Sous Chef

Direct Supervisor: Assistant Vice President of Culinary Operations and Retail Status: Full-Time, Exempt Grade 12 | Compensation Range: $60,000-$80,000 Division: Finance and Operations | Department: Dining Services Target Weekly Hours: 40 Location: Main Campus Benefits Eligibility: Yes The Sous Chef will supervise the cooks in the production of the preparation and presentation of a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner and Special/Catered Events. The general responsibilities of the position include those listed below, but the University may identify other responsibilities of the position. MAJOR DUTIES AND RESPONSIBILITIES Supervise Cooks and other kitchen staff Prepares and cooks to order foods that may require short preparation time May prepare food and serve customers at an a la carte and may operate a grill station Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided Reads food orders or receives verbal instructions on food required by patrons, and prepares and cooks food according to instructions Provides the highest quality of service to customers at all times Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and Equipment May clean and sanitize work stations and equipment and must follow all Regulatory rules and procedures Attends all allergy and foodborne illness in-service training Complies with all HACCP policies and procedures Reports all accidents and injuries in a timely manner Complies with all company safety and risk management policies and procedures Participates in regular safety meetings, safety training and hazard assessments Attends training programs (classroom and virtual) as designated May receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets JOB REQUIREMENTS Education Associate's degree (AA) or two-year equivalent preferred, but not required. Experience Willingness to be open to learning and growing Maturity of judgment and behavior Maintains high standards for work areas and appearance Maintains a positive attitude Ability to work a flexible schedule helpful Must comply with any dress code requirements Must be able to work nights, weekends and some holidays Attends work and shows up for scheduled shift on time with satisfactory regularity Skills/Aptitude Presents self in a highly professional manner to others and understands that honesty and ethics are essential Ability to maintain a positive attitude Ability to communicate with co-workers and other departments with professionalism and respect Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives Ability to use a computer Good working knowledge of food preparation Requires familiarity of kitchen equipment Must be able to read and follow a recipe unsupervised Bilingual in Spanish is a plus but not required Physical Requirements Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses Significant walking or other means of mobility Ability to work in a standing position for long periods of time (up to 8 hours) Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds Financial Responsibility Processes or records financial transactions within established guidelines and safeguards. Assists the Executive Chef with recording financial transactions within established guidelines and safeguards Supervision Supervisors cooks and other kitchen staff Special Knowledge Recipe knowledge. Knowledge of food procurement system software, Word and Excel. Knowledge of kitchen tools for use in the preparation of food. SPECIAL WORKING CONDITIONS None Marymount University is an equal opportunity employer. Marymount University does not discriminate on the basis of race, color, national origin, sex, age, disability, religion, sexual orientation, gender identity and expression, marital status, pregnancy, veteran status or any other protected bases under applicable federal and local laws and regulations in any of its programs or its activities, including employment and admission. The university also expressly prohibits any form of sex discrimination and sexual misconduct including sexual harassment, dating and domestic violence, rape, sexual assault, sexual exploitation and stalking in any of its programs or activities, including employment and admission. For more information, please visit: About Marymount Marymount is a nationally ranked* comprehensive Catholic university, guided by the traditions of The Religious of the Sacred Heart of Mary, that emphasizes intellectual curiosity, service to others, and a global perspective. Marymount serves over 4,000 undergraduate and graduate students. The university's location in suburban Arlington, Virginia, offers easy access to the rich resources and international, cultural, and ethnic diversity of the nation's capital. Marymount University is an Equal Opportunity employer. We seek employees who are service-oriented, and focused on a student-centered learning community that values diversity and focuses on the education of the whole person. To this end, the University is committed to attracting and retaining talented, diverse faculty and staff, and we actively seek and welcome candidates of underrepresented populations. Marymount takes pride in offering a range of meaningful and flexible benefits designed to promote the health and well-being of our benefit-eligible faculty, staff, and their eligible dependents. We offer a rich retirement plan that is open to all eligible regular full-time and part-time employees. The plan includes an automatic 2% employer contribution of the employee's base salary and will match up to 6% of employee pretax contributions. In addition to competitive health and welfare benefits, the University offers flexible/hybrid alternative work locations, up to two days per week, for eligible positions. Employee Benefits Background Checks Pre-employment, post-offer background investigations are required for all new hires as a condition of employment. Employment is contingent upon successful completion of the background investigation. Equal Employment Opportunity and Nondiscrimination Policy Annual Campus Safety Report National Ranking - Points of Pride Click here to learn more about E-Verify.