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Position Classification Description

Position Class Code / Title: U0006 / Sous Chef
Recruitment Tier: Tier 1
FLSA: Non-Exempt
Grade: 08

This is a description of a Staff Position Classification. It is not an announcement of a position opening. To view descriptions of current openings, please go to UNMJobs and Search Postings to view positions that are currently accepting applications.

The following statements are intended to describe, in broad terms, the general functions and responsibility levels characteristic of positions assigned to this classification. They should not be viewed as an exhaustive list of the specific duties and prerequisites applicable to individual positions that have been so classified.


Coordinates food preparation in large quantities. Assists the executive chef in supervising food production for all food locations, catering events, and other functions. Supervises food production personnel, assists with food production tasks as needed, and ensures that quality and cost standards are consistently attained.

Duties and Responsibilities

  1. Prepares or directly supervises the preparation of a wide variety of soups and sauces according to prescribed recipes.
  2. Assists the executive chef with inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
  3. Assumes oversight of food production and kitchen personnel in the absence of the executive chef.
  4. Assists executive chef with supervision of employees, sanitation and safety, menu planning, and related production activities.
  5. Cleans and maintains work areas, utensils, and equipment.
  6. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  7. Makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment, and other areas as appropriate.
  8. Prepares reports, costs menus, makes schedules, and performs administrative duties as assigned.
  9. Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
  10. Consistently maintains standards of quality, cost, presentation, and flavor of foods.
  11. Performs miscellaneous job-related duties as assigned.

Minimum Job Requirements

  • High school diploma or GED; at least 3 years of experience directly related to the duties and responsibilities specified.
  • Completed degree(s) from an accredited institution that are above the minimum education requirement may be substituted for experience on a year for year basis.

Knowledge, Skills and Abilities Required

  • Knowledge of supplies, equipment, and/or services ordering and inventory control.
  • Ability to monitor and/or maintain quality control standards.
  • Knowledge of soups and sauces preparation.
  • Ability to understand and follow specific instructions and procedures.
  • Ability to lead and train staff and/or students.
  • Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.
  • Knowledge of organizational structure, workflow, and operating procedures.
  • Ability to read, understand, follow, and enforce safety procedures.
  • Knowledge of food preparation and presentation methods, techniques, and quality standards.

Conditions of Employment

  • This position is represented by a labor union and is subject to the terms and conditions of the USUNM Collective Bargaining Agreement.
  • Successful candidate must submit to post-offer, pre-employment physical examination and medical history check.

Working Conditions and Physical Effort

  • Moderate physical activity. Requires handling of average-weight objects up to 25 pounds or standing and/or walking for more than four (4) hours per day.
  • Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
  • Work may involve moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.

The University of New Mexico provides all training required by OSHA to ensure employee safety.

Revised Date: 03/20/2017