The Sous Chef assists the Executive Chef in coordinating and supervising the food production activities for a servery. These activities include; supporting the preparation of food products within a servery, assisting the food production staff with culinary training for recipe and menu development, coordinating special functions, guiding cooking staff in the proper methods of food appearance, preparation, sanitation, and safety, and assisting in the development of menus, standardization of recipes and product specifications; also provides leadership and maintains a high level of staff morale, assists with meeting unit budgetary objectives for food, labor, and supply costs, and assists the Executive Chef in the preparation of annual written performances reviews for the production staff.
Position Status: Full-Time
Rice University is an Equal Opportunity Employer with commitment to diversity at all levels, and considers for employment qualified applicants without regard to race, color, religion, age, sexual orientation, gender identity, national or ethnic origin, genetic information, disability or protected veteran status.
Internal Number: 20523
About Rice University
As a leading research university with a distinctive commitment to undergraduate education, Rice University aspires to pathbreaking research, unsurpassed teaching and contributions to the betterment of our world. It seeks to fulfill this mission by cultivating a diverse community of learning and discovery that produces leaders across the spectrum of human endeavor.