Executive Sous Chef

Job Type: Officer of Administration Bargaining Unit: Regular/Temporary: Regular End Date if Temporary: Hours Per Week: 35 Standard Work Schedule: Building: Salary Range: $105,000 - $115,000 The salary of the finalist selected for this role will be set based on a variety of factors, including but not limited to departmental budgets, qualifications, experience, education, licenses, specialty, and training. The above hiring range represents the University's good faith and reasonable estimate of the range of possible compensation at the time of posting. Position Summary Reporting to the Executive Chef, the Executive Sous Chef oversees overall food management responsibilities, manages the kitchen staff as it related to scheduling, training, performance, sanitation, and food handling. The Executive Sous Chef ensures food preparation meets all quality and customer standards and manages budget targets for all catering operations. Responsibilities Develops goals for the kitchen relating to food preparation; presentation, menu development, food vendor selection and inventory management. Continuous improvement of production processes; communicates with Executive Chef and provides feedback on all issues regarding production and process. Develops recipes for all menus with consideration to nutrition requirements and balance, use of seasonal and affordable foods and introduces the variety necessary to maintain current customers and attract new business. Assists Executive Chef with management of production staff including recruitment, performance reviews, staff development, time and attendance, and disciplinary actions and that work conditions meet the guidelines of the units bargaining agreement. Develops customer service training model to be consistently presented to all staff current and new to ensure the quality of service and food preparation and presentation is evaluated and adjusted. Works with Food and Beverage Controller to manage food costs and inventory controls. Verifies payroll and purchases. Maintains sufficient staffing with respect to needs to control labor costs. All other duties as assigned. Minimum Qualifications Bachelors degree from an accredited college, or diploma from a culinary is required. At least five years of experience in food services required. Experience in a supervisory role is highly desired. Must demonstrate proven leadership skills and ability to motivate and manage hourly staff. Excellent communication and interpersonal skills are required. Proficient in Word and Excel is necessary. Knowledge of Kronos Payroll System and any catering system such as EMS, or Delphi is desired. Must be able to work a flexible schedule including weekends. Equal Opportunity Employer / Disability / Veteran Columbia University is committed to the hiring of qualified local residents. #J-18808-Ljbffr Columbia University Facilities & Operations