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Sous Chef

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University of New Hampshire

Job Description

Operating Title

Sous Chef

Long Classification Title

Cook II

Campus Location

Durham

Department

UNH Philbrook

Summary of Position

Under general supervision from Executive Chef and Assistant Manager of Culinary operations, position is responsible for the direction of the culinary team. This individual is also responsible for the coordination of necessary work, prepare and cook meals according to the three-cycle menu. Ensure that recipes and procedures are be followed in the daily operations.

Acceptable minimum level of education

HS or equivalent

Acceptable minimum years of experience

3 years

Additional Job Information

UNH is a federal contractor within the meaning of the Executive Order on Ensuring Adequate COVID Safety Protocols for Federal Contractors. This position may require that you be vaccinated against COVID-19 in the future, unless you apply for and receive a religious or medical exemption. You may not test out of this requirement. 

Posting Number

PS3815FY22

Other minimum qualifications

High school graduation and three years of related data entry experience, Associate degree in Accounting and one year data entry experience, or any combination equal to three years.

Additional Preferred Qualifications

  1. Keyboarding and computer skills, such as spreadsheets, internet, email, database management, software applications and word processing, as required by department.
  2. Customer service skills, including the ability to establish and maintain effective working relationships with faculty, staff, students, and the general public.
  3. Aptitude for learning new procedures and technology.
  4. Organizational and analytical abilities.
  5. Experience in a College of University business office.
  6. Additional related experience, and/or higher education.

Salary Information

Salary is complemented by a comprehensive benefits package which includes medical, dental, retirement, tuition, and paid time off.

Quicklink for Posting

https://jobs.usnh.edu/postings/53753

Percent Time Information (FTE)

1.00

Grade

10

EEO Statement

The University System of New Hampshire is an Equal Opportunity/Equal Access/Affirmative Action employer. The University System is committed to creating an environment that values and supports diversity and inclusiveness across our campus communities and encourages applications from qualified individuals who will help us achieve this mission. The University System prohibits discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, genetic information, veteran status, or marital status.

Institution Information

The University of New Hampshire is an R1 Carnegie classification research institution providing comprehensive, high-quality undergraduate and graduate programs of distinction. UNH is located in Durham on a 188-acre campus, 60 miles north of Boston and 8 miles from the Atlantic coast and is convenient to New Hampshire’s lakes and mountains. There is a student enrollment of 13,000 students, with a full-time faculty of over 600, offering 90 undergraduate and more than 70 graduate programs. The University actively promotes a dynamic learning environment in which qualified individuals of differing perspectives, life experiences, and cultural backgrounds pursue academic goals with mutual respect and shared inquiry.

The UNH Diversity Resource Guide with information and programming available in the seacoast area, New Hampshire, and the region can be found here: https://www.unh.edu/hr/diversity-resource-guide 

Posting Date

01/31/2023

Open Until Filled

Yes

Posting Open to Internal Candidates Only?

No

Interested Internal Candidates Exist?

Yes

Job Category

Hourly Staff (Non-Exempt)

Appointment Type

Regular

Drivers License and Physical Requirements. Please check all items that apply.

None applicable

Duty/Responsibility

Coordination of production of main line items and ensure menu availability as programmed. Direct and instruct staff on the various steps within the production process. Assign duties based on skill set and ensure compliance to expectations.

Duty/Responsibility

Complete and oversee production process of items prepared by cook and assigned student staff to include decorative plating, garnishing, proper portioning and establishing presentation display.
Supervise, direct and evaluate direct reports (Cook I, FSA’s and students) to maintain high levels of performance and quality menu execution. Plan, organize and delegate work assignments for self and others as assigned within work shift. Assume responsibility for the high standards of food production, presentation and eye appeal for the meal prepared.

Responsible for maintaining a high level of safety and sanitation practices.

Duty/Responsibility

Under the direction supervision of the Executive Chef, create and design product offerings menu schedule and location of production (Main kitchen or servery area) to be placed in facilities menu offerings. Coordinate menu to properly balance workload and customer needs. Collaborate with Executive Chef on theme event menus and expectations.

Train and develop skill set of Cook I and FSA’s and assigned student staff to ensure compliance to specifications and expectations of Executive Chef and program directives. Coach and counsel performance of team members. Report challenges and opportunities to Executive Chef.
Ensure sanitation levels are expectable. Direct staff to areas of concerns and resolve issues regarding production timing and assignments as necessary.

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