Collegiate Foodservice Opportunities

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Job Detail

1852
Fall 2022
Sous Chef
Duke University
Duke Dining
Full Time
Sous Chef
Competitive

Duke University

Division of Student Affairs

Exempt Position Description

Official Job Title: Sous Chef

Working Job Title: Sous Chef

Job Code/Level/Family: 2117/10/JF28

Department: Duke Dining Services

Supervisor: Executive Sous Chef, Dining Services

Position Status: 1.0 FTE, Exempt

Staff Supervision: Direct Supervision of Kitchen Staff

 

Nature of Responsibilities:

This position is responsible for the day-to-day supervision of the kitchen personnel and culinary activities for Duke’s Residential Dining. This includes ensuring a consistent and high level of food quality; safety and sanitation; daily supervision; employee training and cost control.

Specific Duties and % of Effort:

-Supervise and on occasions participate in the preparation and cooking of various food items in all areas and kitchens, as well as checking flavor profiles during cooking process, in accordance with quality standards, quantity demands and recipes. Recommend changes in recipes and cooking methods to improve food quality; maintain necessary food production records. 15%

 

-Supervise and direct proper sanitation of all kitchen facilities and equipment

following proper procedures; ensure compliance with all safety procedures for

using equipment and chemicals; monitors all cooler and freezer temperatures

and ensures completion of all cleaning checklists. 15%

 

-Ensure handling of all food products in accordance with recognized safe food

handling practices, including following and monitoring HACCP procedures

throughout the day. 15%

 

-Support senior leadership by developing and assuming basic management

responsibilities, including the creation and monitoring of station/kitchen

checklists and logs. 10%

 

-Plan and schedule work for the culinary team ensuring proper distribution of

assignments, including daily break schedules. 10%

 

-Collaborate with the Executive Sous Chef and Executive Chef to forecast and

manage menu requirements and inventory for each outlet. 10%

 

-Manage other key culinary leadership rolls including lead employees and

assist in culinary training. Monitor staffing levels to minimize cost and

increase productivity. Recommend staffing needs according to business levels. 10%

 

-Coach, counsel and assist in conducting performance evaluations of production team; recommend or conduct disciplinary action of production team when necessary according to company standards. 10%

 

-Monitor food production, ordering, cost, quality and consistency on a daily

basis. 5%

 

Required Minimum Qualifications:

General Qualifications:

Work requires communication, analytical and organizational skills generally acquired through completion of an Associate’s degree in hospitality management, food service management, or a related culinary degree.

Or and equivalent combination of relevant education and /or experience.

 

Experience:

Work requires a minimum of 3 years of progressive culinary management experience. Prior experience working in a bargaining unit setting preferred.

Sean-Andre Thomas
919-613-6242
201 East Campus Union Drive
Durham NC, 27708
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.