Sous Chef

Non-Classified

Sous Chef

Finance and Facilities

WVSOM Main Campus, Lewisburg, WV

37.5

Exempt

The West Virginia School of Osteopathic Medicine (WVSOM) seeks a Sous Chef who will work closely with the Director of Food and Dining to provide assistance with all kitchen operations. This includes menu planning, cooking on the line, preparing caterings, staff scheduling and supervision, food quality control, assistance in budget management, and ensure adherence to food safety standards, while demonstrating strong leadership and culinary creativity to maintain a high level of dining experience as well as special events and caterings. This position will report to the Director of Dining Operations.

Position This position is a full-time, non-classified position; minimum base salary is $55,000 and is exempt from FLSA regulations concerning overtime; salary is commensurate with experience plus an excellent fringe benefit package. This position will work some evening and weekend events as needed. The weekly schedule for this position will be established between the supervisor and the employee given the needs of the department and the institution.

This position has been designated as Essential. This means that when WVSOM is faced with an institutional emergency, employees in such positions may be required to remain at their work location or to report to work to protect, recover and continue operations at WVSOM.
Application Candidates should apply for this position online at Applications will accepted until the position has been filled. Final candidates are subject to employment and credential verification, reference and background checks. All applications are confidential.
West Virginia School of Osteopathic Medicine is an equal opportunity employer.

Associates

Requires an Associate Degree in Culinary Arts with additional training and/or certificates in culinary, hospitality, dining, or food management. Bachelors degree in culinary or hospitality is preferred. Must have at least 5 five years of experience as a Chef in the food service, restaurant, hotel, or related industry.

A combination of education and recent and related experience may be considered. Must be able to get a WV Certified Food Handlers Identification Card or equivalent. Requires possession of a valid/current drivers license.

A combination of recent and relevant education and experience may also be considered for this position.

• Excellent food production and direct cooking knowledge is essential for this role, with experienced using commercial equipment.
• Use of quality food control procedures
• Ability to communicate effectively with students, guests, and team members is required.
• Strong interpersonal skills with the ability to maintain a professional demeanor in any communication capacity (written or verbal), along with excellent communication skills.
• Ability to perform mathematical calculations.
• Knowledge of kitchen production techniques.
• Ability to lift up to 50lbs.
• Ability to plan, organize and set priorities.
• Knowledge of record keeping.

• Prepare, cook, and present dishes during service alongside the team.
• Maintain a presence on the line during peak hours and lead by example.
• Provide supervision and leadership to the OCafe culinary team ensuring a high level of guest service, food quality, and cost controls.
• Work with the Director of Dining Operations and the OCafe team to manage food and personnel labor costs to maximize profitability and operating margins.
• Under the direction of the Director of Dining Services, oversee daily kitchen operations including scheduling, prep work, service, clean-up, and ensuring smooth flow of service.
• Lead and assist with the management of the culinary team including line cooks, prep cooks, and dishwashers.
• Schedule the full-time, part-time and temporary team according to business demands.
• Place orders with purveyors for product and track expenses.
• Work with Director of Dining Services to create seasonal menus for OCafe and Catering.
• Recipe development.
• Work with OCafe team to execute caterings.
• Determine proper food preparation through all the senses and make adjustments as needed.
• Ensure proper storage of leftover food items.
• Review menus and catering worksheets to determine variety and quantity needed.
• Plan production shift schedule to ensure all items are prepared as needed and quality and quantity standards are maintained.
• Attend meetings and training sessions as required by the position.
• Assist in development of new recipes and utilization of new food products.
• Maintain required records, reports, and statistics as needed by supervisor.
• Maintain an organized and sanitary workplace in accordance with county, state, and federal regulations.,
• This position requires coordination and accuracy of motion using commercial kitchen equipment with regular exposure of cleaning solutions as well as noise and moving parts from commercial equipment.
• Perform related duties as assigned or as directed.

Yes

WVSOM requires official transcripts of your highest degree earned and/or the degree in which qualifies you for the position. WVSOM requires these transcripts prior to an offer of employment, and we do recommend you send those to WVSOM once you have been selected for an interview. A transcript is official if it bears the authorizing signature and the official seal of the issuing institution and is sent directly by the school or college to the Office of Human Resources. Should your college or university provide this information electronically, we would ask that you submit that to Sherri Miller HR Coordinator at ... .