A’viands is currently hiring for Dishwashers, Food Service Workers, and Sous Chefs to work in the food services operation at the Augsburg College located in Saint Paul, MN. Below is a job description for the positions:Dishwasher is responsible for cleaning, maintaining and sanitizing dishes, utensils, cooking equipment, dish room and other miscellaneous equipment. Duties of this position may include assisting in the preparation of food items and performing job related functions as assigned by supervisors. The ideal candidate must be able to follow instructions and work both independently and as a team with other employees. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds.Food Service Worker is responsible for routine food service tasks in the kitchen, cafeteria, dining room, dish room and special function areas. Duties of this position include preparing, serving and distributing food and may require working in various areas of the department; such as tray line, dish room, cafeteria and storeroom. The ideal candidate must possess strong interpersonal and customer skills. Prior food service experience is preferred. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds.Sous Chef:Key Accountabilities:Plan, organize and supervise daily culinary operation of retail and catering services.Plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe.Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.Direct and coordinate the work of production and dish room staff.Maintain proper production, safety and sanitation standards.Direct and participate in the daily preparation of standard and gourmet food items.Evaluate the quality of raw food and ensure the quality of the finished products.Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.Implement culinary production for special events, monotony breakers, and catered functions.Supervise and participate in the preparation and display of menu items for special functions.Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.Control revenue and expenses to ensure financial goals.Ensure the highest level of customer service.Respond to inquiries and concerns from faculty, staff, and students.Maintain university policies and procedures.Other duties as assigned.Minimum Requirements:Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.Must have 3- 5 years of culinary management experience.Strong leadership, oral and written communication skills are required.A proven track record of successfully controlling costs and managing annual budgets.