"Sous Chef, Quincy, Hillel, and Kosher"

Job Description

Manage all aspects of a small to medium scale food production and special events preparation.

Operational Management

Under the direction of the CDC, lead and inspire a team of non-exempt culinarians for a campus cafe providing an extraordinary hospitality experience which exceeds customer expectations while fully complying with all food quality and cost standards and occupational safety rules and regulations.

• Ensure the daily preparation and presentation of an innovative, delicious, sustainable food experience while meeting target meal costs.
• Implement all HUDS and University quality assurance policies and procedures related to food, sanitation, equipment and facility maintenance and management, safety.
• Assist with the implementation and monitoring of the FoodPro menu and inventory management system including, but not limited to: ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc.
• In consultation with CDC, plan menus for Unit and catered events.
• In collaboration with CDC and HUDS’ culinary team, assist with the development of the Residential cycle menus and recipes.
• Plan and execute simple to complex catered indoor-outdoor events including, but not limited to in-house catered events, campus-wide events and commencement week events.
• Ensure all kitchen equipment and related physical space (i.e.: dishwasher, ovens, refrigeration, exhaust, etc) is operational and in good repair. Submit requests for repair as needed.
• Manages linens, china, glassware and food and beverage provision for functions and events.
• Supervise and lead event staff (i.e.: wait staff, culinary, etc.) at functions and events.
• Develop and maintain positive and professional relationships within the community. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.
• Executes dining hall opening and closing procedures.

Fiscal Management

In collaboration with Management, ensure financial viability of assigned Unit through development and management of a budget based on realistic goals. To ensure all financial related tasks are completed in a timely and accurate manner.

• Assist with developing and managing the annual operational budget which includes, but is not limited to management of MORS, estimation and management of food and labor cost goals.
• Ensure all fiscal policies, payments and reporting are completed per University standards and all record-keeping is maintained in accordance with University policy.

Employee and Labor Management

Management of non-exempt workforce (front of the house and back of the house). Develop and maintain a positive and collaborative working environment that promotes, open communication, consistency, fairness and opportunities for continuous learning while achieving the vision and mission of HUDS and the University.

• Provide leadership and direction to a diverse unionized, non-exempt workforce. Develop and maintain a positive and collaborative working environment that promotes, open communication, consistency, fairness, and opportunities for continuous learning while achieving the vision and mission of HUDS and the University.
• Assists with interviewing candidates and hiring based on approved staffing pattern and budget. Assist with the completion of probationary employee evaluation form as required.
• In collaboration with CDC and HUDS’ culinary team, develop and implement relevant trainings to increase knowledge and ability of cooks and other kitchen staff.
• Ensure performance expectations and work rules are clearly communicated and implemented via regular coaching, mentoring and regular staff meetings.
• In consultation with Human Resources, imposes corrective action measures and participate as needed in grievances while complying with the terms of the Collective Bargaining Agreement and University policy and procedure.
• In collaboration with Management Team, ensure timekeeping system is accurately and regularly maintained. Process timecards and absence requests per HUDS policy and procedure. Fill vacant shifts as needed.

Qualifications

Basic Qualifications

• Minimum of 2 years’ relevant work experience.

Additional Qualifications and Skills

• HS Diploma or equivalent and specialized training in Culinary Arts.
• Minimum of two years progressive culinary management and experience in developing a quality food program in a collegiate residential and/or restaurant environment preferred.
• Knowledge of and specialization in world cuisines (one or many, such as southeast Asian, Mediterranean, Ethiopian, plant-based, etc) strongly preferred.
• Ability to work nights, weekends and holidays and be on-call as needed.
• Experience managing in a unionized environment.
• Minimum 1-2 years' experience in a kosher kitchen or similar role preferred.
• Knowledge of Kronos timekeeping software or similar system.
• Knowledge of FoodPro Menu Management system.
• Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.).
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.
• Strong organizational and documentation skills.
• Commitment to ensuring the highest standards of kashrut.
• Good professional judgment and ability to independently make sound decisions.
• Must be adaptable to a frequently changing environment and ability to remain calm in stressful situations.
• Ability to become ServSafe Certified within six months of employment.
• Ability to learn and adapt to new systems and applications as needed.