Sous Chef

Sign‑on bonus: $1,000 ($500 paid at hire and $500 after 90 days). Reporting to the Head Chef, the Sous Chef plans and directs food preparation in the dining hall and for events. As an assistant to the Head Chef, the Sous Chef helps with menu planning, inventory, and supplies management, and provides training and direction to Cooks and Food Service Workers. Primary Duties And Responsibilities Cooking and Food Preparation Cook various dishes including meats, vegetables, starches, soups, and other items for sit‑down and cafeteria‑style meals. Prepare ingredients such as vegetables, fruits, and meats as directed for use in standardized recipes. Ensure high‑quality food production and meeting meal service time deadlines. Collaborate with the Head Chef to delegate responsibilities to Cooks and Food Service Workers. Complete timely and accurate requisitions for food and supplies necessary for food preparation. Use commercial kitchen equipment including ovens, steamers, kettles, ranges, fryers, mixers, and slicers. Staff Supervision Assist with the supervision of Cooks and Food Service workers and delegate work assignments during the shift; promote effective communication and a positive work culture. Ensure work is done efficiently and safely, with consistent use of Personal Protective Equipment. Assist with monitoring employee absences to ensure adequate staffing coverage. Assume the role of the Head Chef in their absence. Kitchen Maintenance Clean and sanitize commercial kitchen equipment including ovens, steamers, kettles, ranges, fryers, mixers, and slicers. Clean and sanitize work areas, food storage areas, sinks, carts, racks, and all other areas and items used for food preparation and service. Food Service Set up and maintain various food stations, buffets, and beverage areas; keep areas clean and stocked with all necessary items. Maintain and sanitize dining tables. Serve food for both sit‑down and cafeteria‑style meal services. Provide excellent customer service to all guests in the dining hall. Adhere to food safety standards at all times. Perform other duties as assigned. Qualifications Completion of 12th grade or equivalent, Associate’s Degree in Culinary Arts, Food Service Management, Hospitality, or related field preferred. 3‑5 years of experience in food service, food preparation, sanitation, and safety practices in a commercial kitchen. 3‑5 years of experience with recipe and menu development and proper methods of cooking various food items. Ability to meet schedules and timelines. Supervisory experience in a food service environment. Ability to understand and follow oral and written instructions. Excellent organizational, interpersonal, verbal, and written skills. Ability to work independently as well as part of a team. Strong attention to detail. Demonstrated experience with MS Office Suite. Ability to understand hazards and follow safety procedures when using chemicals and equipment. ServSafe certification required. Demonstrated commitment to diversity and inclusion and to serving the needs of a diverse community. Willingness to work flexible hours and overtime. Physical Demands Ability to lift/carry up to 50 lbs occasionally and up to 20 lbs frequently. Ability to stoop frequently. Ability to reach with hands and arms frequently. Ability to grasp and manipulate objects with both hands frequently. Ability to perform repetitive motions with arms, hands, and wrists such as cutting, slicing, stirring, and serving food. Working Conditions Ability to work a flexible schedule including nights, weekends, and overtime. Work is frequently subject to heat from cooking equipment and cold from walk‑in refrigerators and freezers. Work is occasionally subject to extreme heat or humidity in the kitchen area. Work is frequently subject to loud noise. Work is frequently exposed to chemical agents. Ability to sustain manual labor for eight hours or more. Ability to stand and/or walk on a hard surface for eight hours or more. Compensation & Benefits Deerfield Academy offers a competitive total compensation package, where base compensation or salary is just one component. Pay within the published range is determined by factors such as qualifications, job‑related knowledge, skills, and experience, allowing for growth and progression within the role. We also offer a comprehensive suite of benefits to eligible employees, including: Health & Financial: Medical, dental, and vision insurance; a 403(b) retirement plan; and employer‑paid life and disability plans. Time Off: Generous paid time off and paid holidays. Campus Perks: Tuition remission, fitness center access, and complimentary dining hall meals. See benefit plan details here. Application Materials Must Include A cover letter summarizing interests and qualifications. A complete resume or curriculum vitae. The above statements are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. #J-18808-Ljbffr