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Executive Sous Chef

Employer
Washington and Lee University
Location
Virginia, United States
Salary
Salary Not Specified
Date posted
Aug 3, 2021


Job Description:

This position is responsible for assisting the Marketplace Executive Chef with the culinary direction, administration, and operations of The Marketplace dining venue. The Marketplace Executive Sous Chef further supports the department's mission by analyzing guest feedback; ensuring safe, healthy, and sustainable food preparations; and creating and sustaining a positive work environment. The Marketplace Executive Sous Chef assists the Executive Chef with leading all aspects of kitchen operations to include menu and special event planning, culinary quality and service standards, CBORD menu management functions, while maintaining budgetary compliance. This position has direct supervision of production and production team and assists the Marketplace Executive Chef with the supervision of all culinary staff.

Washington and Lee University actively promotes a dynamic and inclusive environment that allows students and employees of multiple backgrounds, cultures, and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise.

Essential Functions:

  • Assists with the planning, development and execution of menus for The Marketplace taking into account guest preferences, nutritional needs and established procedures. Works with Marketplace Executive Chef to implement a 3-4 week menu cycle.

  • Works in a collaborative manner with the Marketplace Executive Chef to communicate all requirements for planned menus, events and initiatives.

  • Provides strategic vision and planning for the Marketplace Dining Center. Consistently seeks opportunities for growth and improvement in service opportunities. Stays informed on current trends in the foodservice industry and finds opportunities to incorporate new and innovative ideas.

  • Studies and understands allergen and food-preference issues. Plans menus intentionally so that customers with major allergies and preferences always have ample options. Oversees and manages the proper allergen labeling of all dishes.

  • Serves as a culinary spokesperson for The Marketplace, meeting with students, student groups, faculty/staff, or other constituents as needed. Spearheads other culinary initiatives on behalf of the Marketplace, such as cooking classes, contest entries, and culinary promotions.

  • Assists in the hiring process for vacant culinary positions in The Marketplace. Reviews applications and conducts interviews.

  • Engages with team members to ensure program quality, provides role modeling, addresses concerns and reviews presentation.

  • Conducts daily production meetings to review plans, assignments, production concerns and other critical information with the culinary team.

  • Provides hands-on coaching, coordinated trainings and mentoring.

  • Provides consistent feedback and completes team member reviews thoroughly and in a timely manner.

  • Works with Receiving Clerk/Production staff in the ordering of food supplies for unit. Oversees the purchases of food and equipment for unit. Ensures proper equipment operation/maintenance.

  • Manages service record entry, recipe database, product identification/linkage into food production software system to ensure accuracy in food ordering, food cost, nutritional information, and minimal food waste.

  • Achieves budgeted food, beverage, and labor costs. Strives to grow revenue through innovative menu development.

  • Conducts routine staff meetings to keep employees updated on departmental/unit issues.

  • Develops routine cleaning schedules for kitchen staff. Maintains daily inspection of cleanliness of facility.

  • Maintains HAACP sheets, and weekly records and ensures proper rotations are being maintained in coolers.

  • Plans and manages major theme and event meals for The Marketplace, interfacing with other relevant staff on menu planning, decor, and marketing. Creates new recipes to reflect seasonal and product changes.

  • Assists with the development of employee schedules, employee team rotations and employee training within approved labor budget.

  • Other related duties as assigned.



Minimum Qualifications:

High school diploma required, Associates degree and/or culinary training preferred. Either five or more years of experience in food service, including supervisory responsibilities, or an equivalent combination of training and experience. Food service management experience in a college or university setting preferred. Must have proven supervisory experience: Ability to supervise up to twenty full and/or part time team members including two sous chefs and work-study students. Should have experience with inventory control accountability and be able to work with and follow established budgets. Serv-safe certification or must obtain within six months of hire.

The university requires employees to become fully vaccinated for COVID-19 and new employees must provide proof of at least their first shot prior to the first day of employment. Individuals may seek a medical or a religious exemption to the vaccination requirement.

Application Instructions:

Upload a resume and cover letter. You will be asked to provide contact information for professional references in the application questionnaire. Review of applications will begin immediately and continue until position is filled.

Current W&L Employees: Apply from your existing Workday account. Do not apply from the website. Log in to Workday. Click on the Career Application, search Find Jobs, and open Find Jobs or Tasks and Reports. Locate the position and click Apply. Update your Education and Job History, and provide three professional references in the appropriate boxes. Refer to this Job Aid for additional guidance.

External Applicants: Complete the online application form. The online application form requires you provide names and contact information for three professional references, such as a current or former supervisor.

Physical Requirements:

  • Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.

  • Grasping: Applying pressure to an object with the fingers and palm.

  • Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers. Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.

  • Standing: Remaining upright on the feet, particularly for sustained periods of time.

  • Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. This factor is important if the amount and kind of balancing the amount and kind of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.

  • Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.

  • Kneeling: Bending legs at knee to come to a rest on knee or knees.

  • Crouching: Bending the body downward and forward by bending leg and spine.

  • Reaching: Extending hand(s) and arm(s) in any direction.

  • Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.

  • Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.

  • Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.



Working Conditions:

  • The worker is subject to vibration: Exposure to oscillating movements of the extremities or whole body.

  • The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.

  • The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids. Types of Work: Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.



Work Schedule: Varying hours. Must be flexible and cooperative in fulfilling responsibilities and in meeting the needs of Washington and Lee University Dining Services.

Benefit Eligible

FLSA:

Exempt

Weekly Hours:

40

Minimum Pay:

$45,356.00

Pay commensurate with experience.

Washington and Lee affirms that diverse perspectives and backgrounds enhance our community. We are committed to the recruitment, enrichment, and retention of students, faculty, and staff who embody many experiences, cultures, points of view, interests, and identities. As engaged citizens in a global and diverse society, we seek to advance a positive learning and working environment for all through open and substantive dialogue.

Washington and Lee is an Equal Opportunity Employer. As such, we are interested in candidates who are committed to high standards of scholarship, performance and professionalism and to the development of a campus climate that supports equality and diversity in our faculty, staff and student body. Job description requirements are representative, but not all-inclusive of the knowledge, skill, and abilities needed to successfully perform this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions.

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