Sous Chef

National Center for Employee Development Hotel & Conference Center

Norman, OK

Job Description

The Chef Manager is the culinary lead responsible for overseeing all of the culinary operations for the site.

Train and manage kitchen personnel and supervise/coordinate all related culinary activities

Estimate food consumption and requisition or purchase food

Select and develop recipes as well as standardize production recipes to ensure consistent quality

Establish presentation technique and quality standards, and plan and price menus

Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen

Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques

This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice.

Requires 2-3 years of experience in a related position

Requires 2-3 years of post-high school education or equivalent experience

Culinary degree preferred

Requires advanced knowledge of the principles and practices within the food profession

Requires experiential knowledge of management of people and/or problems

Requires oral, reading and written communication skills

Submission Deadline


If interested, submit résumé to:

Susan Liston

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