Sous Chef

Responsibilities

• Oversee food production to ensure all meals are produced in a timely manner and presented in an attractive, appealing style
• Supervise kitchen personnel in the production of hot and cold food
• Manage the cleaning of food preparation areas to maintain high standards of sanitation
• Monitor and control food costs to ensure efficient kitchen operations

Requirements

• High school or vocational school education (or an equivalent combination of education and experience)
• Minimum of 4 years of high-volume food service experience
• ServSafe certification (or ability to obtain certification within one year of employment)
• Ability to pass the Food Handler’s Certification
• Computer literacy in industry-standard software
• Ability to read and follow standardized recipes and production worksheets
• Strong communication skills

Preferred Qualifications

• A degree in culinary arts

Benefits

• Medical, prescription drug, and dental coverage
• Paid vacation, holidays, and various leave programs
• Competitive retirement benefits, including defined contribution plans
• Employee and dependent educational benefits (when applicable)
• Life insurance coverage
• Employee discount programs

About the Company

Rutgers, The State University of New Jersey, is a leading national research university and the State of New Jersey’s preeminent, comprehensive public institution of higher education. As one of the largest employers in the State, Rutgers is committed to fostering a safe, diverse, and respectful workplace environment for all faculty and staff.