Catering Sous Chef

POSITION SUMMARY:                                 

Provides culinary production leadership and in this hands-on position uses expertise to service catering needs of the San Jose State University community.  Works with clients in developing and refining menus.

DUTIES AND RESPONSIBILITIES:

1.         Work with kitchen production staff in coordinating and producing departmental culinary events.

2.         Develops, tests and implements new recipes for catering menu to provide the highest levels of food quality and service.

3.         In conjunction with the Catering Management Staff maintain food and production costs within established budgetary requirements.

4.         Provides leadership, training, development and creativity to production staff within Catering department.

5.         Develops and complies departmental food quality specifications and participates in the on-going development of food standards.

6.         Maintain high levels of sanitation, safety and organization in production and storage areas in keeping with departmental and government standards.

7.         Develops themed menus and concepts per clients requests and budget.

8.         Orders all food products necessary for Catering production, maintaining neat, orderly, and up-to-date order guides for each purveyor as required.

9.         Maintains effective and efficient communication skills within the department and good working relationships with customers and other campus departments.

10.        Promotes high levels of creativity within the department.

11.        Manages the use of all food items for best use within Catering and/or other dining units.

12.        Performs physical inventories.

13.        Attends various meetings, conferences, exhibitions, and conventions as deemed necessary to remain current on culinary trends.

14.        Other duties and special projects as needed or as­signed.

Working in both an office and service environment, and in multiple campus locations.  Kitchen area contains potentially hazardous equipment.  Hours of operations - flexible to campus needs including evening and weekend hours.

Must be able to lift up to 50 pounds.

MINIMUM QUALIFICATIONS:

KNOWLEDGE, SKILLS, ABILITIES REQUIRED

Knowledge of high-volume food production and catering.  Possess excellent garde - manager skills. Demonstrated skills in written and oral communication.  Demonstrated ability to direct, motivate and counsel staff and implement sound judgment. 

Knowledge of all pertinent state and federal laws and regulations relating to the operation of a campus food service facility.  Serv Safe certification will be required. 

Must also possess, or be able to obtain, a California driver’s license along with an overall clean driving record that will enable the incumbent to be insured by Shops’ insurance.

EDUCATION

Two years formal training at an established culinary institute (experience may be substituted for educational requirements on a 4 to 1 basis).

EXPERIENCE

Minimum of three years of cooking experience in large scale catering ­operation.  Proven background in upscale catering for functions 300+.  Thorough knowledge of food service sanitation and all phases of production.