Rootstock Sous Chef - UMN Landscape Arboretum

Job Details

Job

Location:

All Other
-See Job Description

Job Family:
Campus Operations

Full/Part Time:
Full-Time

Regular/Temporary:
Regular

Job Code: 7423DS

Employee Class:
Civil Service

Location:

Chaska, Minnesota

Work Environment:
In-person

Schedule:

• Rootstock is open from 9:00 am to 4:00 pm. However, hours for this position can vary depending on the season.
• Shifts can start at 7:00 am at the earliest and end at 8:00 pm at the latest
• Shifts are 8 hours per day (40 hours per week)
• Weekend shifts are rotating

Please note, this position is not eligible for H-1B or Green Card sponsorship. This position does not offer a STEM OPT training program.

• Directly work alongside and oversee work performed by bargaining unit (Teamster) staff, temporary/casual staff, and possible student-workers in Arboretum dining and kitchen areas.
• Set a strong example to employees by preparing and executing food to a high level, having excellent food sanitation and safety practices, and maintaining a professional environment.
• Plan, set up, execute and break down events, catering, and satellite kitchens all around the Arboretum grounds. Set up a SOP for off-site events so they become replicable with minimal training.
• Manages employee performance; conducts annual reviews
• Maintains quality and quantity control; inspects food for taste and appearance; controls food apportionment.
• Interviews, hires, trains, evaluates, and supervises employees engaged in food preparation, cooking, and serving customers
• Addresses employee disputes in compliance with University policies and bargaining unit requirements
• Monitors and adheres to seniority roster in communication of internal job openings (shift, primary retail area, and supervisor) and consideration of vacation requests
• Ensures employee compliance with sanitary and safety standards for food preparation, serving, dining, and clean-up areas
• Trains cashiers on register and credit-card system functionality and ensure PCI compliance in all transactions; pulls transaction reports
• Develops weekly schedule to cover operating hours; adjusts schedule daily to accommodate unexpected absences
• Approves payroll including time off requests
• Completes and submits First Report of Injury to UMN worker's compensation vendor; assists with medical emergencies and other onsite injuries

• -Plans menus reflecting Seasonality, nutritional balance, variety, and dietary restrictions of diverse customers within budgetary guidelines with chef/team - Pushing forward Rootstock's core philosophy of plant forward cooking.
• Conducts ongoing R&D of new food products, ingredients, packaging, vendors, equipment, etc.
• Studies and monitors slow-selling and popular dishes; investigates and makes recommendations on new methods and offerings to retain patron interest and satisfaction
• Anticipates and adapts daily operations to meet necessary food volume with minimum waste and leftovers.
• Coordinates food ordering, receiving, and storage with chef team
• Coordinates the purchase of supplies and equipment as needed with Exec Chef
• Arranges for maintenance, cleaning, and repair of the kitchen, dish room, dining room, and service area equipment-Shares ideas and provides feedback
• Provides content for department websites and social media presence (Twitter, Facebook, etc.)
• Organizes and manages themed events
• Promotes sustainability initiatives continuously researches eco-friendly and compostable packaging and sourcing
• Assists in the development, results analysis, and action-planning of annual customer satisfaction surveys
• Maintains knowledge of current crisis management policies and procedures

• Understands financial data in P&L reports and recommends steps such as scheduling adjustments and menu offerings to resolve P&L deficiencies
• Any of the assigned duties may take place at various dining locations across the Arboretum campus (i.e. Farm at the Arb, Eatery Cafe, etc.).Regular attendance is an essential qualification for this position.

• Bachelor's Degree and 4+ years of professional culinary experience in a restaurant, hospitality, institutional, or high-volume food service environment or a combination of related education and work experience to equal at least 8 years.
• Previous experience in a lead cook, chef de partie, supervisor, or similar role with responsibility for supporting kitchen operations.
• Strong knowledge of food preparation, cooking techniques,…