Classification Title Food Services Supervisor-ASU Working Title Catering Sous Chef Location Boone, NC Job Category 8 Position Number 096291 Not Eligible for Visa Sponsorship VISA sponsorship is not available for this position. All candidates must be eligible to work and live in the U. S Department Catering - 170400 Primary Purpose of Position To prepare all levels of food items. Daily responsibilities include the production and service of hot and cold foods with excellent customer service. This is highly skilled and detailed work. Follow menu standards and standardized specifications. Minimum Qualifications Graduation from High School or possession of a GED, and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Experience in the field of work related to the position’s role may be substituted on a year-for-year basis. Degrees must be received from appropriately accredited institutions. License/ Certification Required Essential Job Functions Grandview Catering & Events provides handcrafted fare and unique experiences brought to life by culinary and event professionals inspired by the latest trends and classic comforts. We focus on attention to detail, quality ingredients and sustainable practices with exceptional customer service. We proudly serve Appalachian State University campuses as well as off-site events for university-affiliated businesses, community members and alumni with Grandview Ballroom featured as our premiere event space. We’re looking for a team-oriented and driven individual to hit the ground running and join our growing team. The successful candidate will work with others to ensure the highest quality of food is prepared and ready to be served within the appropriate time frame. Responsibilities include but are not limited to: Cooking and assisting in the food production for catered events Help prepare kitchen area, workspaces and event set-ups for food preparation and service Working alongside the catering sous chef and executive catering chef Willingness to step in as needed to assist all back-of-house positions Following menu standards, standardized specifications, and Serv. Safe protocol Monitoring the quality of the product and service provided Understanding of safe food handling policies and procedures Ability to manage multiple tasks and meet deadlines during each shift Maintain open and frequent communication with team members and supervisor regarding event status, questions, concerns, and new ideas Form positive working relationships with coworkers while remaining professional and respectful at all times Knowledge, Skills, & Abilities Required for this Position Knowledge of successful banquet and fine dining methods Strong knowledge of cooking methods, kitchen equipment, and best practices Strong organizational skills Visuomotor control with attention to detail Time-management skills and maintained composure when meeting tight deadlines Teamwork-oriented with outstanding leadership abilities Experience with proper storage techniques, inventory management, sanitation and safety Ability to maintain emotional tenacity to be successful in the role Preferred Qualifications 2 years of experience and applied knowledge in a similar role Bachelor’s degree in culinary science or relevant field Culinary School/ ACF Certification Serv. Safe certification – or willingness to obtain it 1 year of employment Menu and plate design experience Knowledge of purchasing methods and procedures is preferred Required Functional Competencies to Successfully Perform Job Duties. Knowledge-Technical: Prepares several menu items simultaneously, including both hot and cold items. Follows specific instructions related to preparing foods for regular or modified diets/menus. Ensures adequate kitchen and food supplies, and equipment repair. Prepares, seasons, cooks and bakes the full range of foods that meet the standards of taste, temperature, appearance, texture and diet requirements. Seeks out knowledge of improved products or methods and passes that information to the team. Understands preparation of large quantities of food, sanitation, weights, measures, and service techniques. Notifies manager of any equipment needs Provides management support to ensure adherence to work rules, standards, and guidelines. Follows health laws in the preparation, holding, and storing of food. Safety and Health Compliance: Uses food handling, storage and rotation techniques to avoid cross-contamination and recognize critical control points. Inspects work products and assists in food service and kitchen clean up procedures. Follows state, university and Grandview policies and procedures. Practices good personal hygiene by coming to work clean, no body odor, appropriate hair restraint, clean shaven or beard/mustache no longer than 1/8 inch, no nail polish. Hands washed, sanitary gloves worn/changed, and food handled according to state health laws. Stores food according to state health laws. Ensures work areas are maintained by removing dirt/dust/stains, wiping up spills quickly. Stores and labels cleaning supplies appropriately. Enforces and informs others of appropriate health and sanitation guidelines. Customer Service: Recognizes potential problems in service, and addresses and resolves promptly and respectfully. Give management team feedback on issues to enhance customer experiences. Greets customers pleasantly with a smile and good eye contact and enthusiastically. Provides customers with correct information and or guidance as needed. Supervisory skills: The ability to delegate tasks to others as necessary Type of Position Permanent Full-Time Staff/ Non-Faculty Staff/ Non-Faculty Appointment Type 1.0 Work Schedule/ Hours Varying schedule based on demand and event schedule Weekend work required All Grandview Catering & Events employees are required to work special campus events as needed, including home football games Overtime may be required based on the business demands Number of Hours Per Week 40 (varying schedule with required overtime based on demand and event schedule) Number of Months Per Year 12 Mandatory Staff Yes Physical Demands of Position To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions. Overall Competency Level Journey Salary Grade Equivalency GN 06 Salary Range Anticipated Hiring Range $42,177 - $42,848 Pay will be commensurate with applicant competencies, budget, equity and market considerations. Posting Details Information Posting Date 05/30/2026 Closing Date 06/14/2026 Competency Level Statement If no applicants apply who meet the required competencies, then management may consider other applicants at a lower competency level.