This is a full-time, exempt position that directly supervises Culinary team members. You will report to the Assistant Culinary Director and Culinary Director at your campus. The Sous Chef is responsible for supervising the execution of the preparation and cooking of all food items for daily foodservice and special events.  The ideal candidate will help facilitate and cultivate the spirit of farm to table food. You will help contribute to the structure and organization of our current culinary program.  We are looking for someone with the ability to think strategically, communicate effectively and interact professionally with a diverse group of students, parents, peers, managers and vendors.

 

Principal Qualifications:

- Minimum of five years large volume cooking experience along with two years experience managing a team in a food service environment.

- Excellent written and oral communication skills.

- Ability to work in a team environment and demonstrate excellent customer service.

- Must have the ability to lead and support the kitchen staff.

- Must be able to understand verbal and written instructions.

- Holds a valid NYC DOH Food Protection Certificate.

- Must be knowledgeable and able to manage and comply with Health Department and other governmental agency regulations.

- Must have extensive knowledge of food preparation and production for volume restaurant and banquet facility.

- Individual is responsible for achieving on site certifications provided by employer

 

Required Skill Sets:

- Knowledge of various cuisines and cultural foods with emphasis on sustainable sourcing. 

- Following and supporting standards set in place for the kitchen and ensure the team is able to follow.

- Attend training sessions, on site and off site.

- Responsible for overseeing preparation and execution of daily menus, ensuring production of desired quality and necessary quantity of food.

- Create daily individual work plans for team members for each shift.

- Work with team to ensure menu items are displayed in a proper manner.

- Work with serving staff to ensure staff members provide excellent level of customer service at all times.

- Provide additional training and mentorship as needed ny the culinary team. 

- Communicate with the management team to maintain the level of food quality that is expected.

- Liaison between culinary team and management.

- Communicate any issues to the team which could affect the service before each meal period; menu changes, allergens, ingredients changes, etc...

- Knowledge of food product, identification, and acceptable level of food quality.

- Must know methods of food preparation, cooking times, and portion sizes to ensure food is prepared in a prescribed manner. 

- Evaluate food quality and preparedness by tasting everything.

- Ensure food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standards. 

- Sets up/Breaks down kitchen.

- Maintains a clean, safe and sanitary work station, equipment, and utensils.

- Maintain production records (food usage, overages, shortages, customer counts, etc.)

- Maintain established logs (food temperatures, cooling temperatures, cooler & freezer temperatures, etc.)

- Communicate with management regarding food product that needs to be ordered for upcoming production.

- Report safety hazards discovered in the location to management immediately additional job functions.

- Completion of additional tasks requested by a management team.

- Responsible for receiving deliveries and proper storage of all items.

- Assist the Director of Food Services and Assistant Director of Food Services in any area as needed.

 

Requirements:

- Degree in Culinary Arts, Hospitality Management or equivalent experience preferred.

- A minimum of 4-5 years progressive culinary management experience.

- Strong leadership and coaching skills and the ability to train others.

- NYC Food Handlers certification, ServSafe certification and Allertrain certification.

 

Work Environment

The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Ability to lift, move and/or transport up to 40 pounds is required. 

 

Work Hours - (some days may vary) Monday-Friday 6:00am-2:30pm  some evenings & weekends required.