Sous Chef

What you'll be doing: Direct and participate in the daily preparation, seasoning, cooking, and presentation of menu items. Ensure recipes are followed consistently to maintain food quality, portion control, and cost standards. Develop and cost out menus while considering customer preferences, nutritional needs, production requirements, and budgetary goals. Support menu planning, recipe testing, purchasing specifications, and new menu development. Lead the planning, preparation, setup, and execution of catered events and special functions. Create employee schedules based on operational and business needs. Manage ordering, receiving, inventory, and product levels, including establishing and maintaining pars. Supervise, train, coach, and evaluate employees within a union account while following applicable policies and procedures. Maintain proper production, food safety, sanitation, and workplace safety standards. Monitor food quality, presentation, cleanliness, and sanitation throughout production and service areas. Control food, labor, and operating expenses to support financial goals and budget expectations. Utilize strong computer skills to complete scheduling, ordering, reporting, administrative tasks, and other required documentation. Ensure a high level of customer service and support a positive team environment. Perform other duties as assigned.

What we're looking for: 3–5 years of culinary management experience. Experience in institutional, higher education, contract foodservice, hotel, or high-volume restaurant operations. Strong catering experience, including planning and executing events and special functions. Experience following standardized recipes and costing menus. Experience with ordering, inventory management, and establishing pars. Experience developing and managing employee schedules. Strong employee management and team-development skills, preferably within a union environment. Proven ability to control food and labor costs and manage budgets. Strong computer skills with the ability to complete administrative work, reporting, scheduling, and ordering systems. Strong leadership and written and verbal communication skills. Ability to maintain high standards for food quality, safety, sanitation, and presentation. Nice-to-haves: Bachelor’s degree in institutional management, nutrition, dietetics, hotel and restaurant management, or a related field. Certification from a recognized culinary institution or an equivalent combination of education and experience. Higher education or contract foodservice experience. Where you'll be working: UW Parkside Compensation Range Up to $60,000 / yea based on experience.

Our Benefits: Medical (FT Employees)Dental Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit)EAP401kSick Time Holiday Pay (9 paid holidays)Tuition Reimbursement (FT Employees)Paid Time Off