Job Category: Non-Exempt

PCLS: 70026

Salary Grade: E

Summary

Incumbents in the Sous Chef position coordinate food production personnel, prepare a variety of foods, and ensure that quality and cost standards are consistently attained.

Distinguishing Characteristics

The Sous Chef is distinguished from the Executive Sous Chef in that incumbents in the Sous Chef position oversee a shift or station in a unit within Dining Services.

Reporting and Supervisory Responsibilities

The Sous Chef reports to the Executive Sous Chef, Chef de Cuisine and/or Executive Chef. This classification may train and guide Culinarians, hourly, and student employees.

Typical Functions

1. Prepares and presents food and/or instructs and guides cooks and kitchen staff in the cooking and presentation of food.
2. Monitors sanitation and safety to ensure standards and regulations are followed.
3. Cleans, sanitizes, and maintains work areas, utensils, and equipment.
4. Attends to day-to-day problems concerning food and food supplies; detects and ensures disposition of spoiled or unattractive food as necessary.
5. Inspects supplies, equipment, and/or work areas to ensure conformance to established standards.
6. Determines production schedules necessary to ensure timely delivery of services.
7. Determines how food should be presented and creates decorative food displays.
8. Reviews recipes and evaluates processes in order to continuously improve the effectiveness and quality of products being produced.
9. Performs miscellaneous job-related duties as assigned.

Knowledge, Skills, and Abilities

1. Ability to monitor and/or maintain quality control standards.
2. Ability to understand and follow specific instructions and procedures.
3. Ability to train and/or guide culinary staff and students.
4. Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.
5. Knowledge of organizational structure, workflow, and operating procedures.
6. Ability to read, understand, follow, and enforce safety procedures.
7. Knowledge of food preparation and presentation methods, techniques, and quality standards.

Minimum Qualifications

Three years of applicable culinary experience OR two years of Culinary Arts training plus one year of experience is required.

Work Environment and Physical Requirements

This position requires moderate physical activity. Employees must have sufficient strength to perform the duties and responsibilities of the position including moderate lifting (up to 50 pounds), walking, bending, stooping, kneeling, and squatting. This position requires nearly continuous standing, repetitive hand motions, and reaching overhead. Employees may be exposed to unusual elements including extreme temperatures, dust, fumes, smoke, unpleasant odors, and/or loud noises.

Disclaimer

This position description indicates the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to the position.