Sous Chef | University of California, Southern (LA Coliseum)

What you'd do

• People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned.
• Possess high level of multiple outlet management knowledge and experience
• Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items.
• Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations.
• Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness.
• Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef
• Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
• Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices
• Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets

What they want

• The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
• Minimum three (3) years' experience in a high-volume full-service food operation.
• Proven track record in improving kitchen efficiencies, quality and relative costs.
• Must have excellent leadership, financial analysis, team building and communication skills/customer service.
• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
• Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
• Must be proficient on Microsoft Word, Excel, and PowerPoint.
• Must be flexible to work extended hours due to business requirements including nights, weekends and holidays.
• Must be open to providing incidental or short-term support to other facilities in the event of a business emergency.
• Travel maybe required.