Sous Chef - John Wood Community College

This full-time, 12-month hourly position at the John Wood Community College (JWCC) campus in Quincy, Illinois, reports to the Executive Chef and located at the JWCC campus in Quincy, Illinois. Position begins immediately.

JOB DESCRIPTION

John Wood Community College (JWCC) is seeking a Sous Chef that will be the second in command to the Executive Chef. The Sous Chef will be required to be able to work the line, make quick adjustments when necessary, follow recipes, create new recipes, clean dishes, manage and nurture students and staff working in the kitchen and fill in at any point for the Executive Chef. The Sous Chef will help oversee aspects of food service operations within the college, helping to ensure high-quality culinary experiences for customers while maintaining efficiency, safety, and compliance with regulations. In addition, the Sous Chef could provide services to the Hospitality and Culinary Arts academic program. This position will also help direct and mentor students and interns of the program and be involved in recruiting students and promoting the program, as well as other duties and responsibilities necessary to achieve the college's mission and goals.

KEY RESPONSIBILIES

Food Preparation and Quality Control:

• Oversee food preparation, cooking, and presentation to ensure high-quality standards are maintained.
• Ensure that menu items are consistently prepared and presented according to established standards.
• Conduct regular inspections of food storage areas, refrigerators, and kitchen equipment to ensure cleanliness and compliance with food safety regulations.
• Enforce procedures for proper food handling, storage, and disposal to prevent contamination and minimize waste.

Leadership and Staff Management:

• Take over the duties of management and kitchen production when needed.
• Help recruit, help train, and help supervise kitchen and dining room staff.
• Provide leadership, guidance, and motivation to ensure a positive working environment.

Inventory Management and Cost Control:

• Monitor inventory levels of food, beverages, and supplies to help maintain adequate stock.

Customer Service and Satisfaction:

• Interact with customers to gather feedback, address complaints, and ensure a positive dining experience.
• Help implement initiatives to enhance customer satisfaction and loyalty, such as special promotions or events.

Compliance and Safety:

• Ensure compliance with health and safety regulations, including food safety standards, sanitation practices, and fire safety protocols.
• Help conduct regular inspections and audits to identify and address any compliance issues or hazards.

Training and Development:

• Conduct training sessions on food safety, customer service, and other relevant topics to ensure staff competence and compliance.

QUALIFICATIONS

Education:

• Associate degree or diploma from an accredited Culinary School and/or related field experience required.

• ServeSafe Manager Certified

Experience:

• Proven experience in food service management, with a strong understanding of culinary techniques, food safety standards, and hospitality operations.

• Minimum of 3 years of experience as a Sous Chef, Line Cook, or in a similar role in a high-volume kitchen.

Skills and Competencies:

• Strong culinary skills, including knowledge of food preparation techniques, cooking methods, and kitchen equipment.
• Proven leadership and team management abilities.
• Excellent organizational skills and attention to detail.
• Creativity and a passion for food.
• Ability to work well under pressure and in a fast-paced environment.
• Strong communication skills and the ability to collaborate with kitchen and front-of-house staff.

• Strong organizational and multitasking abilities, with the ability to prioritize tasks in a fast-paced environment.
• Knowledge of budgeting, financial analysis, and inventory management principles.
• Familiarity with industry regulations and compliance requirements.
• Proficiency in computer applications, including point-of-sale systems and Microsoft Office suite.

Work Schedule:

• Full-time position with a typical schedule of Monday-Thursday (8am - 5pm) and Friday (8am - 12pm).
• Some evenings and weekends may be required.

BENEFITS

JWCC offers a competitive benefits package!

• 36 hour work week, Friday's get off work at noon!
• Earn 3.7 weeks of vacation in your first year!
• Sick Leave and Personal Leave.
• 14+ Paid Holiday!
• Medical, Dental & Vision Insurance; Only $5 per pay period for Employee Coverage!
• Wellness Program.
• College provided life and disability insurance!
• State University Retirement System.
• Tuition Reimbursement.
• JWCC Tuition Waiver for Employees + Dependents

APPLICATION

To receive full consideration, submit the following by visiting https://jwcc.aaimtrack.com/jobs/. Position is open until filled:

1. A letter of application (not to exceed five pages) that briefly addresses the following three questions and demonstrates how the candidate's experience and professional qualifications prepare them to serve as the Sous Chef.
   • What are the most important practices when managing a kitchen? Please explain.
   • What are the essential safety practices when handling food?
   • Provide your thoughts on the importance of education in the hospitality and food service industry.
2. A current resume, including an email address and phone number.
3. A list of five professional references: for example, two supervisors, two to three direct reports, and one or two employees from current and former institutions.

This is a confidential search process.