About the position
The Sous Chef I position at the University of Arizona is a vital role within the Student Food Service department, located on the Main Campus in Tucson, AZ. This position involves assisting the Executive Chef in the development and implementation of menu items and new cooking techniques, ensuring that the culinary offerings meet the high standards expected by the university community. With over 30 eateries and a large production kitchen, the Arizona Student Unions provides a dynamic and exciting work environment for culinary professionals. The Sous Chef will be responsible for overseeing the preparation and production of high-volume food for catering, banquets, and various campus dining outlets, ensuring that all food is prepared to the highest quality and presentation standards. In this role, the Sous Chef will assume responsibility for the kitchen during designated shifts, supervising line-level employees and maintaining cooking standards. The position requires a keen eye for detail, as the Sous Chef will check the freshness and quality of food, manage inventory, and ensure proper food rotation. Collaboration with the Executive Chef and other Sous Chefs is essential for menu design and planning, as well as providing leadership and training to kitchen staff. The Sous Chef will also be accountable for maintaining safety and health department standards, and will take on the responsibilities of the kitchen in the absence of the Executive Chef. Physical demands of the role include the ability to lift and transport up to 50 lbs, and the position may require early morning or late evening hours, including weekends. The University of Arizona is committed to providing a supportive work environment, with outstanding benefits that include health, dental, and vision insurance, life insurance, disability programs, paid vacation, sick leave, and holidays, as well as tuition reduction for employees and their qualified family members. This position offers a unique opportunity to be part of a vibrant culinary team in a prestigious educational institution.
Responsibilities
- Assumes responsibility of the kitchen on designated shifts.
- Oversees the preparation and production of high volume food for catering, banquets and 30+ campus eatery outlets.
- Supervises and maintains cooking standards and techniques of line level employees.
- Checks freshness and quality of food and presentation.
- Ensures proper inventory is maintained and prepares orders for functions.
- Ensures the proper use and rotation of food items.
- In collaboration with the Executive Chef and other Sous Chefs, participates in menu design and planning.
- Provides leadership and training for line cooks and other kitchen staff.
- Maintains safety and Health Department standards.
- Assumes accountability and responsibilities of kitchen in Executive Chef's absence.
- Assists with inventory and supply management.
Requirements
- Bachelor's degree or equivalent advanced learning attained through professional level experience required.
- Minimum of 3 years of related work experience or equivalent combination of education and experience required.
Nice-to-haves
- FLSA Exempt
Benefits
- Health insurance
- Dental insurance
- Vision insurance
- Life insurance
- Disability programs
- Paid vacation
- Sick leave
- Paid holidays
- Tuition reduction for employee and qualified family members
- Retirement plans
- Access to UA recreation and cultural activities
