Sous Chef, IU Dining and Hospitality

Job ID: 319545

Department

STUDENT RESIDENTIAL DINING HAL (BA-SDIN-IUBLA)

Department
Information

IU Dining and Hospitality embraces and expands Indiana University’s core values of education, innovation, and
tradition which embody the true spirit of Hoosier hospitality.

IU Dining supports the IU community and our guests by serving fresh,
delicious, sustainably sourced cuisine in welcoming dining halls and eateries.

Residential dining staff strive to enhance the
customer experience through innovative recipes created in-house by IU chefs; new and ongoing partnerships with local and regional producers;
and a commitment to nourishing the IU community, all in a service-oriented, collaborative culture characterized by creativity.

Residential dining staff work closely with the teams in retail and Indiana Memorial Unions (IMU) dining to ensure consistent procurement
of products that match student preferences and dietary needs.

Job Summary

As the Sous Chef, you will play a pivotal
role in our culinary team, working closely with the Chef de Cuisine to orchestrate meal planning and production for our esteemed dining
unit. Your leadership will be instrumental in driving culinary excellence, overseeing staff training, and ensuring seamless operations
within your assigned dining hall.

Department-Specific Responsibilities

• Collaborates with the Chef de Cuisine
  to execute meal planning and production strategies.
• Leads culinary production and provide comprehensive training for our culinary
  team.
• Allocates culinary staff to designated stations and establish daily task schedules.
• Manages inventory ordering,
  storage, and daily preparation as necessary.
• Responsible for viewing errors in recipes during production and discussing with Chef
  de Cuisine or Executive Chef actions to correct.
• Facilitates the onboarding process and spearhead training and development
  initiatives for new culinary staff.
• Maintains rigorous standards of food quality and consistency in recipe execution and food
  production.
• Actively participate in daily production activities and oversee all food operations during your shift.

General Responsibilities

• Supervises production staff in the use of worksheets and recipes; instructs cooks in the
  proper preparation procedures. Trains employees on efficient and proper use and care of food service equipment and proper standards of
  portion control, safety, food quality, temperatures, and visual appeal.
• Coordinates the process of standardizing recipes used in
  the preparation of menu items. Prepares samples of test recipes, new products, etc. for various audiences. Keeps current with products,
  trends, and equipment.
• Develops detailed procedures and methods of handling, preparing, and service food products; incorporates
  those procedures in the standardized recipe file.
• Monitors facility production efficiency. Coordinates and/or participates in the
  production of foods services as scheduled or as requested by the Director or Associate Director of Dining Services.
• Occasionally
  takes on special projects, including new menu or venue creation, use of new technology or methods, research and development related to
  culinary trends, nutrition-related projects, etc.
• Assists the Chef and management in the day-to-day operations of the main kitchen
  and related units.

Qualifications

Combinations of related education and experience may be considered.
Education beyond the minimum required may be substituted for work experience. Work experience beyond the minimum required may be substituted
for education.

EDUCATION

Required

• High school diploma or equivalent (such as HSED or
  GED)

WORK EXPERIENCE

Required

• 2 years Commercial or institutional food service
  experience

LICENSES AND CERTIFICATES

Required

• Food Safety (ServSafe) certification
  within 180 Days from date of hire

Preferred

• Certification from an approved culinary arts school
  upon date of hire

SKILLS

Required

• Ability to work in a safe and efficient
  manner
• Knowledge of health and safety regulations
• Knowledge of professional cooking principles
• Ability to respond to
  common food inquiries or complaints from customers and take appropriate action to resolve issues
• Ability to work comfortably in a
  group environment, treat employees and customers with kindness and respect
• Ability to be a flexible team player in a dynamic
  environment requiring a customer focused approach and utilizing excellent interpersonal skills, communication, facilitation and coaching
  skills
• Ability to maintain acceptable standards of personal hygiene
• Ability to react in a positive manner in stressful
  situations

Working Conditions / Demands

This position requires tasks typically associated with
back-of-the-house food service work. It involves periods of both sedentary work and times of frequent movement about the workspace. Using
commercial kitchen equipment and tools, moving supplies weighing from 20 to 50 pounds, and effective communication skills are necessary.
This role also will work around both hot and cold temperatures and loud noises. This role involves handling meat and plant-based
food products as well as a variety of ingredients that may include some or all of the top 9 allergens in the preparation of menu items.
The person in this role must be able to perform the essential functions with or without an accommodation.

Work
Location

Bloomington, Indiana

Advertised Salary

$20.25 per hour

Work Hours

Shift
times vary according to business needs and will include days through the week and alternating weekends.

Management reserves the right
to adjust work hours to accommodate special meals and events.

Benefits Overview

For full-time staff employees,
Indiana University offers a wide array of benefits including:

• Comprehensive medical and dental insurance
• Health savings
  account with generous IU contributions
• Healthcare and dependent care flexible spending accounts
• Basic group life insurance
  paid by IU
• Voluntary supplemental life, long-term disability, critical illness, and supplemental accidental death & dismemberment
  insurance
• Base retirement plan with generous IU contributions, subject to vesting
• Voluntary supplemental retirement plan
  options
• Tuition subsidy for employees and family members taking IU courses
• 10 paid holidays plus a paid winter break each
  year
• Generous paid time off plans
• Paid leave for new parents and IU-sponsored volunteer events
• Employee assistance
  program (EAP)

Learn more about our benefits by reviewing the IU Benefit Programs Brochure.

Job
Classification

Career Level: Mastery

FLSA: Nonexempt

Job Function: Operations

Job Family: Food Services

Click here to learn more
about Indiana University’s Job Framework.

Equal Employment Opportunity

Indiana University is an equal opportunity
employer and provider of ADA services and prohibits discrimination in hiring. See Indiana University Notice of
Non-Discrimination here which includes contact information.

Contact Us

Request Support
Telephone: 812-856-1234

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