-ServSafe CA Certification.

PHYSICAL REQUIREMENTS:

-Constantly stand, walk, chop and mix.

-Frequently twist/bend/stoop/squat, reach/work above shoulders, lift/carry/push/pull objects that weigh up to 10 pounds.

-Occasionally lift/carry/push/pull objects that weigh up to 50.

-Ability to see food presentation and taste all types of food (glutens, dairy, all protein, vegetables, and starches).

WORKING CONDITIONS:

-Scheduled days and work hours may vary based on operational need.

-Weekend and dinner service hours will be required.

WORK STANDARDS:

-Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations.

-Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned.

-Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, http://adminguide.stanford.edu

The expected pay range for this position is $80,000 to $90,000 per annum.

Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs.

The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned.