Food Service Manager-Sous Chef
Under the direction of the Assistant Director and or Principal and or Senior Food Service Manager, the incumbent is responsible for providing sound team leadership and direction to the production staff that consists of one or more Principal Cooks, Cooks, Assistant Cooks, Senior Food Service Workers and Food Service Workers in a high volume campus restaurant serving up to 6,000 customers a day. Assign, motivate, and monitor the work of others and be knowledgeable in the production of food items that include Vegan/Vegetarian/Healthy food Alternatives. Assist in preparation of menus that are based on fresh, seasonal fruits and vegetables. Prepare the most complex menu items and recipes according to culinary, production and quality standards. Accurately and appropriately utilize all production equipment and train and monitor others in its safe usage. Ensure gracious customer service and quality food is provided. Ensure team members adhere to all food handling and sanitation guidelines. Maintain accurate paperwork, including service records, temperature logs and production records. Other responsibilities include the supervision, scheduling and training of team members, maintaining food and labor cost controls, menu and recipe development. Interact in a positive manner with team members in a high volume dining environment. Other responsibilities as assigned by management.