Tri Delta
About the Role
We are actively looking for a
Sous Chef
for the Chi chapter of Tri Delta at the University of Mississippi. The role collaborates with the Head Chef to improve meal presentation and kitchen operations to create a premier living experience for Tri Delta’s collegiate members.
Job Details
Location:
On-site
Employment Type:
Full-Time, Hourly, Seasonal
Supervised by:
House Director & Head Chef
Supervises:
Assistant Cook and Kitchen Assistants
Shifts:
5 8-hour shifts per week, including weekends as assigned
Why Work for Tri Delta?
Excellent work environment and mission-driven culture
Daytime working hours
Five 8-hour shifts per week
Paid vacation & holidays – 40 hours per semester
Benefits including health insurance, retirement, & life insurance
Tri Delta offices closed for holidays December 22–January 5. We welcome applications during this period and will review them when we return.
Responsibilities
Kitchen Management
Collaborate with supervisor to establish an orderly environment.
Ensure kitchen is clean daily, orderly, free from hazards; clean supplies, dishes, utensils after use.
Prohibit residents from loitering in the kitchen.
Properly care for supplies and leftovers.
Ensure trash receptacles are emptied daily.
Manage pantry stock, kitchen supplies, and equipment.
Report to supervisor any action necessary to maintain kitchen equipment; advise replacements and recommend capital improvements as needed.
Ensure planned meals are balanced and healthy; accommodate residents with food allergies or dietary requirements.
Thoroughly check and store food and supplies delivered to the facility; promptly remit any purchase orders or receipts from vendor to supervisor.
Safety & Security
Maintain safety, security, and emergency support to comply with ordinances and food safety best practices.
Promptly notify supervisor of any maintenance problems or unsafe conditions.
Observe kitchen and chapter rules.
Notify supervisor of any accidents or injuries while on duty, immediately.
Administrative/General Responsibilities
Reconcile and report all kitchen expenditures as outlined by supervisor; operate within specified operating budget.
Follow expense approval and reporting processes.
Plan and manage work schedule for kitchen staff.
Submit work hours for payroll through online system.
Refrain from use of alcohol or drugs in and around chapter territory.
Attend scheduled staff meetings and requested training sessions.
Qualifications
4+ years of related experience.
Possesses a specialty or advanced certification in culinary arts or equivalent experience.
Experience in large-scale meal planning and kitchen management.
Staff relations, customer service, and safety standards skills.
Preferred ServSafe Certified.
Computer skills including web browsing, email, and Office products.
Ability to speak and read English.
Meet specified physical requirements: lifting no more than 40 lbs, standing on tile floor for long periods, use hands to handle tools.
Ability to model, teach, and promote Tri Delta’s employee values.
Ability to use proper discretion and independent judgment in carrying out the primary roles and responsibilities of this position.
EEO Statement Tri Delta’s employees are called to kindness, appreciate each other’s unique abilities, and value diverse perspectives. We welcome candidates with a wide range of experiences, identities and viewpoints. At Tri Delta, we don’t just accept differences—we celebrate and support the diverse backgrounds and skills of our employees and believe that they make us stronger. We are proud to be an Equal Opportunity Employer and are committed to a workplace free of discrimination and harassment.
#J-18808-Ljbffr
Sous Chef
for the Chi chapter of Tri Delta at the University of Mississippi. The role collaborates with the Head Chef to improve meal presentation and kitchen operations to create a premier living experience for Tri Delta’s collegiate members.
Job Details
Location:
On-site
Employment Type:
Full-Time, Hourly, Seasonal
Supervised by:
House Director & Head Chef
Supervises:
Assistant Cook and Kitchen Assistants
Shifts:
5 8-hour shifts per week, including weekends as assigned
Why Work for Tri Delta?
Excellent work environment and mission-driven culture
Daytime working hours
Five 8-hour shifts per week
Paid vacation & holidays – 40 hours per semester
Benefits including health insurance, retirement, & life insurance
Tri Delta offices closed for holidays December 22–January 5. We welcome applications during this period and will review them when we return.
Responsibilities
Kitchen Management
Collaborate with supervisor to establish an orderly environment.
Ensure kitchen is clean daily, orderly, free from hazards; clean supplies, dishes, utensils after use.
Prohibit residents from loitering in the kitchen.
Properly care for supplies and leftovers.
Ensure trash receptacles are emptied daily.
Manage pantry stock, kitchen supplies, and equipment.
Report to supervisor any action necessary to maintain kitchen equipment; advise replacements and recommend capital improvements as needed.
Ensure planned meals are balanced and healthy; accommodate residents with food allergies or dietary requirements.
Thoroughly check and store food and supplies delivered to the facility; promptly remit any purchase orders or receipts from vendor to supervisor.
Safety & Security
Maintain safety, security, and emergency support to comply with ordinances and food safety best practices.
Promptly notify supervisor of any maintenance problems or unsafe conditions.
Observe kitchen and chapter rules.
Notify supervisor of any accidents or injuries while on duty, immediately.
Administrative/General Responsibilities
Reconcile and report all kitchen expenditures as outlined by supervisor; operate within specified operating budget.
Follow expense approval and reporting processes.
Plan and manage work schedule for kitchen staff.
Submit work hours for payroll through online system.
Refrain from use of alcohol or drugs in and around chapter territory.
Attend scheduled staff meetings and requested training sessions.
Qualifications
4+ years of related experience.
Possesses a specialty or advanced certification in culinary arts or equivalent experience.
Experience in large-scale meal planning and kitchen management.
Staff relations, customer service, and safety standards skills.
Preferred ServSafe Certified.
Computer skills including web browsing, email, and Office products.
Ability to speak and read English.
Meet specified physical requirements: lifting no more than 40 lbs, standing on tile floor for long periods, use hands to handle tools.
Ability to model, teach, and promote Tri Delta’s employee values.
Ability to use proper discretion and independent judgment in carrying out the primary roles and responsibilities of this position.
EEO Statement Tri Delta’s employees are called to kindness, appreciate each other’s unique abilities, and value diverse perspectives. We welcome candidates with a wide range of experiences, identities and viewpoints. At Tri Delta, we don’t just accept differences—we celebrate and support the diverse backgrounds and skills of our employees and believe that they make us stronger. We are proud to be an Equal Opportunity Employer and are committed to a workplace free of discrimination and harassment.
#J-18808-Ljbffr