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

1862
Fall 2022
Sous Chef-West End Market
Virginia Tech
Dining Services - West End Market
Full Time
Sous Chef
$40,000 - $49,999

Job Description

Assist in the supervision and day to day operations of West End kitchen under the direction of the Executive Chef and Chef de Cuisine. Responsibilities include assisting with food procurement, execution of menu plan, staff relations, safety and sanitation, and the maintenance of building and equipment. Assist in the supervision of employees to ensure all policies and procedures are followed at a high level of customer service at all times in the dining facility. Assists as needed with the procurement of goods and administration of automated food inventory systems (Food Pro). Assists with food production to ensure recipes and food productions are of the highest standards. Assists with performance plans for salaried staff. Completes performance evaluations for direct reports.

Required Qualifications

Graduate of an accredited culinary program with a minimum of an AOS degree and/or equivalent experience. Considerable knowledge of commercial kitchen and food service operations including automated food ordering and food preparation. Supervision and management experience in a high volume, and food service establishment required. Ability to communicate effectively with all levels of personnel and public; excellent supervision and leadership abilities; excellent customer services skills; ability to handle multiple tasks and serve high volume/quality in a fast paced environment.

Preferred Qualifications

Demonstrated knowledge of computers including Windows, Microsoft Office, Outlook, and automated food inventory systems. ServSafe certification and HACCP certification desired. Graduate from an accredited culinary program with a minimum of an AOS degree. Eligibility of Certified Chef de Cuisine (C.C.C.) or Certified Sous Chef (C.S.C.) through ACF. Certified nutrition, sanitation, hospitality management, culinary training, and bakery training preferred.

Pay Band

4

Appointment Type

Regular

Salary Information

$40,040/year and commensurate with experience

Review Date

September 27, 2022

Kathy Radford
540-231-5618
151 New Hall W
190 W Campus Dr
Blacksburg VA, 24061
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.