SOUS CHEF - CAMPUS CENTER DINING HALL

Job Responsibilities

• Lead daily operations of hot food production for daily operations, including menu planning, purchasing, ordering, inventory to ensure the possession of appropriate equipment, inventory, and resources to perform and meet goals and deadlines.
• Ensure that menu items are consistently prepared and plated with exceptional focus and attention to detail.
• Collaborate with the Executive Sous Chef on menu and recipe development, flavor profiles, and plating standards and aid in developing future menus.
• Help to arrange daily operations to ensure the success of culinary teammates.
• Provide direct, in-person support of culinary team members to propel and inspire accuracy, efficiency, and compliance with all HACCP plans and protocols.
• Motivate, encourage, and support staff performance through hands-on coaching and training.
• Guarantee culinary team members accurately and efficiently complete required production for service stations.
• Assist with operational logistics, including food transportation, set-up, and break-down.
• Prepare food per current applicable federal, state, and cultural standards, as well as guidelines and regulations, to yield high-quality food service.
• Safely utilize and operate various utensils, including knives and equipment such as ovens, stoves, slicers, mixers, etc.
• Taste products, read menus, estimate food requirements, check production, and keep records to plan production accurately.
• Clean and sanitize all workstations and equipment and follow all Ithaca College and regulatory rules and procedures.
• Attend all required training sessions, including allergy, foodborne illness, and safety training.
• Perform coaching, and supervision of student, professional, and other staff members, in conjunction with the unit manager and Executive Sous Chef.

Required Qualifications

• A high school diploma or equivalent and three years of culinary and catering experience in a college/university dining hall, a restaurant, or other relevant establishment, or the equivalent combination of education and experience.
• Superior organization and time management skills.
• Detailed-focused and excellent attention to detail.
• Proficient knowledge of food preparation, cooking processes, equipment, and myriad cuisines.
• Adept food handling and food safety skills, HACCP execution, and allergen knowledge.
• Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays.
• Capacity to read and follow written and electronic recipes, including working within the database to create menu cycles and new recipes.
• Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively and respectfully within a diverse and inclusive environment.
• Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays.
• Demonstrate proficient knife skills and complete a cooking demonstration as part of the interview process.

Preferred Qualifications

• Additional education and experience, including collegiate/university food service and catering.
• ServSafe Certification.
• Technological proficiency in food, business, and beverage platforms.