Sous Chef - Vintage Coffeehouse & Bistro

Position Title: Sous Chef
Schedule: Monday–Friday, 9:00 AM – 3:00 PM
Employment Period: Academic Year Only

Position Summary

The Sous Chef supports daily culinary operations, food production, catering, menu development, food safety, inventory management, and collaboration with the Food Service Director. Creativity, innovation, and professional input are welcomed and encouraged.

Opening & Production Preparation (9:00 AM – 10:30 AM)

Prepare kitchen for service, review production schedules, complete temperature logs, prepare menu items, stock stations, and coordinate daily priorities.

Service Operations (10:30 AM – 2:00 PM)

Prepare and serve menu items, maintain quality standards, support staff and student workers, monitor food safety, and replenish products during service.

Closing & Sanitation (2:00 PM – 3:00 PM)

Clean and sanitize kitchen, complete logs, rotate inventory, organize storage areas, and prepare for the next operating day.

Catering Responsibilities

Assist with planning, production, presentation, and execution of catering events and special functions.

Menu Development & Culinary Innovation

Contribute menu ideas, seasonal specials, recipe testing, and operational improvements. Creativity and initiative are encouraged.

Support of Food Service Director

Assist with inventory, ordering, waste reduction, training, operational goals, and maintaining kitchen standards.

Food Safety & Sanitation

Follow all food safety regulations, maintain proper temperatures, prevent cross-contamination, and ensure a clean kitchen environment.

Professional Expectations

Demonstrate reliability, professionalism, teamwork, communication, and initiative.

Employment Schedule

Off during Summer Break, Winter Break, Spring Break, Thanksgiving Break, major holidays, and scheduled campus closures. Additional hours may be available for catering and special events.