Comcast Spectacor

  • Sous Chef - University of Illinois

    Location US-IL-Champaign
    Job ID
    2019-5203
    Group
    Spectra - Food Services & Hospitality
    Location Name
    Spectra FH - University of Illinois Athletics
    Category
    Food/Beverage Management
    Type
    Regular Full-Time
  • Overview

    The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.

     

    This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

     

    This position is based at the University of Illinois. Since its founding in 1867, the University of Illinois at Urbana-Champaign has earned a reputation as a world-class leader in research, teaching, and public engagement. The University of Illinois at Urbana-Champaign is charged by our state to enhance the lives of citizens in Illinois, across the nation and around the world through our leadership in learning, discovery, engagement and economic development. For more information, please visit: https://illinois.edu/

    Responsibilities

    • Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
    • Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
    • Assists Executive Chef / Executive Sous Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. 
    • Measure, mix and cook ingredients according to recipes
    • Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen.
    • Assists Executive Chef / Executive Sous Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.  Monitors all food served relative to appearance, temperature, sanitary and quality standards.
    • Ensure that all food safety standards are followed.
    • Communicate with supervisors, peers and subordinates.
    • Document and record all personnel discipline information. Work with Human resources for personnel discipline issues.

    Qualifications

    • High school diploma or equivalent GED (culinary degree, strongly preferred)
    • Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience.
    • Previous supervisory / management experience within the kitchen, including proven ability to supervise, coach and train employees.
    • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
    • Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
    • Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
    • Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
    • Ability to be self-directed while working in a team-oriented environment.
    • Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
    • Must have a good sense of taste and smell.
    • State issued Health Certificate and immunizations are required.
    • Must be Serve Safe certified.
    • Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.
    • Knowledge of US Foods Menu Profit Pro (preferred).

    Spectra, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization.  Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories.  Come Join Us!  You can learn more about Spectra at www.spectraexperiences.com/

     

     

    SPECTRA IS AN EQUAL OPPORTUNITY EMPLOYMENT EMPLOYER

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