Executive Sous Chef- Yahentamitsi Dining Hall

University of Maryland•College Park, MD

22h•$62,000 - $74,400

About The Position

ORGANIZATION SUMMARY STATEMENT: This position assists in the management of culinary and back of the house operations. Reporting to the Executive Chef, responsible for culinary operations in a high-volume kitchen open up to 14 hours per day with yearly revenues in excess of 30 million dollars. Assists with management of culinary and back of the house operations. Leads, trains, develops, supervises and motivates staff. Ensures food safety and oversees food preparation and service, menu and recipe development, and food and dining trends. Other duties as assigned. PHYSICAL DEMANDS: This is an essential position and incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Maryland Day, Family Weekend or special events including but not limited to OM. Must have the manual dexterity to operate equipment with or without accommodation. The University of Maryland is a non-smoking campus. Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time. Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.

Requirements

Bachelor’s degree from an accredited college or university.
Three (3) years of culinary experience.
Additional work experience as defined above may be substituted on a year for year basis for up to four (4) years of the required education.
Knowledge of culinary arts with a focus on hot food, grilling and sauteing, sauces, and garde-manger.
Knowledge of the principles of food selection, ordering, preservation, preparation, service, and inventory control.
Skill in oral and written communication.
Skill in the use of Microsoft Office products.
Ability to interpret and apply policies, procedures, regulations, and laws.
Ability to multitask while demonstrating a commitment to customer service and sensitivity to a culturally and ethnically diverse community.
Must have and maintain Prince George’s County Maryland Certified Food Service Manager Certification within 90 days of hire.
Must have driver’s license valid in Maryland with 5 points or less.

Nice To Haves

ACF CEC certification or equivalent is preferred.

Responsibilities

Assists in the management of culinary and back of the house operations.
Responsible for culinary operations in a high-volume kitchen open up to 14 hours per day with yearly revenues in excess of 30 million dollars.
Assists with management of culinary and back of the house operations.
Leads, trains, develops, supervises and motivates staff.
Ensures food safety and oversees food preparation and service, menu and recipe development, and food and dining trends.
Other duties as assigned.