This position is responsible for the planning, in conjunction with the Catering Executive Chef and Assistant Director of Catering, and execution of dining services in Catering. The Catering Sous Chef further supports the department's mission by analyzing guest feedback; ensuring safe, healthy, and sustainable food preparations; and creating and sustaining a positive work environment. The Catering Sous Chef is responsible for staff training, menu planning, product ordering, recipe building and inventory in conjunction with the Catering Executive Chef.
STATUS: Full-time, 12 Month, With Benefits WORK HOURS: This position is on a rotating schedule that includes daytime, evening, night, weekend shifts, and extended hours required as needed. Must be flexible and cooperative in fulfilling responsibilities and in meeting the needs of Washington and Lee University Dining Services. FLSA: Non-Exempt MINIMUM PAY: $18.50 / hour
Essential and Related Functions:
Uses high degree of culinary skill to write and/or assist in writing catering proposals, menus and recipes.
Trains staff for all levels of culinary positions.
Develops and upgrades task lists for staff. Maintains a routine cleaning schedule.
Manages quality of food taste and presentation through daily inspection and by monitoring production stations before, during and after production. Ensures that all recipes and production reports are followed.
Oversees all aspects of meal preparation, service and cleanup for the Catering department.
Ensures food production staff are compliant with food handling and sanitation guidelines as set forth by the Virginia Dept. of Health.
Assists with purchasing and inventory.
Additional related duties as assigned.
Plan and Coordinate - Sets clear goals, prioritizes work plans and monitors progress regularly with an eye for detail. Organizes situations or events with the aim of efficiently and effectively using the University's resources (e.g., workspace, equipment, tools, etc.). Makes an effort to involve others in planning and decision-making (i.e., seeks their input and commitment).
Technical Skills - Demonstrates knowledge of professional-level concepts, applies skills over a broad scope of work and is adept at handling complex tasks and problems independently. Understands how functions and services across the University are interdependent and how they impact goals. Encourages continuous improvement of work methods and techniques by sharing success stories and lessons learned. Actively reviews development opportunities and seeks to learn about relevant tools, systems or technologies.
Results Focused - Adapts to other people's approach (e.g., work habits, learning styles, etc.). Keeps focused on goals despite challenges and helps others achieve their own by removing obstacles. Demonstrates initiative to accept new challenges and learn new procedures. Consistently thinks ahead, prepares and is able to implement contingency plans to avoid problems.
Communication and Relations - Able to effectively adapt communication style, method and level of detail to the needs of others. Consistently treats others in a manner that demonstrates a keen awareness and understanding of their needs. Acts as a role model by being able to work comfortably with people of differing work-styles, backgrounds, cultures, ages and gender.
Teamwork/Team Development - Clarifies expected performance, results and work objectives with work group. Provides useful feedback to work group in a timely and constructive way. Sets an example, by proactively cooperating with others (in other functions/departments) as part of a larger team. Motivates and encourages work group members to support everyone's development efforts.
High School diploma is required. Bachelor’s degree and culinary training are strongly preferred; college or university experience is advantageous. Must have five years' experience in food service, including supervisory responsibilities, or an equivalent combination of training and experience. Excellent customer service skills and the ability to communicate professionally with co-workers, management, customers, and the University community is essential. Must be able to follow verbal and written directions and provide responses in writing. Proficient computer experience is required; must be able to use Microsoft Outlook, Excel and Word software. ServSafe certification or willingness to acquire within a year of employment date. Ability to multitask in a fast paced work environment. Must possess a valid Virginia driver’s license and a good driving history. Must be able to pass an extensive background check.
Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
Grasping: Applying pressure to an object with the fingers and palm.
Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
Standing: Remaining upright on the feet, particularly for sustained periods of time.
Reaching: Extending hand(s) and arm(s) in any direction.
Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
The worker is subject to both environmental conditions: Activities occur inside and outside.
Types of Work:
Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
Fill out all online forms for this posting. Cover letter and resume are required.
Equal Employment Opportunity Statement
Washington and Lee is an Equal Opportunity Employer. As such, we are interested in candidates who are committed to high standards of scholarship, performance and professionalism and to the development of a campus climate that supports equality and diversity in our faculty, staff and student body. Job description requirements are representative, but not all?inclusive of the knowledge, skill, and abilities needed to successfully perform this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions.
Statement of Commitment to Diversity
Washington and Lee affirms that diverse perspectives and backgrounds enhance our community. We are committed to the recruitment, enrichment, and retention of students, faculty, and staff who embody many experiences, cultures, points of view, interests, and identities. As engaged citizens in a global and diverse society, we seek to advance a positive learning and working environment for all through open and substantive dialogue.
About Washington and Lee University
Washington and Lee University is an independent liberal arts university founded in 1749, named for an early benefactor (George Washington) and an innovative president (Robert E. Lee). The campus is a national historical landmark, the city offers small-town charm, and the Allegheny and Blue Ridge Mountains provide unparalleled surroundings. Students govern themselves in a community based on trust and honor. The faculty of teacher-scholars pursues a student-oriented approach to scholarship and nurtures lifelong relationships with the pupils. The curriculum blends traditional liberal arts and sciences with pre-professional programs in business, journalism and law. W&L prepares graduates for a life of learning, achievement, leadership, service and engaged citizenship in a global society.