Under the general direction of the Executive Chefs, the Sous Chef is responsible for assisting the Executive Chef in daily management and supervision of the Dining Services culinary team in a specific operational areas. The Sous Chef is responsible for managing culinary personnel to execute recipes, menus, production standards, cooking processes, methods and procedures, financial and budgetary targets, along with procurement and inventory control of day to day residential, or retail dining operations. This position will also assist the Executive Chef in menu and recipe development for residential and retail dining, commissary production facility, or future catering operations. Responsible for financial accountability to systems and processes including accurate ordering and inventory management, appropriate product selection, and vendor relationships. Provide quality-dining experience, by establishing high standards for delivery of food and excellent guest service through innovative, diverse, and creative menus. Implement planned menu cycles or programs established for residential or retail dining operations. Implement established performance goals and conduct performance appraisals for career and student staff both directly and indirectly supervised. Responsible for the implementation of personnel policies and procedures in accordance with University and Dining Services guidelines. Manage food safety, sanitation procedures and standards, and ensure staff are trained in proper food handling techniques according to health and safety standards.
The Sous Chef is responsible for supporting and executing the culinary vision for campus, and providing oversight of controlling food standards and procedures, food budgets, menu execution, reviewing/recommending purchasing, and planning and presentation for residential, retail dining or catering operations.

FOR FULL CONSIDERATION, APPLICANTS ARE ENCOURAGED TO UPLOAD LICENSE, CERTIFICATION AND/OR EDUCATIONAL DEGREE IF REQUIRED OF THE POSITION.

• Culinary experience in restaurant or dining service/hospitality field, including but not limited to menu development, catering, food production, handling and storage, quality control, health and safety.
• Experience working independently to initiate and execute new programs, menu development, and operational change.
• Experience with computer-based systems to administer and manage food service, including but not limited to production, purchasing, forecasting, menus, labor scheduling and management, financial reports and meal plan control.
• Experience and skill to work cooperatively in individual, group, and formal settings, and to interact effectively with diverse communities, university staff, and students.
• Advanced knowledge in food preparation, culinary trends, vegetarian, vegan and raw cuisine, nutrition, special dietary needs, allergy awareness and sanitation regulations.
• Interpersonal communication skills to clearly and effectively interact with individuals of varying backgrounds and perspectives to research and secure information to resolve problems.
• Skill to write concise, logical, and grammatically correct operational / administrative related reports or correspondence, including but not limited to recipes, schedules, procedures, employee performance evaluations, and reports.

PREFERRED QUALIFICATIONS

• ServSafe certification or equivalent.
• Bachelor’s degree in culinary arts, dining services, or hospitality related field or completion of Chef Certification program, or equivalent combination of education and experience.
• Knowledge of University systems, policies and procedures, and familiarity with the UC Davis campus community, its goals and philosophies.
• Knowledge of related Federal, State, Local, and UC regulations.