Executive Sous Chef (Catering)

Under the supervision of the Director of UMass Catering, the Executive Sous Chef manages the production area, including food preparation, recipe and menu development, staff scheduling, and culinary initiatives. Collaborates with the Director to formulate the yearly food budget for the UMass Catering Department.

Responsibilities

• Hands-on production, training, and supervision of chefs, head cooks, cooks, and assistant cooks in all areas of production, including just-in-time cooking, display cooking, and cold food preparation and presentation.
• Train culinary staff in cooking and serving methods, portion control, presentation, and merchandising.
• Collaborate with the management team to merchandise food-related events.
• Develop specialized catering menu planning with the Director for special events, new programs, monthly advertised specials, and University/Chancellor-related events, including weddings.
• Develop recipes under the supervision of the Director.
• Manage food costs in production areas and participate in quality assurance, peer review, and continuing education programs.
• Contribute to program enhancements and participate in weekly production and sales meetings.
• Assist in recruiting, training, and developing production personnel, and provide direct supervision for 5-8 staff members.
• Collaborate with the Director to develop the operating food budget and ensure operations stay within budgetary constraints.
• Provide leadership in food production, assist in establishing strategic direction, and set operating policies.
• Control food costs, maximize revenue potential, and monitor industry market trends to apply to catering services.
• Schedule and conduct weekly production staff meetings.
• Maintain sufficient staffing, scheduling, and promote good staff morale.
• Implement Standard Operating Procedures (SOP) and enforce HACCP principles, including maintaining sanitary conditions in food storage and pot room areas.
• Communicate with the Director before making menu changes, order food and supplies, supervise procurement, production, and inventory controls.
• Supervise all back-of-house functions, including safety, sanitation, and quality control, and be visible during events in both back and front of the house.
• Collaborate with the management team to implement the FoodPro Menu Management and Inventory System and catering recipes.
• Perform other food and beverage duties as required.

Requirements

• Bachelor’s Degree in a related area or a certified culinary arts diploma from an accredited culinary school.
• More than 3 years of chef or hospitality management experience in a high-volume, high-quality operation (college, university, hotel) and high-end catering services.
• Sanitation Certificate required.

Preferred Qualifications

• Certification by a recognized culinary program (e.g., American Culinary Federation - ACF).
• Experience with a Computerized Menu Management System.

Working Conditions

Work is performed in custodial or dining service environments, involving prolonged standing, carrying loads, and use of cleaning chemicals or food service equipment.

Schedule

Monday-Friday; 9am-5pm. May include working nights, weekends, and/or holidays.

Pay

Pay Grade: PSSAP Grade 28