Job Title

Job Description Housing & Food Services (HFS) has an outstanding opportunity for Sous Chef - Residential Dining. The Sous Chef for Residential Dining assists with management of day-to-day culinary operations for a large multi concept residential dining facility. This position works under the direction of the Chef de Cuisine and General Manager, and has responsibility for leading production, ensuring compliance to policies, recipes and standards for production. RESPONSIBILITIES Leadership u2013 20% u2022 Collaborates with Unit Manager to ensure that goals and objectives are implemented. u2022 Maintains the vision, values and priorities of the Department and works within the unit for alignment. u2022 Monitors attendance and adjusts staffing to meet daily production needs. u2022 Directs food production and work assignments for kitchen staff. u2022 Ensures that unit work complies with all contracts, policies and procedures applicable to the operation. u2022 Interviews and selects staff and ensures staff are on-boarded to the work unit and attend required HFS and UW required training. u2022 Convenes and leads production meetings. u2022 Instructs professional, classified, hourly and student staff on safe handling of food. u2022 Maintains visibility and accessibility with customers, building managers and staff members. u2022 Consults appropriately with HFS Human Resources to ensure that UW, HFS and bargaining unit policies, guidelines are followed in administering progressive, corrective action principles and union contracts are followed in addressing employee performance problems. u2022 Identifies and utilizes multiple venues for soliciting customer feedback and responds to complaints, questions and special requests. u2022 Ensures effective presentation skills that demonstrate preparation, research and delivery that are scaled for small, large and diverse groups. Operations and Customer Service u2013 30% u2022 Directs staff on unit operation policies and procedures. u2022 Prepares and analyzes food costs of menu items. u2022 Schedules employees to ensure proper staffing levels are maintained to meet customer service standards. u2022 Ensures adherence to sanitation, safety and other food and kitchen safety programs. u2022 Establishes and ensures that inventory par levels are maintained to minimize waste; manage the documentation and disposal of waste. u2022 Contributes to the management of the inventory from ordering to utilization, including purchasing, receipt, storage, production, display, sale and serves as primary contact for vendors. u2022 Ensures that displays, freezers and prep and storage areas are in clean and orderly condition and meet health department standards, including ordering routine maintenance. u2022 Conducts in-service training as needed on unit safety, cash handling, food safety, food preparation and/or customer service. u2022 Identifies and recommends strategies for introducing, promoting and evaluating new product lines. u2022 Utilizes the Online Accident Reporting System (OARS) for every work accident and injury; notifying appropriate authorities and personnel. u2022 Identifies and corrects unsafe conditions, such as, poor equipment or work habits that might lead to an accident. Fiscal Management u2013 5% u2022 Participates in monitoring and reviewing reports, including financial statements, production records, staffing schedules and inquiries from the HFS Financial team. u2022 Contributes to monitoring performance of products, services and programs and works collaboratively with vendors to make adjustments as necessary to meet established sales and service goals. u2022 In conjunction with the Executive chef and/or Manager, works to ensure that there are appropriate controls on resources, including separation of controls between purchasing, receiving and counting inventory. Culinary Focus and Results u2013 20% u2022 Continuously monitors the appearance of the food preparation, food production and event location areas for neatness, food safety and handling, adequate supplies and staff behavior that demonstrates excellent product and customer service. u2022 Continuously seeks quality improvement in recipes through testing and execution with culinary staff and management with oversight from the Campus executive chef. u2022 Designs and implements display cooking techniques and presentation that maximizes appearance and taste and conveys high quality. u2022 Contributes culinary input and ideas that support growth and improvement of the unit brand. u2022 Participates in creation of published and custom menus. u2022 Collaborates with culinary staff and management to ensure that current and proposed recipes are accurate, up-to-date and meet business plan requirements. u2022 Develops formal and informal training for culinary staff in food preparation, production and display, and assists with hands-on training and mentorship of a diverse culinary team that includes classified and student staff of all levels. u2022 Designs and implements quality control measures to insure consistent taste, presentation and food safety. u2022 Works in conjunction with the culinary team on CBORD/FSS project: recipe drafting, support in development of processes, recipe testing, maintaining timelines, upkeep of standards with subordinate staff members. Supervision u2013 20% u2022 Supervises the work completed by direct reports, ensuring appropriate productivity, quality, customer service and adherence to UW and departmental policies and procedures. u2022 Provides guidance to direct reports on requirements and/or opportunities for learning and professional development. u2022 Engages, when necessary, in performance management of employees within the catering organization. u2022 Prepares and conducts ongoing and timely performance appraisals for all employees, providing proper performance-based feedback. u2022 Approves time and leave for assigned staff in Workday. u2022 Note: Supervises Contract Classified and Student staff (at least 2 FTE Contract-Classified Staff). CBORD u2013 5% u2022 Under the general direction of the Campus Executive Chef, supports the recipe input and validation process for CBORD FSS. This may include drafting recipes following established format and process, answering clarifying questions for Dining Systems team, and performing or facilitating production testing for accuracy. IMPACT TO THE UNIVERSITY Provides support to culinary leadership for campus dining services. POSITION COMPLEXITIES This position contributes to the oversight, the offering and preparation of a variety of meal options for a customer base made-up primarily of student residents. This position collaborates in the drafting and preparation of frequently changing menus that take into consideration diverse dining needs and are inclusive to the needs of all students. This position needs to be mindful of allergens and ensure staff and customers are aware of high-risk ingredients. WORKING CONDITIONS UW Dining operates seven days a week for breakfast, lunch and dinner. The position will have a regularly scheduled shift and will cover other shifts to establish and maintain an overall presence and to ensure appropriate supervision. Position will also work special events that occur weekends and evenings. REPORTS TO Unit Manager or Unit Culinary Leader QUALIFICATIONS u2022 Bacheloru2019s degree in hospitality, business administration or related field. u2022 Minimum of one year of management experience in the food service industry. u2022 Excellent interpersonal, organizational, analytical, communication and problem-solving skills. u2022 Proficiency with Microsoft Office, including, Word, Excel, Outlook, PowerPoint and Project. Equivalent education/experience will substitute for all minimum qualifications except when there are legal requirements, such as a license/certification/registration. DESIRED QUALIFICATIONS u2022 Experience in college or university food services. u2022 Experience in a high-volume production setting. CONDITIONS OF EMPLOYMENT u2022 A satisfactory outcome from the employment reference check processes and education verification. u2022 Possession of a Washington State Food Handleru2019s Card. u2022 ServSafe certification within three months of hire and maintenance of certification thereafter. u2022 Maintenance of a valid Washington State Driveru2019s License to Drive UW vehicles. Compensation, Benefits and Position Details Pay Range Minimum: $67,200.00 annual Pay Range Maximum: $67,200.00 annual Other Compensation: - Benefits: For information about benefits for this position, visit Shift: First Shift (United States of America) Temporary or Regular? This is a regular position FTE (Full-Time Equivalent): 100.00% Union/Bargaining Unit: Not Applicable About the UW Working at the University of Washington provides a unique opportunity to change lives u2013 on our campuses, in our state and around the world. UW employees bring their boundless energy, creative problem-solving skills and dedication to building stronger minds and a healthier world. In return, they enjoy outstanding benefits, opportunities for professional growth and the chance to work in an environment known for its diversity, intellectual excitement, artistic pursuits and natural beauty. Our Commitment The University of Washington is committed to fostering an inclusive, respectful and welcoming community for all. As an equal opportunity employer, the University considers applicants for employment without regard to race, color, creed, religion, national origin, citizenship, sex, pregnancy, age, marital status, sexual orientation, gender identity or expression, genetic information, disability, or veteran status consistent with UW Executive Order No. 81 (. To request disability accommodation in the application process, contact the Disability Services Office at 206-543-6450 or . Applicants considered for this position will be required to disclose if they are the subject of any substantiated findings or current investigations related to sexual misconduct at their current employment and past employment. Disclosure is required under Washington state law (.University of Washington is an affirmative action and equal opportunity employer. All qualified applicants will receive consideration for employment without regard to, among other things, race, religion, color, national origin, sexual orientation, gender identity, sex, age, protected veteran or disabled status, or genetic information.