Executive Sous Chef

This position reports directly to the Executive Chef and Director of Dining Services and has responsibility for the Universities primary dining facility, Dickerman Dining Center. The Executive Sous Chef also supports catering operations and two retail units. Responsibilities include food safety, quality food preparation in consultation with the Executive Chef and Husson Dining Services policies and procedures. Manages staff schedules, safety and culinary training, work assignments, food handling and storage. Supports Executive Chef in managing food and supply costs, purchasing, customer relations, menu development, and food presentation.

Education and Experience
•Minimum of a 2 year degree from an accredited university in Culinary Arts
•5 years experience in progressively responsible Hospitality positions

Location
Bangor Campus  
Department
Dining Services  
Career Level
Staff  
Job Type
Employee  
Status
Full-time  
Apply Before
November 25, 2012 at 12:00 am  

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