Sous Chef Supervisor

Sous Chef

Schedule: Wednesday, 6:30am - 2:30pm and Thursday - Sunday, 3:30pm - 11:30pm; Academic Year (35 weeks per year)

Position Summary:

The Sous Chef provides support for day-to-day culinary operations in a fast paced, high volume kitchen including, but not limited to monitoring food production, supervising unionized dining staff, and ensuring proper food handling techniques. This position provides direction on food production and presentation in conjunction with other culinary members and managers. This position is a member of a management team expected to develop a successful plan for meeting or exceeding student expectations of an on-campus food service. Vassar College, in partnership with Bon Appetit, focuses on local and sustainable ingredients, healthy food options and cooking from scratch. This role requires the availability and flexibility to work evening and weekend hours to support campus dining.

Responsibilities:

• Monitors and directs food production by unionized staff using approved menus and production standards and properly communicates needs during peak service periods.
• Enforces "batch cooking" with culinary staff on identified menu items to ensure freshness, quality, and nutritional value of product.
• Responsible for managing work schedules/deployments to ensure proper staffing as it pertains to job assignment, breaks, and performing the functions of the assignment.
• Supervise Dining Services hourly food service staff including, but not limited to coaching, training, and accountability as appropriate.
• In conjunction with Culinary management, monitors proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Demonstrates complete understanding of daily menu items and accurately explains them to staff and students.
• Ensures all serving areas are thoroughly cleaned before, during, and after service. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
• Interacts with students to address any concerns or special requests in a friendly, service-oriented manner including special diets related to food allergies or religious observance.
• Communicates important information through shift reports and/or directly to the supervisor.
• Supports the overall maintenance of the dining facility by appropriately addressing any maintenance needs.
• Comply with food safety protocols when storing food, sanitizing work stations, monitoring food temperatures, and serving to guests.
• Tracks product production through production records, consumption and waste. Informs Production Manager when supplies or product are low.
• Follows designated management tools to perform all aspects of the position. Not limited to opening/closing checklists, food safety logs, production records, and menus.

Required knowledge, skills, and abilities:

• A minimum of two years of food service experience with at least 1 year in a supervisory capacity.
• Understanding of food allergies, celiac disease, and dietary preferences with a clear understanding of dietary religious needs including halal and kosher standards.
• Ability to work with others and to take and give direction.
• Strong oral and written communication skills.
• Comfortable using technology to support operations.
• Ability to lift heavy objects up to 50 pounds and frequently lift and push, pull or carry up to 30 pounds. Team lift anything greater than 50 pounds.
• Ability to stand and walk for the duration of a shift using repetitive motion with your upper body to complete tasks.
• Ability to interact effectively with a diverse community.

Preferred knowledge, skills, and abilities:

• 2 years experience in managing culinary hourly staff.
• Food service experience in a higher education or industrial setting.
• Experience working with unionized staff.
• Associates degree or higher.
• ServSafe certification.

Compensation:

The compensation for this position is $33.42 - $39.92 per hour.