Executive Sous Chef

Job Posting Title:

Executive Sous Chef

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Hiring Department:

University Housing and Dining

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Position Open To:

All Applicants

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Weekly Scheduled Hours:

40

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FLSA Status:

Exempt

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Earliest Start Date:

Jul 11, 2024

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Position Duration:

Expected to Continue

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Location:

UT MAIN CAMPUS

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Job Details:

General Notes

BENEFITS: UT Austin offers a competitive benefits package that includes:  

• 100% employer-paid basic medical coverage 

• Free Capital metro bus rides

• Retirement contributions  

• Paid vacation, sick time, and holidays

• Career growth & professional development

Please visit our Human Resources (HR) website at https://hr.utexas.edu/  to learn more about the total benefits offered when you join our team!

Purpose

The Executive Sous Chef will supervise food production and assist in all phases of food preparation and service, including training personnel, menu development, ordering food, supervising food preparation, and marketing of products for the dining unit. The position requires the use of initiative and sound judgment to lead a five-star operation.

Responsibilities

• Supervise the food production operation in Dining facility and distribute food to different lines/areas. Assist in maintaining food cost, inventory, and purchases. Utilize a computerized food management system to access recipes, control costs, and plan menus. Assist in costing out of product.

• Assist in developing a balanced, nutritionally sound, attractive, and cost-effective menu that will have a high level of acceptability with the large groups that we service. Participate in food merchandising and marketing.

• Ensure that departmental standards for quality customer service and food quality are achieved.

• Establish and maintain positive relations with a large group of students, parents, staff, faculty, conference groups, and campus guests.

• Recruit, recommend for hire, train, supervise, motivate, and evaluate a large group of service personnel. Maintain safety and sanitation standards. Maintain equipment. Develop and mentor Sous Chefs.

• Serve as back-up for Dining Managers and Supervisors when requested. Drive a UT vehicle. Other related functions as assigned.

Required Qualifications

• High school graduation or GED.

• Three years of cooking experience in a restaurant, commercial, or institutional facility.

• One year of kitchen supervisory experience in food service or similar capacity.

• Experience following recipes.

• Experience with operating standard cooking equipment.

• Ability to complete and maintain University Housing and Dining Food Safety Training and/or ServSafe throughout employment.

Relevant education and experience may be substituted as appropriate.

Preferred Qualifications

• Culinary Degree.

• Four or more years of cooking experience in a restaurant, commercial, or institutional facility.

• Two or more years of kitchen supervisory experience in food service or similar capacity.

• Experience coordinating special events for residential dining, catering, or similar.

• Experience training, coaching, and evaluating staff in a high volume/fast-paced food service environment including managing labor and food cost.

• Experience maintaining inventory control.

• Experience in recipe development and food presentation.

• Experience using Microsoft Office and computer systems. 

• Professional demeanor and ability to work with staff and a large customer base. 

Salary Range

$50,000 + depending on qualifications

Working Conditions

• Uniforms and/or personal protection equipment (furnished).

• May work in extreme temperatures.

• May work around chemical fumes.

• May work around standard office conditions.

• May work around chemicals.

• May work around electrical and mechanical hazards.

• Repetitive use of keyboard at a workstation.

• Use of manual dexterity.

• Climbing stairs.

• Climbing of ladders.

• Lifting and moving.

Work Shift

Workdays, area, and hours may c