Amherst has taken a leadership role among highly selective liberal arts colleges and universities in successfully diversifying the racial, socio-economic, and geographic profile of its student body. The College is similarly committed to enriching its educational experience and its culture through the diversity of its faculty, administration and staff.
Amherst College invites applications for the Executive Sous Chef position. The Executive Sous Chef is a full-time, year-round position, starting at $70,000 - commensurate with experience. Given Amherst's distinction as one of the most diverse liberal arts colleges in the country, the successful candidate will demonstrate the ways in which they bring value to and will work towards supporting a broadly diverse community.
The Executive Sous Chef supports the efforts of Amherst College Dining Services by providing the diverse campus community with excellent service through the production of our menus offered across campus in our Dining Hall, Grab-n-Go operation and our revenue generating centers. The position assists the Executive Chef in leading and developing the culinary teams in all Dining locations. The position works in support of the Executive Chef, ensuring our standards of service are consistently achieved. This individual creates, manages, and serves seasonal, fresh menus from exceptional ingredients. The Executive Sous Chef must possess the technical abilities and knowledge required to support our highly diverse team of culinary staff and is well versed in food, its history, and trends in a global forum.
The Executive Sous Chef supports the efforts of Amherst College Dining Services in providing the diverse campus community with excellent service and production of our menus. This individual takes appropriate actions to support a diverse workforce and participates in the College's efforts to create a respectful, inclusive, and welcoming environment.
The work schedule varies and corresponds to the College's operational needs, but generally works Tuesday through Saturday with varied schedule times corresponding to programmatic needs. This position may assist with evening coverage in student dining or assist with catering and campus-wide events. Our work is central to student life and their needs occur at a variety of times throughout the day, week, and year and as such, a flexible schedule with extended shift times is required. In addition, the position is designated as providing essential services and may be required to report to work, or remain on duty even when the College is closed.
Summary of Responsibilities:
Oversight, Operations and Leadership
Develop and coach culinary staff on all operational standards
Supports the development and management of ‘farm-to-fork' concept advancing our sustainability effort including that of the ‘Book and Plow” Farm to continue its viability and strengthen our partnership; increasing our local usage and advance our sustainable principles
Management of systematic controls to minimize loss and preserve and protect resources
Participate in design, planning, construction, inspection and maintenance of current and future facilities
Develop, enhance and maintain departmental safety standards and emergency management systems including long-term food storage, emergency menus and water supply
Effectively collaborate with a diverse group of colleagues and students
Supervise, direct and lead the culinary teams including: hiring, reviewing job descriptions and postings, training, coaching, evaluation, employee relations, conflict resolution, scheduling, and developing to increase productivity, elevate morale, and create a sense of belonging
Educate and support service staff on food storage, menu portioning and handling of menu items; details of ingredient; information about special meal needs and student diets; new menu items; par levels and production overages and shortages; menu changes
Coordinate assistance, and oversee daily production and direct the rotation of assignments
Create an environment where people are respected and feel supported
Communicate proactively operational needs, concerns, and issues
Perform Inspections of Stations and Service areas in support of established standards
Maintain the accuracy of production schedules and usage reports
Manage inventory and the organization of Production Storage Areas, assist with purchasing of needed product
Provide and maintain effective tools, resources, and information
Prepare menu items to established standard as an individual and leading the teams work
Maintain operational standards and Health Department regulations
Ensure all areas are maintained in an orderly, clean, and sanitary manner, as well as oversee the complete breakdown and cleaning of all equipment
Direct and collaborate with others on menu development and implementation
Ensure recipes are followed, uniform production standards are met, and all items are of the highest possible quality, and produced in an efficient and consistent manner
Complete and insure the accuracy of the production sheets at the conclusion of each meal period Coordination of menus and support the Menu Coordinator to ensure the accuracy of production lists, recipes nutritional analysis, ingredient and allergen information provided our customers
Engage with Amherst College Community
Seek opportunities to engage with our students to elicit feedback
Establish a presence on campus to create a positive presence for our Culinary Team
Associate's Degree in Culinary Arts or industry equivalent
Exceptional Cooking skills and recipe development especially in the use of whole, fresh ingredients
Current ServSafe Manager Certification or be able to achieve within (6) months of employment
Allergen Awareness or the ability to achieve within (6) months as required by the Commonwealth of Massachusetts
Strong interpersonal skills including: conflict resolution, active listening, motivational leadership, transparent communication, dependability and a solution oriented approach
5 years of leadership and management experience in food preparation
Technically proficient in Volume Hot and Cold Food Production and Culinary fundamentals
Proficient in Microsoft Word and Excel with experience in menu management software systems
Strong written and verbal communication, and interpersonal skills including able to speak to large groups
Demonstrated customer service, organizational, and time management skills
Ability to taste and work with any and all ingredients used
Ability to mathematically reduce and expand measurements required by recipe
Attention to detail
Experience and commitment to working with a diverse and inclusive community
Successful completion pre-employment physical and lift test
Commitment to effectively working with a diverse community
Bachelor's Degree in Culinary Arts/Hospitality Management
Proficient in CBORD software systems - NetMenu, Nutrtislice
Experience in a Collegiate Food Service Setting
Amherst College offers many opportunities for professional growth and development, continued learning, and career advancement.
Amherst College requires all employees to be fully vaccinated for COVID-19 (medical and religious exemptions may apply).
Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families. Benefits are an important part of our overall compensation, so it is critical that you review all of the options to ensure it meets your total compensation requirements. Click here for Benefits Information.
Interested candidates are asked to submit a resume and cover letter online at https://amherst.wd5.myworkdayjobs.com/Amherst_Jobs. Please be sure to upload all requested documents prior to clicking Submit. Applications cannot be revised once submitted.(Current employees and students should apply by clicking on the Career icon from their Workday home screen) Review of applications will begin immediately and will continue until the position is filled.