Sous Chef, Dining Services

Position: Sous Chef, Dining Services - Roger Williams University

Roger Williams University Sous Chef, Dining Services - Roger Williams University

Location: Bristol, RI

Category: Dining Services

Posted On: Thu Oct 23 2025

Job Description

The Sous Chef, Dining Services supervises the overall success of the food service operation adhering to the University’s culture and guidelines, the Health Department's regulations, and Bon Appetit's standards and expectations of food quality, freshness and presentation. The Sous Chef trains all kitchen staff in proper kitchen conduct and food handling, overseeing the sanitation and safety of all kitchens and helps in food preparation to ensure that all kitchen employees produce delicious eye‑appealing and nutritious food.

The Sous Chef prepares food production sheets, creates café and catering menus, adhering to food cost guidelines, conducts all daily financial tasks, updating inventory pricing and coding expenses, orders all food products following Bon Appetit's purchasing guidelines. The Sous Chef is expected to solve problems professionally, rapidly and fairly, while maintaining and teaching a good work ethic, and supports the General Manager, developing a sense of teamwork and cooperation.

Food

Programs

• Usea variety of high quality food items that are creatively well prepared, presented and flavorful in a cost effective manner in the Cafes and catering.
• Use the Bon Appetit food standards and purchasing council recommendations.
• Prepare a well balanced menu that meets the cultural and dietary needs of the Cafe quests and exceeds the expectations of the customers.

Supervision and Development of Staff

• Hire, train, and supervise the daily conduct of the Chef Managers.
• Supervise the adherence to proper uniform standards following the employee handbook and established account guidelines.
• Develop and revise proper job descriptions for Chef Managers.
• Conduct Chef Managers' reviews, coaching sessions, and disciplinary actions in a professional timely manner.

Financial Management Analysis

• Price menu items, adhering to food cost guidelines.
• Maintain and monitor kitchen payroll in conjunction with business forecasts and the budget.
• Control food cost by establishing purchasing specifications, storeroom requisition systems, product storage requirements and waste control procedures.
• Code invoices, update inventory prices and control purchases.
• Create and update Price Portion Guide.

Safety and Sanitation

• Adhere to all Health Department, OSHA and ADA regulations.
• Supervise, train and maintain daily reporting of Time and Temperature and accurate labeling, dating and rotating of all food products.
• Conduct monthly F.A.C.T. meetings.
• Report any injury, accident and/or food borne illness incident for customers and/or staff accurately and in a timely manner to the General Manager.
• Develop daily and weekly cleaning checklists for kitchen staff and oversee their accomplishment.
• Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery.
• Establish maintenance schedules in conjunction with manufacturer's instruction for all equipment.
• Provide safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.

Customer Service and Client Relations

• Respond to all comments and complaints within 24 hours and follow up with a written response to the General Manager.
• Communicate with the Client honestly, accurately, and in a timely manner.

Retail Management

• Create weekly menus and special event catering menus, meeting special dietary requests, including the low‑fat, low‑sodium, vegetarian and low calorie meals.
• Supervise the proper garnishing and presentation of food.
• Adhere to Bon Appetit's standards of fresh and creative decor.
• Oversee the overall appearance of the kitchen.
• Test and update menu ideas and concepts on a continuous basis, staying abreast of new culinary trends.
• Edit all weekly menus for proper spelling and descriptions.
• Utilize all web based informational systems, including web menu and catering menu.

Overall Management

• Meet all timelines for menus and ordering.
• Teach and adhere to Bon Appetit's philosophy, culture and commitment to quality food and service.
• Take ownership of the kitchen.
• Maintain…