Sous Chef

At Holy Cross, we are focused on creating a world-class workforce by attracting and retaining employees dedicated to fostering a culture of professionalism, pride, mutual trust, and respect—one that values appreciation and recognition, empowering each of us to flourish both individually and collectively. We seek candidates who are inspired by our mission and values, and who are eager to make a meaningful difference on our campus. Learn more about Life at Holy Cross here. The position involves various duties in the preparation and service of meals for students and guests, following established practices and methods. Key responsibilities include supervising culinary staff during food preparation, set-up, and meal service for catered events, ensuring adherence to standard practices and procedures. The role also includes assisting with staff training in cooking, food preparation, and cleaning. Additional duties involve product ordering, training, and maintaining accurate food production and inventory control systems. The supervisor must ensure all recipes, production, and service records comply with standardized sanitation and safety practice. Job Description MAJOR AREAS OF RESPONSIBILITY FOR THIS POSITION Assist in menu planning and contribute new ideas to enhance and improve existing menu offerings. Apply effective supervisory practices to maximize team performance and productivity. Oversee daily operations across all areas of the dining services, ensuring smooth and efficient processes. Prioritizes, delegates, supervises and oversees all areas of production and assists as needed. Ensure that all staff follow exact menu and recipe specifications to maintain consistency and quality. Demonstrate strong problem-solving skills and make sound, informed decisions when necessary. All issues and concerns should be shared with the Senior Sous chef. Responsible for conducting performance reviews and implementing progressive discipline procedures for non-exempt staff. Assist with putting away deliveries as needed. Maintain familiarity with all culinary techniques, recipes, menus, and methods used in all areas of the operation Review food costs, labor costs, inventory levels and waste logs with the location manager to ensure efficiency. Organize and prioritize work tasks to optimize logistics and create an environment for success. Ensure that all menu items are consistent, properly portioned, high-quality, and served at the appropriate temperatures. Ensure that all items are tasted and adjusted if needed. Oversee proper dating and rotation of all products to ensure freshness and minimize waste. Provide daily training and guidance to the team as required to maintain high standards. Ensure all work areas are properly set up, stocked, rotated, organized, clean, safe, and fully operational at all times. Place kitchen ingredient orders with outside vendors to maintain adequate stock levels. Conduct regular walkthroughs of the kitchen and serving areas, monitoring product quality and offering guidance and support as needed. Provide exceptional customer service to guests, ensuring a friendly and attentive approach when required. Assist with the setup, service, and/or cleanup of catered events as necessary. Accurately complete transfers, production sheets, service records, and inventory data in the FoodPro system. Maintain comfort and familiarity working with students who have special dietary restrictions. Seek guidance from management with questions. Understand and apply the food waste system, utilizing FIFO (First In, First Out) principles to minimize waste. Adhere to all state and local food safety guidelines to ensure compliance and maintain safety standards. Perform other similar or related duties as required or requested. RESPONSIBILITIES OF ALL HOSPITALITY EMPLOYEES All documentation is recorded accurately and timely. Follow all chemical guidelines according to the Material Safety Data Sheets. Superior customer service and communications skills are needed to provide a welcoming, friendly and professional manner to all of our guests. Offer training/support to co-workers, staff and students where applicable. Follow all verbal and written instructions from managers/supervisors All staff are considered to be emergency essential personnel and are required to report during times of inclement weather. Schedule flexibility is important, you need to be aware of the academic calendar and special event dates. We will/may adjust schedules due to events on campus. Be innovative as it pertains to your position. Be comfortable sharing your suggestions and ideas for process or work improvements. Comply with all safety and risk management practices, policies and procedures. Ability to perform effectively in a fast-paced food service environment Ability to communicate with guests, co-workers and other members of the college community with professionalism and respect. Be sure to know and come to work each day with our department’s core values in mind. Must adhere to the uniform standard as it applies to your position. CORE COMPETENCIES Inclusion: Actively engaging with the values of the College by promoting a work environment that embraces diversity and demonstrating respect for the opinions and beliefs of others. Innovation: Performing one’s job with creativity and proactivity, improving procedures and problem-solving. Mission/Service Orientation: Focusing on service to others and contributing to the College’s collective mission. Responsibility: Taking ownership of one’s actions and accountability for one’s tasks and duties. Collaboration: Exchanging information, ideas, and thoughts with others in a manner that is proactive and enhances partnerships. MINIMUM QUALIFICATIONS Associates Degree in Occupations Studies/Culinary Arts preferred. Five years’ prior experience in supervising a culinary staff for large volume dining and catered events. Up to two years related work experience is preferred. Ability to frequently lift up to 25 pounds, occasionally lift up to 50 pounds and 100 with assistance. ServSafe Food Safety Certification or training is required. If training is not up-to-date, training/certification must be completed upon 3-6 months from date of hire. Food allergy training is essential and prior experience in special food allergy meal preparation is preferred. If a candidate does not have prior experience, the necessary training must be completed upon hiring. Initial training will include a review of information, departmental responsibilities and a recap of the Food Allergy Program. Excellent customer service and appropriate communication skills are needed in order to provide a welcoming, professional and safe environment for students and guests. Upon hiring the following additional training must be completed on a yearly basis: Title IX harassment training, Security awareness training. Salary: The hourly rate for this position is $22.00 per hour. DISCLAIMER: The description above represents the most significant duties of this position but does not exclude other occasional work assignments not mentioned, the inclusion of which would be in conformity with the factor degrees assigned. Weekly Hours: 40 Annual Work Schedule: (For Seasonal and Temporary Positions, this will be determined by the manager) Application Instructions For all administrative and academic positions, please upload a current resume and cover letter. In your cover letter, please reflect on how your professional and personal values align with the Mission of the College. For all other positions, resume and cover letters are optional, but your most up-to-date work experience and educational background are required. Applications will be accepted until the position is filled. However, priority consideration will be given to applications submitted within 30 days of the posting date. Additional Information To review our generous benefits options, please review our detailed information here or check out our Benefits at a Glance. The College also provides reasonable accommodations to qualified individuals with disabilities during the hiring process in compliance with law. Please contact Human Resources for questions or to request an accommodation via email at View email address on click.appcast.io, or by calling View phone number on click.appcast.io. The College is an Equal Employment Opportunity Employer and complies with all Federal and Massachusetts laws concerning Equal Opportunity in the workplace. Founded in 1843 in Worcester, Massachusetts, the College of the Holy Cross is among the nation's leading liberal arts institutions. A highly selective, four-year, exclusively undergraduate college of 3,200 students, Holy Cross is renowned for offering a rigorous, personalized education in the Jesuit, Catholic tradition. Holy Cross highly values the unique skills, perspective, talents and passion that each employee contributes to its learning community. To work at The College is to accept an invitation to participate in the growth and development of all campus members, students, faculty and staff. The College's commitment to diversity is an important feature of the Holy Cross education. Informed by the presence of diverse interpretations of the human experience, Holy Cross is building a community marked by freedom, mutual respect, and civility. We seek others who support our values of justice and inclusiveness and encourage all to apply. For the third year in a row, Holy Cross is honored to be a WorkWell winner and a Top 100 Healthiest Employer in America! Learn more about life at Holy Cross on our LinkedIn Life page or view our website to explore our generous benefit offerings.