Sous Chef
: Job Details :

Position DetailsReq ID:req18577Position Title:Sous ChefPosition Type:Staff Full-TimePosition Number:AS9365OSU Campus:StillwaterDepartment:Business & Hospitality ServicesLocation Address:Ranchers ClubStillwater, OK, 74078Hiring Supervisor:Russell Carter, Executive ChefHiring Range(Contingent upon available funding):19.00 - 23.25, HourlyWork Schedule:40 hours a week as scheduled by MgmtFaculty Appt Period:Job Summary:Direct responsibility for day-to-day food operations for the Ranchers Club restaurant, State Room Lounge, and Ranchers Catering operation including; preparation, presentation, and budgeting, while ensuring the highest level of quality standards and health and sanitation practices. Oversees all aspects of food production. Will be responsible for and oversee a daily lunch or dinner shift, determined by the Executive Chef. Trains and supervises kitchen staff including supervisors and reports to the Executive Chef. Utilizes food management inventory systems for standardization. Ensures all recipes, food preparation, and plate presentations meet specifications. All other duties as assigned.Special Instructions to ApplicantsEducation & ExperiencePosition Qualifications:Required Qualifications:High School Diploma/GED and four years experience working in a professional kitchen OR a Culinary degree with 2 years working in a fine dining establishment.Experience catering for large and multiple events, developing and training employees in a food service setting, creating and developing menus.Progressive experience in catering environment, hotel, conference center, or university, experience catering for large and multiple events, developing and training employees in a food service setting, creating and developing menus.Must be able to reach, bend, stoop, and frequently lift up to 50 lbs. and work in a standing position for long periods of time (up to 10 hours).ServSafe Certified or be willing to complete certification in first 30 days of employment.Must have a solid understanding in French culinary technique and culinary principles. Must have a serious passion for food and creativity. Ability to cook from scratch. Must demonstrate a positive attitude and provide solutions with criticisms. Must be able to communicate clearly and concisely with managers, kitchen and dining room personnel and guests. Must be able to reach, bend, stoop and frequently lift up to 50 lbs. Must be able to work in a standing position for long periods of time (up to 10 hours).Preferred:Eight years of culinary related experience with supervisory or management experience OR Bachelor's degree in Hotel/Restaurant, Culinary Management or related field and four years of culinary experience.Oklahoma State University (OSU) strives to provide a safe study, work, and living environment for its faculty, staff, volunteers and students. To support this environment and comply with applicable laws and regulations, OSU conducts pre-employment background checks on final candidates. Offers of employment are contingent upon the successful completion of a background check. The type of background check conducted varies by position and can include, but is not limited to, criminal (felony and misdemeanor) history, sex offender registry, motor vehicle history, financial history, and/or education verification. Background checks will be conducted when required by law or contract and when, in the discretion of the university, it is reasonable and prudent to do so.Oklahoma State University, as an equal opportunity employer, complies with all applicable federal and state laws regarding non-discrimination and affirmative action. Oklahoma State University is committed to a policy of equal opportunity for all individuals and does not discriminate based on race, religion, age, sex, color, national origin, marital status, sexual orientation, gender identity/expression, disability, or veteran status with regard to employment, educational programs and activities, and/or admissions. For more information, visit eeo.okstate.edu.