Vanderbilt University Sous Chef in Nashville, Tennessee

Sous Chef (Job Number: 1800783)

Description

About this Role:

Join an award-winning, self-operated, fine collegiate dining team! Vanderbilt Campus Dining has a passion for providing excellent food at the highest levels of quality, value, convenience, and service; and we are seeking to hire a dynamic individual to fill a full time Sous Chef position in our Campus Dining department. If you have a passion for providing great customer service, and enjoy connecting with students in a collegiate environment, this would be a great opportunity for you.

The Sous Chef at Vanderbilt Campus Dining assumes a leadership role in the kitchen by organizing and directing staff as well as overseeing and participating in kitchen activities including food preparation and presentation, menu planning, execution and culinary excellence.

About the Campus Dining Department:

Vanderbilt Campus Dining takes pride in the culinary creations served from our kitchens. Our Dining program is highly decorated, the winner of many prestigious awards in the food service industry, including Best On-Site Food Service Operation in the Nation, Best Food Service Operator, the prestigious Ivy Award, and many more. We have 2 main dining centers, 7 retail locations and 3 specialty dining venues, and we employ over 260 employees. Click here to see first-hand, our award-winning and fine collegiate dining. We like to call ourselves "The Student's Kitchen Away From Home" https://spark.adobe.com/page/iDRsi7dKbRU5X/

About Vanderbilt University:

Vanderbilt is a renowned private institution founded in 1873 located a little more than a mile from downtown Nashville, TN. The university’s students, faculty, staff and visitors frequently cite Nashville as one of the perks of Vanderbilt. VU is a place where your expertise will be valued, your knowledge expanded and your abilities challenged. It is a place where your diversity is sought and celebrated. It is a place where employees know they are part of something that is bigger than themselves, take exceptional pride in their work and never settle for what was good enough yesterday.

Requirements of an Ideal Candidate

  • Minimum of 4 years of supervisory experience in high volume food service operations, university dining, commercial restaurants, private club, or hotel operations

  • Ability to work independently and direct others

  • Demonstrated computer application skills, specifically, Microsoft Office and a food service menu management system (preferably CBORD)

  • Strong understanding of gourmet and specialty ingredients, cooking methods, flavor development and food presentation for a diverse range of menus and customer profiles

  • Strong menu/recipe development and customization skills

  • Valid ServSafe Manager Certification or State-recognized equivalent

  • Valid AllerTrain U certification or equivalent

  • Culinary degree preferred

Key Functions and Expected Performance:

  • Oversee and participate in kitchen activities, including food preparation, food presentation, menu planning and execution

  • Manage the execution of events that are on and off premise

  • Participation in the training of current and new kitchen staff and ensure the adherence to department standards by all staff members

  • Ability to knowledgably and skillfully serve guests with special dietary needs

  • Generate production sheets and direct the flow of products and labor throughout the work day

  • Order food, beverages and supplies in accordance with forecasted guest counts while following health code standards to ensure orders are received and stored properly

  • Complete a monthly inventory of goods and monitor food cost

  • Maintain schedules in payroll/time and attendance system, creates schedules while considering requests for days off, labor costs and labor goals

  • Attend weekly management meetings

Customer Service:

  • Lead by example and follow customer service standards outlined in the employee handbook

  • Works in a team-driven environment, takes direction, delegates tasks and assists with problem-solving

  • Understands Vanderbilt Campus Dining Meal Plans and has the ability to explain the guidelines of the plan to customers

Safety and Sanitation:

  • Maintains quality and sanitary standards of State and City Health Departments and Vanderbilt Campus Dining codes

  • Maintains clean and orderly work area and complete other general cleaning duties, such as mopping/sweeping floors and emptying trash cans and cleans equipment

  • Reports to management any safety hazards and equipment in need of repair

  • Assists in keeping the kitchen, refrigerators and store rooms sanitary and orderly by cleaning utensils, equipment, fixtures and work areas

Success Factors:

  • Active Listening – gives full attention to what others are saying and takes the time to understand the points being made

  • Excellent verbal and written communication, critical thinking and time management skills

  • Helpful Nature – offers to help lighten the load for others in times of need, volunteers rather than waiting to be asked

  • Maturity – exhibits professional maturity in the workplace; doesn’t engage in petty arguments or inappropriate social conduct and encourages others to uphold professional maturity in the workplace

  • Teamwork – values teamwork and co-workers; works to make others feel valuable and important by acknowledging what others do well

  • Reliable – does what they say they will do, when they say they will do it. Shows up for work when expected and doesn’t push the burden of work volume onto others

  • Raises the bar – expects and delivers excellent customer service to customers, co-workers and team

Physical requirements:

  • Ability to lift at least 30 lbs. regularly

  • Ability to bend, stoop and kneel while stocking shelves

Benefits:

In addition to offering a lively community that encourages learning and celebrates diversity, VU offers a competitive, flexible benefits package including health, dental, vision, life, accidental death & dismemberment, disability insurance, paid time off, and a 403(b) retirement plan with employer match. Vanderbilt offers tuition assistance to employees, spouses and dependent children. Also, after five years of service, Vanderbilt will pay up to 55% of the tuition for up to three dependent children to earn a bachelor's degree. Learn more about Vanderbilt's benefits at VU Benefits Overview at https://hr.vanderbilt.edu/benefits/2018-Benefits-Overview_Future-Employees.pdf

This position requires a High School Diploma or GED and a minimum of 4 years of supervisory experience in high volume food service operations, university dining, commercial restaurants, private club, or hotel operations. A culinary degree is highly preferred.

Licensure, Certification, and/or Registration (LCR):

Primary Location: United States-Tennessee-Nashville

Organization: 36542 - Hendrix Room

Job: Service/Maintenance Staff