Sous Chef - Dewick Dining, Dining Services - (20001486)
This is an academic year position and is not eligible for severance pay.
An open position exists in Tufts Dining reporting to the Chef Manager of Dewick Dining Center and Unit Manager for a Sous Chef. This position will be responsible for working under the Unit Management in providing culinary excellence and leadership to an experienced food production team.
The Sous Chef is a culinary professional that leads a skilled culinary team in a fast paced and high volume kitchens. S/He will demonstrate the ability to master top quality on-site cookery techniques including cook-chill technology, to develop and test recipes for Dewick and to authentically prepare a wide variety of international cuisines, and to work with an experienced culinary team serving Tufts Dewick. The Sous Chef is responsible for:
Preparation and presentation of a variety of hot and cold foods following standardized department recipes in quantities forecasted and planned in advance using a variety of preparation methods;
Assisting with evaluating the daily kitchen work load, suggesting daily job assignments and overseeing the work of cooks and other kitchen personnel in the absence of the Chef Manager of Dewick;
Evaluating finished products to ensure quality and addressing sub-quality production and presentation by analyzing problems and implementing solutions in collaboration with the culinary leadership team in the unit;
Working in all areas of the kitchens as needed but primarily in hot food production with focus on catering production and presentation and all other production for other Units as it is required;
Reviewing inventory as needed and communicating food and equipment needs to the Chef Manager of Dewick to ensure all products and supplies are ordered and scheduled for delivery on time for the production needs;
Researching, developing, testing and adjusting recipes for all production areas;
Overall kitchen sanitation and food safety practices; keeping kitchen General Workers on task and assigning side work and equipment maintenance duties to kitchen personnel as needed;
Coordinating and expediting food preparation from the kitchen and action stations ensuring safe food handling and on time production according to established department procedures;
Planning and executing production and presentation for assigned meals including designing and executing buffet presentation;
Taking charge of kitchens operations, food ordering and FoodPro duties in the absence of the Chef Manager of Dewick;
Collaborating with the Chef Manager of Dewick to fulfill the culinary goals of the unit by facilitating the implementation of management initiatives in the kitchens and exceeding customer expectations.
Basic Qualifications include an Associate's degree in culinary arts or related field.
5-7 years' experience planning and preparing hot and cold foods for service and coordinating the work of a culinary crew in a restaurant, hotel or institutional operation.
Expertise or high level of interest in various cuisines and cooking methods, quantity food preparation and batch cookery, and general culinary techniques and skills.
Demonstrated mastery of all cooking methods.
Practical experience leading a kitchen crew in a logical, efficient and fair manner, coaching and training culinary skills and techniques, designing plate and buffet presentations and developing recipes and menus.
Comprehensive knowledge and understanding of kitchen sanitation and food safety practices and ability to enforce safe food handling guidelines.
A team player who is willing to be held accountable for the quality of products produced by others, for meeting tight deadlines, and for contributing to the success of all kitchen and action station production.
Must read, speak and understand English and have a working knowledge of basic food service math.
Tufts Dining is a hospitality-oriented service provider, all employees are expected to be customer service sensitive.
Preferred qualifications are experience cooking for catered events especially in a university or institutional setting with a top tier program.
Experience utilizing computers for work and the capability and willingness to learn the FoodPro software system.
Experience supervising the culinary work of others.
Special Work Schedule Requirements: Academic year position working 42 weeks per year.
An employee in this position must complete all appropriate background checks at the time of hire, promotion, or transfer.
Primary Location: United States-Massachusetts-Medford/Somerville
Organization: Dewick Dining
Employee Status: Regular Schedule: Full-time
Job Posting: Aug 14, 2020, 4:54:25 PM
Internal Number: 20001486
About Tufts University
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