SOUS CHEF - CATERING

Position Summary

The Catering Sous Chef is a culinary leader of the catering department, responsible and accountable for accurately and efficiently preparing, portioning, cooking, and beautifully presenting hot food items for various catering events. They will prepare and cook food according to recipes and production guidelines while adhering to food safety, food handling, kosher, and sanitation procedures and ensure timely food production by other culinary team members through monitoring and assistance.

Responsibilities

• Lead daily operations of hot food production for all catering events, including, in conjunction with the Executive Chef, menu planning, purchasing, ordering, inventory to ensure the possession of appropriate equipment, inventory, and resources to perform and meet goals and deadlines.
• Consistently prepare and plate catering menu items with exceptional focus and attention to detail.
• Collaborate with the Campus Center Executive Chef on menu and recipe development, flavor profiles, and plating standards and aid in developing future menus.
• 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.
• Collaborate with the Garde Manger and assist with cold food production as needed.
• Assist with operational logistics, including food transportation, set-up, and break-down. Provide culinary support to Campus Centering Dining Hall and assist with residential dining food production as needed.
• 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.
• Develop and demonstrate a multicultural awareness and cultivate an inclusive, diverse, and respectful Ithaca College community.
• Demonstrate civil and inclusive behavior when interacting with staff, faculty, students, and visitors to the College.
• Promote a flexible, collaborative, and inclusive work and living environment and engage in educational opportunities to increase diversity and inclusion awareness.
• Other duties as assigned.

Required Qualifications

• 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.
• Detail-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.
• 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.
• ServeSafe Certification.
• Techonological proficiency in food, business, and beverage platforms.