Job ID: 104497 Location: Sonoma State University (Rohnert Park, CA) Full/Part Time: Full Time Regular/Temporary: Regular Department Name Culinary Services
Salary and Benefits The salary for this position will not exceed $50,100 annually.
This position is eligible for a broad range of benefits, including medical, dental, vision, life and disability insurances, retirement (CalPERS), tuition waiver, vacation and sick leave. In addition, 14 paid holidays are offered each year; 13 scheduled on specific days and a Personal Holiday that may be taken any time during the year.
A comprehensive benefits summary for this position is available online by clicking the View Benefits Summary link or by request from SSU Human Resources.
Application Deadline Applications will be reviewed on a rolling basis every Friday until positions are filled.
Conditions of Employment This position is a member of the Management Personnel Plan and serves at the pleasure of the President.
Responsibilities Sonoma State University is committed to achieving excellence through teaching, scholarship, learning and inclusion. In line with the Seawolf Commitment, our values include respect, responsibility, excellence and integrity. We strive to cultivate a community in which a diverse population can learn and work in an atmosphere of civility and respect. We encourage innovation, experimentation and creativity, as well as contributions to equity and inclusion, in the pursuit of excellence for all members of our university community.
Under the general direction of the Executive Chef, the Sous Chef is responsible for managing and overseeing the daily ordering, production, cooking, portioning, and temperatures of food items being served within the Student Center. Operations include, but are not limited to, The Kitchens, Lobo's, W+B, Cafe, Overlook and Catered operations. The Sous Chef may also lead activities at Prelude or GMC concessions. An emphasis is placed on production with a focus on producing the highest quality products and services. Strict health and safety standards are to be maintained in all food production areas.
The Sous Chef is also responsible for overseeing the cleaning, sanitizing and assisting in the maintenance of culinary equipment and is responsible for maintaining clean and organized work areas. The Sous Chef is responsible for the supervision, instruction, training, performance evaluation, hiring, and disciplinary actions for full time bargaining unit employees and student staff, including maintaining service records, and the solving of work problems.
The incumbent is part of the Culinary Services Team that supports the core values and the mission of the Division of Administration and Finance and that of Sonoma State University.
The major duties of the Sous Chef include, but are not limited to the following: - Responsible for developing and fostering a professional work environment which is efficient. - Develops plans and organize the daily food production to meet the needs of the shift and menus for all operational facilities. - Assists with food production for Prelude and GMC concessions. - Communicates, directs and coaches a team of professional and student staff on duties, production and performance expectations, techniques, food quantities, and food qualities. - Responsible for the training and supervision of staff in the area of job skills, safety and sanitation. - Evaluates classified and student staff and writes performance evaluations based upon contractual and university guidelines. - In concert with the Executive Chef, provides disciplinary action based upon university guidelines. - Schedules classified staff based upon the needs of the shift and organization. - Conducts weekly meetings with assigned personnel to renew vision and review current issues or concerns. - Responsible for effectively producing quality products with quantities to match guest counts. - Performs monthly inventory evaluations. - Responsible for overseeing the receipt of orders. - Responsible for maintaining complete and accurate records on ordering; attendance, payroll and labor reports; inventories; transfers; waste logs; production and time-temperature reporting. - Meets with students and university guests with dietary restrictions and guides them through making sound menu selections based upon their dietary needs. - Responsible for the care, cleaning and maintenance of culinary equipment which includes placing work orders and following up on repairs. - Demonstrates and oversees food safety and sanitation based upon HACCP, ServSafe, and Sonoma County Health Department regulations. - Responsible for making sure that the proper label/dating of prepared products in all walk-ins and freezers; also responsible for the proper rotation of regarding the security by F.I.F.O.- first in, first out. - Follows established procedures regarding the security of products, equipment and cash within the all dining operations. - Interacts with students, staff, customers, and guests in a professional manner that promotes positive and respectful public relations and work environment. - Responsible for the organization of cleanliness of work and storage areas. May participate in cleaning and reorganization of these areas.
Performs other secondary duties as assigned.
Duties are primarily performed at Sonoma State University's main campus however, on occasion, a catered event may take place off campus. Routine duties take place on the cook/prep line and in individual satellite kitchens, requiring the incumbent to have the ability to speak and hear and work in kitchens involving long periods of standing and exposure to extreme cold and hot temperatures. Additional duties may be performed in various other departments and locations in and around campus, requiring work both indoors and outdoors - this includes office/administrative work which may require being at a computer for up to 8 hours. As an exempt employee you have some flexibility in your schedule however must be available during the regular campus hours Monday through Friday to meet the operational needs of the campus, department and event schedules. Early morning, evening, weekend and holiday hours will be required and will be specified to meet operational needs. Your specific start time is determined by your Appropriate Administrator. You must maintain regular and acceptable attendance at such levels as is determined by your Appropriate Administrator. The position may require occasional travel, by automobile or airplane, and overnight stays away from campus.
Qualifications The incumbent will have the equivalent of two years of experience performing duties of a Sous Chef and a culinary degree/certificate from an accredited institution or equivalent combination of education and/or experience to provide the required knowledge, skills and abilities to perform the duties of the position. There is a strong preference for previous experience supervising and training unskilled and semiskilled workers.
The Sous Chef requires a working knowledge of producing food in varying quantities and adjusting/executing recipes or methods to produce the highest quality product. As guest counts will vary, the Sous Chef is expected to have the ability to project and produce food quantities based upon customer counts. The incumbent is expected to have a working knowledge of kitchen safety and sanitation based upon HACCP principles, and Sonoma County Environmental Health laws. The Sous Chef will have knowledge of food values as well as nutritional and economical substitutions within food groups and food accounting. The incumbent will have the ability to keep organized, accurate records and possess basic mathematical skills. The Sous Chef will have experience in controlling and maintaining food cost, executing inventories correctly, and experience with scheduling and controlling labor. The incumbent will have the ability to prepare and cook all food groups and use proper equipment; judge food quality and seasoning; follow guidelines; plan work schedules and prepare foods based upon an established menu. The Sous Chef must possess the ability to quickly, authoritatively and respectfully delegate job tasks to a large staff ranging from, but not limited to, students to full time employees. The incumbent must also be able to draw upon their considerable experience as a culinary chef who worked in many different roles and settings in order to effectively coach and mentor students and cooks.
The incumbent must possess the ability to handle multiple food orders while prioritizing cooking times; accept feedback and work towards incorporation this feedback into improving job tasks; work in a stressful environment; participate cooperatively on a team and actively resolve conflicts; be committed to a high standard of safety and willing to report safety violations to the appropriate staff.
The incumbent must demonstrate integrity and sound judgment in performing duties; possess the ability to supervise the work of staff and recommend appropriate personnel actions; be able to apply strong problem solving and conflict resolution skills and train and evaluate performance, taking corrective action as needed; deal with stressful situations while maintaining composure; and contribute to a collaborative environment utilizing exemplary communication and problem solving skills as necessary. Must have strong organizational skills and the ability to manage multiple projects and competing priorities simultaneously, adjusting quickly to changes needed on a daily basis. Must have the ability to effectively communicate with all levels within the university and establish and maintain productive and effective, inclusive working relationships amongst diverse populations including staff, faculty, administration, students, and other internal and external constituents. Must also possess the ability to operationalize sustainability concepts (economy, society, environment) into all aspects of performing job duties.
The duties of this position may include participation in decisions that may have a material financial benefit to the incumbent. Therefore, the selected candidate may be required to file Conflict of Interest Form 700: Statement of Economic Interest on an annual basis, complete ethics training within 6 months of appointment, and attend this training every other year thereafter.
The position requires the ability to stand for extended periods of time; use fingers, hands and arms; bend, kneel, and reach; work in a close environment with high temperatures. The incumbent must possess and/or obtain and thereafter maintain valid Serve Safe certification. The individual must possess a valid driver's license.
Qualification Note Evidence of degree(s) or certificate(s) and/or license(s) required at time of hire.
Application Process Click the 'Apply Now' to apply to this position. Materials submitted with your application will not be returned. The ADA Coordinator is available, at 707/664-2664, to assist individuals with disabilities in need of accommodation during the hiring process.
Qualified candidates must submit the following to be considered: 1. Cover Letter and Resume - application system only allows one document to be uploaded, so cover letter and resume must be included in the same MS Word or PDF file (file name should not contain any spaces or special characters) 2. Online Employment Application (complete entire application, resume/cover letter will not substitute for any part of the application)
A background check (including a criminal records check) must be completed satisfactorily before any candidate can be offered a position. Failure to satisfactorily complete the background check may affect the application status of applicants or continued employment of current employees who apply for this position.
Other Information Equal Employment Opportunity: The University is an Affirmative Action/Equal Opportunity Employer. We consider qualified applicants for employment without regard to race, religion, color, national origin, ancestry, age, sex, gender, gender identity, gender expression, sexual orientation, genetic information, medical condition, disability, marital status, or protected veteran status.
Mandated Reporting: This position may be considered a 'mandated reporter' under the California Child Abuse and Neglect Reporting Act and is required to comply with the requirements set forth in CSU Executive Order 1083 as a condition of employment.
About Sonoma State University Sonoma State University, located 48 miles north of San Francisco, is one of the 23 campuses of the California State University. Sonoma State University is a liberal arts institution with an enrollment of approximately 10,000 students and 530 full-time and part-time faculty. Our beautiful campus is located in Rohnert Park, at the foot of the Sonoma hills in the Wine Country.
Sonoma State University is proud to be a smoke-free campus, where smoking and other uses of tobacco products, such as smokeless tobacco, the use of e-cigarettes and similar devices, are prohibited.
Located in California's premier wine country one hour north of San Francisco, Sonoma State is a small campus with big ideas. With a tradition of promoting intellectual and personal growth, leadership opportunities and technological proficiency, SSU offers its students a friendly, safe and informal atmosphere on a beautiful campus setting. Currently, campus housing accommodates students in both apartment and residential suite style facilities. While SSU generally accepts all qualified students who apply from high schools in its service area, 80 percent of the freshmen and 55 percent of the junior transfer students come from outside the North Bay region. With almost half of its student body living on campus, it is one of the most residential campuses within the system.