Sous Chef, IU Dining and Hospitality

Department

IU BLOOMINGTON HOSPITALITY (BA-HSPY-IUBLA)

Department Information

IU Dining and Hospitality embraces and expands Indiana University¿s core values of education, innovation, and tradition which embody the true spirit of Hoosier hospitality.

IU Dining supports the IU community and our guests by serving fresh, delicious, sustainably sourced cuisine in welcoming dining halls and eateries.

Residential dining staff strive to enhance the customer experience through innovative recipes created in-house by IU chefs; new and ongoing partnerships with local and regional producers; and a commitment to nourishing the IU community, all in a service-oriented, collaborative culture characterized by creativity.

Residential dining staff work closely with the teams in retail and Indiana Memorial Unions (IMU) dining to ensure consistent procurement of products that match student preferences and dietary needs.

Job Summary

As the Sous Chef, you will play a pivotal role in our culinary team, working closely with the Chef de Cuisine to orchestrate meal planning and production for our esteemed dining unit. Your leadership will be instrumental in driving culinary excellence, overseeing staff training, and ensuring seamless operations within your assigned dining hall.

Department-Specific Responsibilities

• Collaborates with the Chef de Cuisine to execute meal planning and production strategies.
• Leads culinary production and provide comprehensive training for our culinary team.
• Allocates culinary staff to designated stations and establish daily task schedules.
• Manages inventory ordering, storage, and daily preparation as necessary.
• Responsible for viewing errors in recipes during production and discussing with Chef de Cuisine or Executive Chef actions to correct.
• Facilitates the onboarding process and spearhead training and development initiatives for new culinary staff.
• Maintains rigorous standards of food quality and consistency in recipe execution and food production.
• Actively participate in daily production activities and oversee all food operations during your shift.

General Responsibilities

• Supervises production staff in the use of worksheets and recipes; instructs cooks in the proper preparation procedures. Trains employees on efficient and proper use and care of food service equipment and proper standards of portion control, safety, food quality, temperatures, and visual appeal.
• Coordinates the process of standardizing recipes used in the preparation of menu items. Prepares samples of test recipes, new products, etc. for various audiences. Keeps current with products, trends, and equipment.
• Develops detailed procedures and methods of handling, preparing, and service food products; incorporates those procedures in the standardized recipe file.
• Monitors facility production efficiency. Coordinates and/or participates in the production of foods services as scheduled or as requested by the Director or Associate Director of Dining Services.
• Occasionally takes on special projects, including new menu or venue creation, use of new technology or methods, research and development related to culinary trends, nutrition-related projects, etc.
• Assists the Chef and management in the day-to-day operations of the main kitchen and related units.

Qualifications

Combinations of related education and experience may be considered. Education beyond the minimum required may be substituted for work experience. Work experience beyond the minimum required may be substituted for education.

EDUCATION

Required

• High school diploma or equivalent (such as HSED or GED)

WORK EXPERIENCE

Required

• 2 years Commercial or institutional food service experience

LICENSES AND CERTIFICATES

Required

• Food Safety (ServSafe) certification within 180 Days from date of hire

Preferred

• Certification from an approved culinary arts school

SKILLS

Required

• Ability to work in a safe and efficient manner
• Knowledge of health and safety regulations
• Knowledge of professional cooking principles
• Ability to respond to common food inquiries or complaints from customers and take appropriate action to resolve issues
• Ability to work comfortably in a group environment, treat employees and customers with kindness and respect
• Ability to be a flexible team player in a dynamic environment requiring a customer focused approach and utilizing excellent interpersonal skills, communication, facilitation and coaching skills
• Ability to maintain acceptable standards of personal hygiene
• Must have the ability to react in a positive manner in stressful situations

Working Conditions / Demands

This position requires tasks typically associated with back-of-the-house food service work. It involves periods of both sedentary work and times of frequent movement about the workspace. Using commercial kitchen equipment and tools, moving supplies weighing from 20 to 50 pounds, and effective communication skills are necessary. This role also will work around both hot and cold temperatures and loud noises. This role involves handling meat and plant-based food products as well as a variety of ingredients that may include some or all of the top 9 allergens in the preparation of menu items. The person in this role must be able to perform the essential functions with or without an accommodation.

Work Location

Bloomington, Indiana

Advertised Salary

$20.25 per hour

Salary plan and grade: PAC3FS

This is not a union-covered position

Work Hours

Shift times vary according to business needs and will include days through the week and alternating weekends.

Management reserves the right to adjust work hours to accommodate special meals and events.

Benefits Overview

For full-time staff employees, Indiana University offers a wide array of benefits including:

• Comprehensive medical and dental insurance
• Health savings account with generous IU contributions
• Healthcare and dependent care flexible spending accounts
• Basic group life insurance paid by IU
• Voluntary supplemental life, long-term disability, critical illness, and supplemental accidental death & dismemberment insurance
• Base retirement plan with generous IU contributions, subject to vesting
• Voluntary supplemental retirement plan options
• Tuition subsidy for employees and family members taking IU courses
• 10 paid holidays plus a paid winter break each year
• Generous paid time off plans
• Paid leave for new parents and IU-sponsored volunteer events
• Employee assistance program (EAP)

Learn more about our benefits by reviewing the IU Benefit Programs Brochure.

Job Classification

Career Level: Mastery

FLSA: Nonexempt

Job Function: Operations

Job Family: Food Services

Click here to learn more about Indiana University’s Job Framework.

Posting Disclaimer

This posting is scheduled to close at 11:59 pm EST on the advertised Close Date. This posting may be closed at any time at the discretion of the University, but will remain open for a minimum of 5 business days. To guarantee full consideration, please submit your application within 5 business days of the Posted Date.

If you wish to include a cover letter, you may include it with your resume when uploading attachments.

Equal Employment Opportunity

Indiana University is an equal opportunity employer and provider of ADA services and prohibits discrimination in hiring. See Indiana University Notice of Non-Discrimination here which includes contact information.

Campus Safety and Security

The Annual Security and Fire Safety Report, containing policy statements, crime and fire statistics for all Indiana University campuses, is available online. You may also request a physical copy by emailing IU Public Safety at [email protected] or by visiting IUPD.

Contact Us

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Telephone: 812-856-1234

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