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Requisition ID:  1989

Executive Sous Chef

Job Summary

This culinary leader will manage and drive a high volume dining operation with a staff of over 40 individuals, serving an average of 3000 meals/day.  You will be instrumental in driving operational and culinary expertise for the administrative and culinary team at the assigned dining operation and serve as the leader in setting and maintaining standards of quality food, service, cleanliness, and overall staff performance.  Responsibilities include coordinating food production, recipe management, product movement, quality control, assisting in inventories, stock rotation, receipt of goods, storage, and documentation.  Collaborate to provide high quality food within the allocated budget and ensure a high level of customer service.  Ensure compliance with regulatory standards and protocol while maintaining and improving systems and processes. Complete assigned food ordering, scheduling, supervision of staff, hiring, and training of employees. Teach culinary classes, train staff in specialized skills related to presentation, and verify attention to details related to allergies, food safety, and personal safety.  Develop new and innovative recipes based on equipment, labor, and food trends. Maintain effective communication with customers, employees, and supervisors.

 

To learn more about our residential dining experience, please visit our website at: https://dining.purdue.edu/ResidentialDining/index.html

Experience

Required:

  • Associates Degree in Culinary Arts
  • In lieu of a degree, consideration will be given to an equivalent combination of related education and required work experience
  • The ability to acquire a ACF certification at the Chef de Cuisine (CCC) level within 18 months of employment with employer's financial assistance
  • Three years of progressive culinary/kitchen management experience.
  • ServSafe certification must be obtained within one year of employment.
  • Experience with institutional and batch cooking
  • Comprehensive knowledge of food trends with a focus on quality, production, sanitation, food cost controls, and presentation
  • Ability to prepare menu selections which require special culinary and presentation skills; knowledge of allergens
  • Computer knowledge including Microsoft Office and Outlook
  • Ability to lead menu development, food preparation, food presentation, and appropriate staffing levels
  • Proven skills in the ability to give feedback and to lead a team
  • Ability to perform all duties in the kitchen 
  • Stable work and education history with a good attendance record
  • Knowledge of ordering, sanitation regulations, marketing, and HACCP procedures
  • Proven knowledge and use of commercial kitchen equipment, standardized recipes, and procedures in preparation of nutritious and visually appealing menu items
  • Ability to perform basic math and recipe conversion factors
  • Excellent interpersonal relationship and communication skills including the ability to work effectively with individuals from different viewpoints and backgrounds

Preferred:

  • Bachelor's degree in Culinary Arts, Food Services Technology/Management or related field
  • High volume, complex foodservice operations experience
  • Hands-on chef experience
  • ACF certification at the Chef de Cuisine (CCC) level

Additional Information:

  • Purdue will not sponsor an employment related visa for this position.
  • A Background Check will be required for employment in this position.
  • ALL applicants must apply via Purdue's online recruitment system. No other applications/resumes will be accepted.
  • FLSA: Exempt (Not Eligible for Overtime).
  • Retirement Eligibility: Defined Contribution Waiting Period.
  • Purdue University is an EOE/AA employer.  All individuals, including minorities, women, individuals with disabilities, and veterans are encouraged to apply.


Nearest Major Market: Lafayette

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