IFMA Foodverse

The Assistant Sous Sports Chef is responsible for production of high-quality lunch and dinner meals for Nebraska Athletics. Maintain a strong presence front at the training table during peak service times. Supervision of PM cooks. Responsible for maintaining a teaching kitchen culture for student-athletes.

Shift specific responsibilities include all food code compliance and necessary training for culinary staff, allergen controls in recipe database and appropriate labeling at meals, meal plan changes on short notice due to schedule changes or weather, and collaborative responsibility for an immediate action plan for medical or weather emergencies.

The Assistant Sous Sports Chef generally works from 11a – 7:30p Monday – Friday but will need to be flexible to switch from late to morning shift when required. The selected candidate will have a demonstrated commitment to diversity and inclusion. Will need to be available to work some Saturdays and holidays.

The University of Nebraska-Lincoln seeks to attract and retain a high performing and diverse workforce in which employees' differences are respected and valued to better meet the varying needs of the diverse populations we serve. The university fosters a diverse and inclusive work environment that promotes collaboration so that all individuals are able to participate and contribute to their full potential. As an EO/AA employer, qualified applicants are considered for employment without regard to race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation. See: http://www.unl.edu/equity/notice-nondiscrimination.

Minimum 2 year Culinary art degree, Relevant coursework, or specialized training beyond high school; equivalent experience and education considered. Minimum 3 Years as a shift supervisor.
Experience feeding culturally diverse populations.
Food Protection Manager level certification for US Food Code compliance.

Prefer a minimum 2 years as a Sous Chef, Experience in a teaching kitchen setting, feeding athletic populations, working with drug tested male and female team sports. Personally competed in sports preferred.

Certified Sous Chef® (CSC®): A chef who supervises a shift or station(s) in a foodservice operation. Equivalent job titles are sous chef, banquet chef, garde manger, first cook, and p.m. sous chef.
Preferred – American Culinary Federation (ACF): Certified Sous Chef® (CSC®): A chef who is the department head usually responsible for all culinary units in a restaurant, hotel, club, hospital or foodservice establishment. In addition to culinary responsibilities, other duties include budget preparation, payroll, maintenance, controlling food costs and maintaining financial and inventory records (supply chain).