Culinary Support Specialist 3 (Sous Chef)

Penn State University

Campus/Location:
University Park Campus
Date Announced:
06/06/2019
Date Closing:
open until filled
Job Number:
88320
Level/Salary Band:
03 – J – Exempt
Work Unit:
Auxiliary and Business Services
Department:
Nittany Lion Inn Kitchen
Full/Part Time:
Full–Time

Description

The Nittany Lion Inn, a 4-Diamond Hotel on the Campus of The Pennsylvania State University at University Park is looking for a professional A La Carte Sous Chef to follow our Executive Chef’s specifications and guidelines. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our guests’ satisfaction. Responsibilities to include: help in the preparation and design of a la carte food menus, produce high quality plates both design and taste wise consistently, ensure that the kitchen operates in a timely way that meets our quality at all hours of operation, fill in for the Executive Chef in planning and directing food preparation when necessary, manage the banquet department of the kitchen when necessary, resourcefully solve any issues that arise and seize control of any problematic situation, manage and train kitchen staff, communicate need for supplies with receiver to stock inventory appropriately, comply with and enforce sanitation regulations and safety standards, maintain a positive and professional approach with coworkers and customers. Additional responsibilities might also include: research, develop and test new and existing products and recipes for location, perform cost analysis of new items as directed, assist with menu development and provide menu options to customers with special dietary needs, plan and participate in special events and complete special projects as necessary, may consult on equipment purchases and construction projects. Must be creative and have a passion for exceptional food. Must have ability to cook with and without recipes when necessary. Assist in controlling food inventory. Evaluate quality of raw foods received and finished food products. Provide direction, assignments, feedback, training, and coaching of assigned staff to assure outcomes are achieved. Interview, hire, schedule and coach assigned staff. Plan, organize and implement training and development programs for production staff. Monitor proper and safe use of all production equipment. Recommend measures to improve production/service methods, equipment performance, and use of equipment to increase efficiency and safety of operations. Participate in department meetings as assigned. When necessary, open/close building or manage meal period. Perform other duties as assigned. Days off and shifts will vary. Ability to stand and walk for extended periods of time, with frequent, heavy lifting with or without accommodation. National Restaurant Association(NRA) Serve Safe Certification or must acquire certification within six months of employment. Typically requires a Bachelor's degree or higher preferably in a culinary arts related discipline or higher plus four years of related experience, or an equivalent combination of education and experience. Additional years of experience in culinary leadership preferred. Good written and verbal communication skills required. Ability to work under pressure required.

These salary bands have been established to provide salary guidelines for staff positions.

Salary Band Minimum Midpoint Maximum
A $16,584 $24,456 $32,328
B $18,240 $26,904 $35,556
C $19,728 $29,592 $39,456
D $21,708 $32,568 $43,416
E $24,312 $36,468 $48,612
F $27,228 $40,848 $54,456
G $30,012 $45,744 $61,500
H $34,188 $52,140 $70,080
I $38,988 $59,424 $79,908
J $43,716 $67,740 $91,812
K $50,712 $78,600 $106,488
L $58,836 $91,176 $123,528
M $68,232 $105,756 $143,292
N $80,508 $124,788 $169,068
O $93,492 $147,252 $201,024
P $110,340 $173,760 $237,192
Q $126,396 $199,056 $271,728
R $151,668 $238,872 $326,088