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Sous Chef

Iowa State University Dining Services • Ames, IA

Posted 2 months ago

Job Snapshot

Travel - None
$38,713 - $67,746/Year
Food, Restaurant, Retail
Restaurant - Food Service, General Business, Retail

Job Description

ISU Dining at Iowa State University is seeking applicants for a Sous Chef position. ISU Dining employs over 250 full-time and 1,800 student employees. This team works together to serve the 36,000 students, staff, and guests of the university in 5 residential dining, 17 retail, and catering locations. The environment on the university campus allows the culinary team the ability to demonstrate their creative side while having a “work-friendly” schedule. Imagine a typical work week in food service with consistent hours, most weekends off, paid holidays and sick leave, as well as generous vacation time and retirement benefits. This is a side of the culinary world rarely seen and ISU Dining has it!

This Sous Chef will assist in directing the ISU Dining Operations to ensure high quality, safe, and cost-efficient production and service to students, staff, and university guests with a culinary flair and consistent high quality customer service; participate in and supervise food ordering, food production, service, cash handling, catering events, sanitation, and housekeeping/facilities maintenance. The Sous Chef will assist with management of full-time, part-time, and student personnel; new pricing, budgeting, and meeting sales and financial targets; and department decisions regarding policies and procedures. This position will cover shifts and act as Unit Manager in the absence of a Unit Manager and Chef Manager.

The successful candidate will have excellent leadership skills and comprehensive knowledge of food, along with the ability to plan for large volume production.

Job Requirements

Required Education & Experience: Bachelor’s degree and 2 years of related experience; OR a Master’s degree; OR a combination of education and/or related experience totaling 6 years unless otherwise specified under supplemental required education and experience. Experience must be at a comparable level and directly related to the duties of this position.

Preferred Qualifications: Bachelor’s degree in Hotel, Restaurant and Institution management, Culinary Arts, Food and Nutrition, Business or related degree OR an Associate’s Degree in Culinary Arts. Experience in food service management including food production, sanitation, service, scheduling, and personnel management. Experience in a high-volume collegiate residential and/or restaurant environment.Experience with food service software systems. Cooking and Catering experience.  Food Service Training Experience.

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