SOUS CHEF SUMMARY OF BASIC JOB FUNCTION

The primary function of the Sous Chef is to assist in the preparation and operation of campus food services in relation to the Johnson Center, culinary/hospitality classes, student dining, all Cleary University internal and external public events on the Cleary University campuses.

ESSENTIAL FUNCTIONS

: Consistently reports for duty on time, in uniform and offers professional, engaging and friendly service referring to cleaning schedules and performing the necessary duties. Prepares foods to the specifications, portions, arrangements and garnishes set forth by supervisor. Cooks menu items by following food handler safety codes and preparation procedures of the facility. Includes measuring, seasoning, knife work and working with kitchen equipment. Makes adjustments to food items to accommodate guests with allergies or specific dietary concerns. Assists during the service of functions and provides excellent customer service to all clients, students, staff and faculty on campus. Acts as liaison to front-of-house employees to ensure proper food service temperature Other duties as assigned.

NON-ESSENTIAL FUNCTIONS

Assist Food & Beverage management team with receiving and storing product as requested. Assist in transporting of food, beverage and other items to and from campus buildings. Assist kitchen team in replenishing food items, crockery, cutlery, etc., on special functions/busy periods. Attend Department meetings as requested. Performs office, cleaning, FOH and other duties as assigned by supervisor.

SUPERVISES

May occasionally assist student workers or Cleary kitchen staff in the completion of duties. Carries out responsibilities in accordance with Cleary University's policies, procedures and applicable laws.

Responsibilities include:

interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems.

Education/Experience:

High School Diploma necessary; Culinary degree preferred or 3 years professional experience and at least two years related experience and/or training; or equivalent combination of education and experience.

Language Ability:

Ability to read and interpret documents such as manuals and write routine reports. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form, ability to speak effectively before groups of customers or employees of organization.

Computer Skills:

To perform this job successfully, an individual should have working knowledge of Microsoft Word, Excel and research Internet software.

Physical Demands and Work Environment:

The employee must occasionally lift and/or move up to 35 pounds. Specific vision abilities required by this job include ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel and talk and/or hear. The employee is frequently required to walk and reach with hands and arms. The employee is occasionally required to sit. The noise level in the work environment is usually moderate to high. Regular and predictable attendance is required.