Manager 2-Sous Chef | Office of University Human Resources

Profile Summary

Positions in this job profile assist in the management of one or more restaurant concepts within a residential dining operation with the specialized background of being a Sous Chef. They are accountable for assisting in meeting budget objectives and assisting in the leadership and supervision of staff. They contributes ideas and expertise to departmental leadership to improve operations, customer service, and financial efficiencies.

Distinguishing Characteristics

The Manager 2-Sous Chef is distinguished from the Manager 1-Chef de Cuisine profile by the responsibility to assist the manager/Chef de Cuisine in the day-to-day operations of a food service concept. Positions provide culinary expertise to assist in managing personnel, food production, and menu development for a food service concept(s).

Primary Position Responsibilities

1. Assists in providing operational level management of the day-to-day functions, including food preparation, menu development, scheduling, inventory management, and vendor communication and management. 2. Utilizes current culinary techniques in production, presentation, and service to assure quality. 3. Assists in short and long range planning and implementation of new or revised concepts, menus, and methods of conducting business and customer service. 4. Ensures compliance with university policy, federal and state regulations, industry standards, and contractual agreements. 5. Assists in the management of functional unit budget and keeps leaders informed of fiscal needs and results. 6. Assists in the development and implementation of processes for effective and efficient workflow and adherence to safety and quality standards. 7. Supervision including plan, assign and approve work; rewards/discipline; respond to grievances; hire/fire (or effectively recommend); prepare and sign performance evaluations/reviews of employees and provide for training provisions 8. Develops, implements, and provides mentoring and training opportunities for staff and students

Problem Solving and Decision Making

Problems are varied, requiring analysis or interpretation of the situation. Problems are solved using knowledge and skills, and general precedents and practices. Decisions may affect a work unit or area within a department; your job may contribute to business and operational decisions that affect the department. Decisions impact: • Department • Direct team • Students/Parents • Vendors/Suppliers/Contractors

Accountability

Results are defined by management and existing practices are used as guidelines to determine specific work methods. Carries out work activities independently; supervisor/manager is available to resolve problems. Supervises work of classified, unclassified employees and students, including planning, assigning and scheduling work, reviewing work and ensuring quality standards, training staff and overseeing their productivity. Is responsible for hiring, terminating, mentoring, training and developing, reviewing performance and administering corrective action for staff. Monitors, informs, reports, reconciles within budgets.

Relationship With Others

Collaborates and interacts within the Dept/Unit to: • Exchange routine, factual information and/or answer routine questions. • Exchange detailed information or resolve varied problems. • Identify needs/concerns of others, determine potential solutions, resolve or redirect appropriately. • Persuade, gain cooperation and acceptance of ideas, or collaborate on significant projects and/or with vendors. • Resolve conflict, negotiate, or collaborate on major projects. • Handle sensitive issues and facilitate collaboration at the highest level. • Develop and maintain relationships with key contacts to enhance workflow and work quality. • Access and/or work with sensitive and/or confidential information.

Typical Requirements

Associates degree, vocational, or technical degree in Culinary Arts or equivalent combination of education and experience. 2 years of full time progressive culinary experience in a large commercial restaurant, hotel, or catering business or institution. 2 years of supervisory or lead work experience in a food service organization. May require certification or licensure.

Disclaimer

The above statements are intended to indicate the general nature and level of work performed by positions within this job profile. They are not designed to contain or be interpreted as an exhaustive list of all duties, responsibilities, skills, and qualifications required of all employees within positions covered by this job profile.