Aspen Grove Sous Chef

The sous chef is responsible for assisting the executive chef in all kitchen operations for Aspen Grove Family Camp and Conference Center. Responsibilities will include creating menus, training and supervising the food service staff, plus maintaining a safe and sanitary kitchen environment. The position is responsible for assisting with food orders, deliveries, preparation, presentation, and staffing to ensure a cost-effective operation.

Essential Functions

• Be a team player among the food service management team, assisting in ALL areas when needed.
• Maintain proper and safe cooking habits.
• To supervise, direct and manage staff and student employees in the production of meals at Aspen Grove.
• Plan and record accurate amounts of food prepared and consumed for cost-effective evaluation.
• Help maintain appropriate temperatures for food, coolers, freezers, etc.
• Keep all kitchen equipment clean, in proper working order, and sanitized.
• To produce quality meals, breaks, and assist in all food production at Aspen Grove.

Sous Chef

• Monitor leftovers and waste for cost control and maintaining good management.
• Ensures timely food preparation for multiple programs happening at the same time.
• Maintain a safe and sanitary work environment.
• Train, mentor, and work alongside all food service personnel in cooking techniques and food production skills.
• Responsible for quality control.
• Prepare, direct, and monitor the production of food items.
• Help maintain, and develop, a safe and nurturing environment for entire food service team.
• Assist in hiring of employees for the food service team.
• Ensures proper use of leftovers, and that leftovers are of good quality.

Food Service General Responsibilities

• Calculate food and supply amounts to correlate with ordering and production needs in a cost-effective way.
• Learn how to effectively manage and supervise the front of house operations and the dining hall staff in the absence of the catering supervisor.
• Ensure the equipment is properly cared for.
• Set work schedules and assignments, and be conscious of time management and labor cost
• Monitors time usage for cost effectiveness.
• Helps ensure cost-effective measures are always taken.
• Learn how to effectively manage and supervise the back of house operations and the kitchen in the absence of the executive chef.
• Coordinate with other department personnel to ensure the success of all the program needs.
• Coordinates food deliveries to camp and is responsible for proper receiving of all items.
• Helps ensure that all health codes and requirements are followed.

Education/Experience

• Minimum required:

One to three years of experience in a hospitality-based industry including some cooking and management experience.

• Preferred:

Graduate of a formal culinary arts program with professional culinary experience including both cooking and management responsibilities or three to five years’ experience in food production.

Skills, abilities, knowledge, licenses, certifications:

• Ability to plan and create food program ideas, write menus, prepare foods in a professional, consistent, and pleasing manner.
• Broad Knowledge of foods and cooking skills.
• Ability to train and directly supervise student and staff personnel in food production and management, working alongside students at the same time
• Interpersonal skills required for interaction with guests and employees
• Knowledge of calculating amounts of food for preparation for a variety of clienteles in a cost-effective manner
• Ability to develop and manage food and labor cost controls.
• Ability to work effectively with minimal assistance and extreme thoroughness
• Knowledge of allergies and special food requirements to ensure health and safety of patrons
• Management skills for budgeting for a wide variety of food programs.
• Strong problem-solving skills
• Knowledge of food and hospitality industry standards.

Employee Class: Staff (Full-Time)
Work Location: BYU Aspen Grove, Provo Canyon
Environment: Periodic exposure to unfavorable conditions. Need to be in variable temperatures or wet environments, etc.
Physical Exam Required: Y
Physical Exam Details: Moving tables and chairs and dining service equipment 45 minutes 2 times a week None Works in freezer with below 0 temps 20 minutes 2 times per day Gloves, coat, headgear Relocate a 50 lb. box of produce or other supplies 5 minutes 5 times per day None Move laundry bins 10 minutes 3 times a week None Lift buckets of ice for foundation drink machines 10 minutes 2 times per day None
Desired Start Date: As soon as possible
Job Close Date: Open Until Filled
Pay Level: 50
Approximate Starting Salary: $47,500 - $61,500
Documents Required at time of Application:
Required: Cover Letter, Letter of Recommendation 1, Resume
Members of The Church of Jesus Christ of Latter-day Saints must hold and be worthy to hold a current temple recommend.
Brigham Young University is an equal opportunity employer, including disability and protected veteran status.