Collegiate Foodservice Opportunities

The NACUFS Job Portal is now a nationwide resource for employment opportunities in college and university foodservices. NACUFS members can submit a job posting as a member benefit and there is no charge. If you are a non-member and would like to submit a posting, contact membership@NACUFS.org for pricing and details.

 

Job Detail

1722
Summer 2022
Sous Chef, IU Dining
Indiana University
IU Dining
Full Time
Sous Chef
Competitive

Department Information

IU Dining supports the goals and mission of Indiana University by providing a professional and welcoming atmosphere with excellent customer service, affordable options, and innovative cuisine to a diverse university community. Please visit the IU Dining website for more information.

Apply for this exciting opportunity to join a dynamic culinary team where you will assist with recipe and menu development, satisfying the diverse tastes of guests from across the Bloomington campus, especially our student guests in their home-away-from-home. You will also be a leader in providing an exceptional culinary experience, where guests can expect food of the highest quality, visually appealing and amazingly flavorful.

Indiana University offers a comprehensive benefits package you’ll be hard-pressed to match elsewhere; benefits include medical, dental, prescription, vision, generous paid time off and tuition subsidy for employees and their dependents.

Job Summary

  • Supervises production staff in the use of worksheets and recipes; instructs cooks in the proper preparation procedures.
  • Trains employees on efficient and proper use and care of food service equipment and proper standards of portion control, safety, food quality, temperatures, and visual appeal.
  • Coordinates the process of standardizing recipes used in the preparation of menu items. Prepares samples of test recipes, new products, etc. for various audiences. Keeps current with products, trends, and equipment.
  • Develops detailed procedures and methods of handling, preparing, and service food products; incorporates those procedures in the standardized recipe file.
  • Monitors facility production efficiency. Coordinates and/or participates in the production of foods services as scheduled or as requested by the Director or Associate Director of Dining Services.
  • Occasionally takes on special projects, including new menu or venue creation, use of new technology or methods, research and development related to culinary trends, nutrition-related projects, etc.
  • Assists the Chef and management in the day-to-day operations of the main kitchen and related units.

 

Qualifications

EDUCATION

Required

  • High school diploma or GED

WORK EXPERIENCE

Required

  • 2 years of commercial or institutional food service experience

Combinations of related education and experience may be considered. 

LICENSES AND CERTIFICATES

Required

  • Food Safety (ServSafe) certification 180 Days

Preferred

  • Certification from an approved culinary arts school

SKILLS

Required

  • Ability to work in a safe and efficient manner
  • Knowledge of health and safety regulations.
  • Knowledge of professional cooking principles.
  • Ability to respond to common food inquiries or complaints from customers and take appropriate action to resolve issues.
  • Ability to work comfortably in a group environment, treat employees and customers with kindness and respect.
  • Ability to be a flexible team player in a dynamic environment requiring a customer focused approach and utilizing excellent interpersonal skills, communication, facilitation and coaching skills.
  • Ability to maintain acceptable standards of personal hygiene.
  • Ability to react in a positive manner in stressful situations. 

 

Working Conditions/Demands

This position requires tasks typically associated with back-of-the-house food service work. It involves periods of both sedentary work and times of frequent movement about the workspace. Using commercial kitchen equipment and tools, moving supplies and effective communication skills are necessary. The person in this role must be able to perform the essential functions with or without an accommodation.

 

Work Location

Bloomington, Indiana

 

Work Hours

Shift times vary according to business needs and will include days through the week and alternating weekends.

Management reserves the right to adjust work hours to accommodate special meals and events.

 

Equal Opportunity Employment

Indiana University is an equal employment and affirmative action employer and a provider of ADA services. All qualified applicants will receive consideration for employment based on individual qualifications. Indiana University prohibits discrimination based on age, ethnicity, color, race, religion, sex, sexual orientation, gender identity or expression, genetic information, marital status, national origin, disability status or protected veteran status. Indiana University does not discriminate on the basis of sex in its educational programs and activities, including employment and admission, as required by Title IX. Questions or complaints regarding Title IX may be referred to the U.S. Department of Education Office for Civil Rights or the university Title IX Coordinator. See Indiana University’s Notice of Non-Discrimination here which includes contact information.

 

Apply For This Position

Please apply for this position via jobs.iu.edu

Mr. Micah Lamb
812-856-3953
801 N Jordan Ave
Ste 200
Bloomington IN, 47405
NOTE: The above information is provided by the employer. The National Association of College & University Food Services does not verify the accuracy of these statements.