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JOB REQUIREMENTS: JOB ID: 21340 Position Title: Sous Chef TTC Title and Code: Chef (DS003) FTE: 87.5% Principal Work Location: UW-Stevens Point Main Campus Supervisor: Michael Botwinski, Executive Chef Department: University Dining JOB DUTIES: Dining operates a comprehensive collegiate food service program delivering high quality, contemporary and innovative culinary services to meet the various needs of students, faculty, staff, and visitors. The department supports a residential dining program, as well as a retail marketplace, convenience store, coffee shops and a full-time catering department. Position Summary The Sous Chef is the second ranking culinary professional under the Executive Chef directly managing the daily operations of a complex, fast paced and high-volume residential dining kitchen. They will demonstrate the ability to master top quality batch cookery techniques, develop and evaluate recipes for quantity preparation, authentically prepare a wide variety of regional and international cuisines and to lead a culinary team made up of full-time and student workers. Anticipated Appointment Date: December 2024 TO ENSURE CONSIDERATION: Applications received by 11/10/2024 are ensured full consideration. Files must be complete to be considered. Submission in PDF format is preferred for all attachments. Please include the following documents: - Cover letter addressing qualifications and experience - Resume (Official Transcripts may be required of finalist) Employment will require a criminal background check. It will also require you and your references to answer questions regarding sexual violence and sexual harassment. Position Contact For additional information regarding the position, please call or email: Michael Botwinski, Chair, Search and Screen Committee Email: mbotwins@uwsp.edu Phone: 715-346-4878 Human Resources Contact If you have any questions regarding the application process, need special arrangements, or if you submitted your application with missing materials, please call or email: Human Resources Email: human.resources@uwesp.edu Phone: 715-346-2606 For additional details and to apply, visit the following website and search for Job ID 21340: www.careers.wisconsin.edu ***** OTHER EXPERIENCE AND QUALIFICATIONS: Required Qualifications Minimum of five (5) years of experience planning and preparing hot and cold foods for service and coordinating the work of culinary staff in a restaurant, hotel, or institutional operation. High school diploma/GED. Expertise or elevated level of interest in various cuisines, quantity food preparation and batch cookery, and general culinary techniques and skills. Demonstrated proficiency in all cooking methods. Practical experience leading a kitchen crew in a logical, efficient, and fair manner; coaching and training culinary skills and techniques; designing plate and all-you-care-to eat presentations; developing recipes and menus. Extensive knowledge of sanitation and health precautions in food preparation and service. Must be a team player who is willing to be held accountable for the quality of products produced by others, for meeting tight deadlines, and for contributing to the success of all kitchen and station production. Must have a working knowledge of basic math, measuring, food allergens, and nutrition. The ability to obtain ServSafe Certification within three months of hire and complete recertification within three months of expiration. Preferred Qualifications Ability to work occasional extended hours up to 12 hours on some days. Ability to drive a state vehicle. Prefer Associates Degree in Culinary or Hospitality Management or Related Experience. Prefer ACF certification. ***** APPLICATION INSTRUCTIONS: Apply Online: www.careers.wisconsin.edu