Culinary Services Supervisor II - Sous Chef UM Campus Dining

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UM Campus Dining

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Culinary Services Supervisor II – Sous Chef

The Sous Chef in the Food Zoo is a union position and reports to the Executive Sous Chef for Residential Dining. The Sous Chef is responsible for the safe production, transportation, and presentation of food items from the Food Zoo. Additionally, they are responsible for all food prepared in the Food Zoo kitchen and will assure that CBORD recipes are followed, Serving Line Worksheets are completed and all leftover food is properly handled. The incumbent will also actively train student and classified kitchen staff.

The Sous Chef will envision, create and produce a variety of recipes and menus for the Food Zoo, Corner Store and special residential dining events. They are responsible for auditing and managing CBORD recipes for the Food Zoo. In the absence of the Production Manager, the Sous Chef will order food and supplies for upcoming events. The Sous Chef supervises and directs all student and classified employees while in the kitchen. They will assist the Executive Sous Chef and Production Manager in performance reviews of classified kitchen staff.

This position requires incumbent to develop a working knowledge in:

Knowledge and experience with forecasting, menus, and recipe production.

A wide variety of food service equipment and ethnic cuisines.

Recipe and menu development and production of high quality food, menus, and dining experience.

Food and supply purchasing.

Experience with receiving, storage, and production of a wide variety of food items.

Experience with standard food service reports including profit and loss, labor analysis, and annual operating budgets.

Expert knowledge and experience with addressing personnel issues and managing conflict.

Knowledge and experience with CBORD recipe creation and auditing.

Active participation in appropriate professional organizations such as NACUFS, ACF, NRA etc.

Required Skills

Professional management and supervisory experience.

High volume food service operations experience.

Experience working with a wide variety of food service equipment and ethnic cuisines.

Experience in display cooking and presenting menus to guests.

Able to work with college students as employees and guests.

Employee training experience (fulltime and student)

Management ServSafe certification or the ability to obtain certification within one year of employment.

Ability or experience in food and supply purchasing.

Experience with receiving, storage, and production of a wide variety of food items.

Able to address personnel issues and manage conflict.

Excellent written and verbal communication skills.

Computer skills and experience sufficient to work with the Microsoft Office Suite, Excel spread sheets, and food management systems like CBORD, Computrition etc.

Minimum Required Experience

Extensive experience, knowledge, skills, and abilities at this level are typically acquired with a four (4) year degree in hospitality or food service management or a related field, and/or a minimum of two (2) years of chef experience or a two-year (2) culinary degree and four (4) years chef experience. Two (2) of those years must be in high volume operations. Leadership and management experience are required.

About UM Campus Dining and UM

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The University of Montana
Website : https://www.umt.edu