Job Summary

The Sous Chef provide hands-on support to the department chef assisting with menu development, menu costing and pricing, ordering, inventory control, production levels, and cost controls.  As Sous Chef, you will also assist with ensuring that all safety and sanitary protocols are utilized properly, work closely with the Department Chef to ensure proper execution of meals, and assist with peak time operational help, closing, and special catered events.  Another opportunity of this role includes supporting task-based student instruction by providing all necessary culinary support to the Department Chef and the Operations Manager of the School of Hospitality and Tourism Management. 

Required:

• High school diploma/GED
• Four years of experience working in food or culinary service including full-time service restaurant and/or catering
• Some basic computer skills (familiarity with MS word and excel)
• Interpersonal and communication skills
• Ability to lift and carry up to 50 pounds frequently and 60 pounds occasionally
• A valid driver's license is necessary for employment in this position

Preferred:

•  Associate degree or culinary certificate from an accredited culinary school
• ServSafe Food Safety certification
• Food cost experience
• Knowledge and ability to instruct students in the proper and safe handling of kitchen equipment
• Knowledge and ability to instruct students in techniques related to all kitchen utensils

Additional Information: 

• This was formerly classified as an operational/technical position; an internal lateral transfer will retain the same benefit standing
• Purdue will not sponsor employment authorization for this position  
• A background check will be required for employment in this position
• FLSA: Non-Exempt (Eligible For Overtime)
• Retirement Eligibility: Non-exempt Defined Contribution Plan
• Purdue University is an EOE/AA employer. All individuals, including minorities, women, individuals with disabilities, and veterans are encouraged to apply