Sous Chef

Classification Title Food Services Supervisor-ASU Working Title Sous Chef Working Location (City, State) Boone, NC Job Category 8 Position Number 039701 Department Campus Dining

• Rivers Street Cafe

• 170350 Description of University

Appalachian State University, in North Carolina's Blue Ridge Mountains, prepares students to lead purposeful lives as global citizens who understand and engage their responsibilities in creating a sustainable future for all. The transformational Appalachian experience promotes a spirit of inclusion that brings people together in inspiring ways to acquire and create knowledge, to grow holistically, to act with passion and determination, and embrace diversity and difference. As one of 17 campuses in the University of North Carolina system, Appalachian enrolls more than 20,000 students, has a low student-to-faculty ratio and offers more than 150 undergraduate and graduate majors.

Minimum Qualifications

Graduation from High School or possession of a GED, and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Experience in the field of work related to the position's role may be substituted on a year-for-year basis.

Degrees must be received from appropriately accredited institutions.

License/Certification Required Essential Job Functions

Manage work processes and performance of the kitchen staff in Sanford Commons, Rivers Street Cafe, and Park Place Cafe.

Duties include:

• Assist with controlling food, labor, and other controllable costs; projects the amount of food needed and orders the appropriate amount of food; order appropriate quantities of food and supplies; instruct and monitor servers on appropriate portion size to be served.

• Presents a positive image for Campus Dining; train cooks and provide continuous feedback to employees; supervises day to day kitchen operation in order to meet the expectations set by the Executive Chef.

• Resolves customer complaints in a positive manner using proper judgement; sets a positive tone for location and influences employees and student employees to do so.

• Schedule and directs the staff; moves employees around to improve customer service while increasing efficiency; utilizes employee feedback to better the location; handles personnel matters.

• Reviews trends utilizing trade magazines and customer requests.

• Works with the Executive Chef to receive needed resources for skill development.

• Maintains the sanitation standard according to State policies and procedures.

• Attends training sessions as requested.

Knowledge, Skills, & Abilities Required for this Position

Advanced culinary training, experience writing a variety of diverse menus, extensive knowledge of food quality, production, sanitation, and presentation.

Preferred Qualifications

Experience in fast food or a large scale food operation

Type of Position Permanent Full-Time Staff/Non-Faculty Staff/Non-Faculty Appointment Type 1.0 Work Schedule/Hours

Monday

• Friday 5am

• 2 pm Off Saturday and Sunday

Summer hours may vary depending on the business need. Employee may be required to work at least three home football games and/or any other special campus event. Schedules will be adjusted as needed to provide coverage for these events.

Number of Hours Per Week 40 Number of Months Per Year 12 Mandatory Staff Yes Physical Demands of Position

Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

Overall Competency Level Journey Salary Grade Equivalency Salary Range Anticipated Hiring Range $33,950-$41,600 Required Functional Competencies to Successfully Perform Job Duties.

Knowledge-Technical: Understands preparation of large quantities of food, sanitation, weights, measures, and service techniques. Follows directives on order sheets. Supervises and evaluates the work of an entire full-time and student staff. Secures the unit. Operates equipment according to guidelines. Checks serving lines for eye appeal, adjusts as necessary. Follows health laws in the preparation, holding, and storing of food.

Planning and Organizing Work: Takes action to achieve goals beyond what is required by looking ahead and planning accordingly to the needs of the business and the customers both independently and with supervision. Plans work operations, establishes priorities, and sets deadlines over a short range period, within established goal and objectives. Arranges and assigns work.

Customer Service: Greets customers pleasantly with a smile and good eye contact and enthusiastically. Customer service is enhanced by not reading, excessive talking, eating, drinking, or using tobacco products while in the Food Service unit. Handles customer complaints tactfully and pleasantly. Attentive to needs and comments from customers. Provides customers with correct information and or guidance as needed. Knows the mission of the organization and the value and role of customers in the work environment. Presents a positive image for Food Services. Recognizes potential problems in service, addresses, and resolves promptly and respectfully.

Pay will be commensurate with applicant competencies, budget, equity and market considerations.

Posting Details Information

Posting Date 06/30/2024 Closing Date 07/14/2024 Competency Level Statement If no applicants apply who meet the required competencies, then management may consider other applicants at a lower competency level. Special Instructions to Applicants

For consideration please submit the following:

• Resume

Please list a minimum of 3 professional references in the application.

Search Chair Name Jules Bott Search Chair Email bottjs@appstate.edu Applicant Pool Preference External (Post on the Web) Posting Number 201502664P Quick Link https://appstate.peopleadmin.com/postings/46847