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Sous Chef at Delta Gamma House Corporation
Missoula, Montana, United States -
Full Time

Start Date

Immediate

Expiry Date

27 May, 26

Salary

15.0

Posted On

26 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Planning, Food Ordering, Food Preparation, Food Presentation, Inventory Management, Stock Rotation, Purchasing, Sanitation Regulation Adherence, Food Handling, Storage Maintenance, Meal Preparation, Large Volume Food Service

Industry

Higher Education

Description
Description Overview Delta Gamma Pi Sorority at the University of Montana is seeking a part-time seasonal Sous Chef to join our team. The ideal candidate will have a background in preparing/serving large volumes of food. As a Sous Chef, you will support the Chef in ensuring high standards of food quality, safety, and presentation. Responsibilities Coordinates menu planning and ordering for daily menus and special events. Assists the Chef with planning nutritious, well balanced meals, food preparation and presentation. Prepares and assists with meals, including breakfast, lunch, brunch and food for special events. Maintains a current inventory of food products and rotates stock. Informs the Chef regarding inventory of food and supply requirements in coordination with delivery schedule. Assists in purchasing food supplies locally to supplement food orders. Observes all sanitation regulations regarding food handling and storage. Maintains cleanliness of refrigerators, freezers, storage areas, stoves, equipment, utensils, sinks, counters, cupboards, floors, etc. Approximate weekly hours 20-25 hours per week. Requirements Prior experience in a related food service position serving large volumes of meals. A valid and current ServSafe certification required.
Responsibilities
The Sous Chef will coordinate menu planning, ordering, and assist the Chef in planning nutritious meals, preparation, and presentation for daily menus and special events. Responsibilities also include preparing meals, maintaining inventory, informing the Chef of supply needs, assisting with local purchasing, and observing all sanitation regulations.