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SalaryDAYS: 226
MIN: $52,147
MID: $62,828
JOB TITLE: CN Sous Chef
REPORTS TO: CN Chef and Production Supervisor
WAGE/HOUR STATUS: Exempt
PAY GRADE: AM1
PRIMARY PURPOSE:
The CN Sous Chef is responsible to support the CN Chef and Production Supervisor to develop, plan and implement recipes and menu items for school meals, CN grill, catering, and stadium concessions. Responsible for oversight of staff and production as assigned related to grill, catering, and concessions services. Assist to coordinate events, student taste tests, and staff training.
All employees of SISD are expected to act with integrity, support organizational goals, demonstrate the ability to inspire, grow and motivate others, utilize feedback, drive for results and commit to championing the needs of the students, employees, and overall district.
QUALIFICATIONS:
Required:
- Harris County Health Department Health Certificate/ServSafe Certificate
- HS/GED from an accredited institution
- 3 years of job-related experience
- Maintain USDA Professional Standards
Preferred:
- Bachelor’s Degree in Culinary Arts from an accredited College or University, in lieu of degree 6 yrs. of experience
- Three years’ experience in Child Nutrition
- Bilingual
SPECIAL KNOWLEDGE/SKILLS:
- Expert knowledge of food service equipment, production, food safety, and sanitation requirements
- Ability to provide consistent food quality
- Knowledgeable with software applications including PrimeroEdge or other menu planning nutrient analysis software knowledge of
- Ability to work with all levels of personnel
- Strong organizational skills
- Ability to improve standard school menus in presentation and taste
- Excellent communication, and interpersonal skills
- Ability to work a flexible schedule
MAJOR RESPONSIBILITIES AND DUTIES:
CN Grill, SpringWay Catering, Stadium Concessions
- Assist to supervise and evaluate the performance of grill, catering, and concession managers and staff.
- Coach and counsel staff as necessary and in a timely manner.
- Create and develop quality, appealing recipes and new menu items meeting department standards.
- Responsible for ensuring standards for food safety and sanitation are followed.
- Monitor production to ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
- Be available to oversee inventory management, product loading, and control of perishables.
- Assist to coordinate catering event details and organization.
- Ensure exceptional customer service is provided.
- Obtain feedback from customers from the grill, catering, and concessions services.
- Able to make recommendations to the CN Chef and Production Supervisor regarding succession planning.
- Assist to implement changes in department policies and procedures.
- Be aware of all financial budgets and goals.
- Participate in meetings and training as required.
Recipes and Menu Items for Federal Meal Programs
- Assistance with the development of recipes and menu items for Federal Meal Programs.
- Be present in taste testing with students and Child Nutrition staff for student acceptability.
- Make site visits with CN Chef and Production Supervisor to campuses to ensure food is prepared appropriately and looks appealing.
- Work in conjunction with production records, planning, forecasting, and food orders.
- Available for participation in menu meetings, manager meetings, and other pertinent meetings as required.
Training
- Assist in the implementation of training programs as directed.
- Participate in all aspects of staff training.
- Responsible for providing training support to training Managers and Area Supervisors.
Additional Responsibilities
- Periodic evening and weekend event coverage is to be expected including, catering events and events planned for the stadium and community center.
- Must be able to work a variable schedule, including nights and weekends.
- Assist with procurement, bids, and product specifications.
- Serve as back-up to CN Chef and Production Supervisor as needed.
- Perform all other duties as assigned.
WORKING CONDITIONS:
The usual and customary methods of performing the job’s functions require the following physical demands: physical mobility, standing, occasional prolonged and/or irregular hours, some lifting up to 25lbs, carrying, pushing, and/or pulling, and must have corrected 20/20 vision, good depth perception, and the ability to distinguish between colors. This position will require traveling within the district.
Mental demands: ability to solve problems and deal with a variety of situations; ability to interpret a variety of data; ability to interpret TEC and policy; ability to apply knowledge of current research and theory, ability to be effective in both oral and written communication; ability to maintain emotional control under stress, work with frequent interruptions. Must be able to maintain a professional demeanor in extreme situations
The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of responsibilities and duties that may be required.
