Sous Chef

Sous Chef
Millersville University


Department: Dining and Catering Services
Nature of Position: Permanent, Full-time

Job Summary/Basic Function

• This position is a supervisor over a large-scale food preparation kitchen and extremely diverse service areas. An employee in this class will have significant hands-on food production responsibilities for but not limited to the catering area.

Required Qualifications

• Two years as food service worker and/or production experience, and an Associate degree with major course work in food production and food servicesOR three years of paid experience in food production and/or service and successful completion of a culinary programOR any equivalent combination of experience and training.
• Demonstrated knowledge of:
  • current methods in large-scale food preparation.
  • proper care/ use of standard equipment.
  • safety/sanitation standards.
  
  
  
• Demonstrated evidence of ability to:
  • plan, coordinate and direct multiple functions in food preparation and service.
  • supervise, train, evaluate staff.
  • estimate food/supply needs to minimize waste.
  • perform inventory control.
  • do advanced math.
  • use Microsoft Word and Excel.
• Ability to:
  • lift an average of 10 - 40 lbs.
  • stir up to 50 gallons or food.
• Excellent oral, written, interpersonal communication skills.
• Evidence of a commitment to diversity, equity, and inclusion.
• Valid driver's license.
• Successful interview.
• Successful completion of three background checks.

Preferred Qualifications

• Experience using Food Management Software such as Cbord.
• Three years of supervisory experience in a catering, restaurant or university setting.
• Public speaking experience.
• Experience working and supervising upscale events.

Job Description


Essential Functions

• Must be able to:
  • mix, chop, dice, grate, slice, and assemble food for cooking, baking, grilling, steaming, or frying.
  • prepare meats for cooking: skinning, boning, trimming, or stuffing.
  • clean all equipment, use, and sanitize work area.
  • work at a cooking station for a minimum of a two-hour period.
  • lift / pull / push / stir up to 40 pounds without assistance.
  • work in a high heat environment.
  • work in cold storage.
  • stand for long periods of time.
  
  
  
• Must have hand dexterity and coordination to move food from the pan to the plate, neatly with little or no mess.
• Intermediate math skills for recipe and quantity control.
• Assignments also include grilling, baking, steaming, sautéing, and frying.

To apply, please visit: https://jobs.millersville.edu/postings/12459



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