Sous Chef AS8139

Direct responsibility for day-to-day food operations under the Rancher's Club and Rancher's Catering operation including preparation, presentation and budgeting while ensuring the highest level of quality standards and health and sanitation practices. Oversees all aspects of food production. Trains and supervises kitchen staff including supervisors and reports to the Executive Chef and the Director of Food and Beverage Services. Utilizes food management inventory systems for standardization.

Ensures that all recipes, food preparation, and plate presentations meet specifications. All other duties as assigned.

OSU-Stillwater

Josh Barnard, josh.barnard

Five plus shifts per week.

Regular Continuous/Until Further Notice

$19.00 - $23.25

Hourly

Direct responsibility for day-to-day food operations under the Rancher's Club and Rancher's Catering operation including preparation, presentation and budgeting while ensuring the highest level of quality standards and health and sanitation practices. Oversees all aspects of food production. Trains and supervises kitchen staff including supervisors and reports to the Executive Chef and the Director of Food and Beverage Services. Utilizes food management inventory systems for standardization.

Ensures that all recipes, food preparation, and plate presentations meet specifications. All other duties as assigned.

• High School/GED (degree must be conferred on or before agreed upon start date) and 4 years' experience working in a catering kitchen environment within a hotel, conference center, or university, experience catering for large and multiple events, developing and training employees in a food service setting, creating and developing menus; OR
• Culinary degree with 2 year's progressive catering experience in catering environment hotel, conference center, or university, experience catering for large and multiple events, developing and training employees in a food service setting, creating and developing menus.

Post-secondary education may substitute for years of required experience.

Serv Safe Certified or be willing to complete certification in first 30 days of employment.

Must have a solid understanding in French culinary technique and culinary principles. Must have a serious passion for food and creativity. Ability to cook from scratch. Must demonstrate a positive attitude and provide solutions with criticisms. Must be able to communicate clearly and concisely with managers, kitchen and dining room personnel and guests. Must be able to reach, bend, stoop and frequently lift up to 50 lbs.

Must be able to work in a standing position for long periods of time (up to 10 hours).

• Bachelor's degree in Hotel/Restaurant, Culinary Management or related field and four years of culinary experience OR eight years of culinary related experience with supervisory or management experience