Sous Chef-Temporary
College of the Holy Cross
Full Time
JREQ-000750
At Holy Cross, we are focused on creating a world-class workforce
by attracting and retaining employees dedicated to fostering a
culture of professionalism, pride, mutual trust, and respect-one
that values appreciation and recognition, empowering each of us to
flourish both individually and collectively. We seek candidates who
are inspired by our mission and values, and who are eager to make a
meaningful difference on our campus. Learn more about Life at Holy
Cross
here.
This temporary position provides flexible support for campus
operations on an as-needed basis. Work assignments include
Hospitality culinary assistance, event setup and staffing. This
role is ideal for individuals seeking occasional work in a dynamic
higher education environment.
The position involves various duties in the preparation and service
of meals for students and guests, following established practices
and methods. Key responsibilities include supervising culinary
staff during food preparation, set-up, and meal service for catered
events, ensuring adherence to standard practices and procedures.
The role also includes assisting with staff training in cooking,
food preparation, and cleaning. Additional duties involve product
ordering, training, and maintaining accurate food production and
inventory control systems. The supervisor must ensure all recipes,
production, and service records comply with standardized sanitation
and safety practices.
Job Description
Job Title: Sous Chef
Position Type: Temporary / On-Call / As Needed
Department: Holy Cross Hospitality
DAYS & HOURS:
Holy Cross Dining staff are considered Emergency Essential
Personnel and are required to report during times of inclement
weather. Must be flexible. Schedule may change depending on the
needs of the department.
Current Schedule: Flexible schedule due to scheduling of catered
events
MAJOR AREAS OF RESPONSIBILITY FOR THIS POSITION
- Assist in menu planning and contribute new ideas to enhance and
improve existing menu offerings.
Apply effective supervisory practices to maximize team
performance and productivity.
Oversee daily operations across all areas of the dining
services, ensuring smooth and efficient processes.
Prioritizes, delegates, supervises and oversees all areas of
production and assists as needed.
Ensure that all staff follow exact menu and recipe
specifications to maintain consistency and quality.
Demonstrate strong problem-solving skills and make sound,
informed decisions when necessary. All issues and concerns should
be shared with the Senior Sous Chef.
Responsible for conducting performance reviews and implementing
progressive discipline procedures for non-exempt staff.
Assist with putting away deliveries as needed.
Maintain familiarity with all culinary techniques, recipes,
menus, and methods used in all areas of the operation.
Review food costs, labor costs, inventory levels and waste logs
with the location manager to ensure efficiency.
Organize and prioritize work tasks to optimize logistics and
create an environment for success.
Ensure that all menu items are consistent, properly portioned,
high-quality, and served at the appropriate temperatures. Ensure
that all items are tasted and adjusted if needed.
Oversee proper dating and rotation of all products to ensure
freshness and minimize waste.
Provide daily training and guidance to the team as required to
maintain high standards.
Ensure all work areas are properly set up, stocked, rotated,
organized, clean, safe, and fully operational at all times.
Place kitchen ingredient orders with outside vendors to
maintain adequate stock levels.
Conduct regular walkthroughs of the kitchen and serving areas,
monitoring product quality and offering guidance and support as
needed.
Provide exceptional customer service to guests, ensuring a
friendly and attentive approach when required.
Assist with the setup, service, and/or cleanup of catered
events as necessary.
Accurately complete transfers, production sheets, service
records, and inventory date in the FoodPro system.
Maintain comfort and familiarity working with students who have
special dietary restrictions. Seek guidance from management with
questions.
Understand and apply the food waste system, utilizing FIFO
(First In, First Out) principles to minimize waste.
Adhere to all state and local food safety guidelines to ensure
compliance and maintain safety standards.
Perform other similar or related duties as required or
requested.
RESPONSIBILITIES OF ALL HOSPITALITY EMPLOYEES
- All documentation is recorded accurately and timely.
- Follow all chemical guidelines according to the Material Safety
Data Sheets.
- Superior customer service and communications skills are needed
to provide a welcoming, friendly and professional manner to all of
our guests.
- Offer training/support to co-workers, staff and students where
applicable.
- Follow all verbal and written instructions from
managers/supervisors.
- Have the ability to frequently lift up to 25 pounds,
occasionally lift up to 50 pounds and 100 with assistance.
- All staff are considered to be emergency essential personnel
and are required to report during times of inclement weather.
- Schedule flexibility is important; you need to be aware of the
academic calendar and special event dates. We will/may adjust
schedules due to events on campus.
- Be innovative as it pertains to your position.
- Be comfortable sharing your suggestions and ideas for process
or work improvements.
- Comply with all safety and risk management practices, policies
and procedures.
- Ability to succeed in a high-pressure environment.
- Ability to communicate with guests, co-workers and other
members of the college community with professionalism and
respect.
- Be sure to know and come to work each day with our department's
core values in mind.
- Must adhere to the uniform standard as it applies to your
position.
MINIMUM QUALIFICATIONS:
- Associates Degree in Occupations Studies / Culinary Arts
preferred.
- Five years prior experience in supervising a culinary staff for
large volume dining and catered events. Up to two years related
work experience is preferred.
- High School Diploma or equivalent required.
- Ability to frequently lift up to 25 pounds, occasionally lift
up to 50 pounds and 100 with assistance
- ServSafe Food Safety Certification or training is required. If
training is not up-to-date, training/certification must be
completed upon 3-6 months from date of hire.
- Food allergy training is essential and prior experience in
special food allergy meal preparation is preferred. If a candidate
does not have prior experience, the necessary training must be
completed upon hiring. Initial training will include a review of
information, departmental responsibilities and a recap of the Food
Allergy Program.
- Excellent customer service and appropriate communication skills
are needed in order to provide a welcoming, professional and safe
environment for students and guests. Upon hiring the following
additional training must be completed on a yearly basis: Title IX
harassment training, Security awareness training.
CORE COMPETENCIES
- Inclusion: Actively engaging with the values of the College by
promoting a work environment that embraces diversity and
demonstrating respect for the opinions and beliefs of others.
- Innovation: Performing one's job with creativity and
proactivity, improving procedures and problem-solving.
- Mission/Service Orientation: Focusing on service to others and
contributing to the College's collective mission.
- Responsibility: Taking ownership of one's actions and
accountability for one's tasks and duties.
Work Conditions
- Shifts are scheduled on an as-needed basis; hours are not
guaranteed.
- Work may take place indoors or outdoors depending on
assignment.
- Must be able to adapt to a fast-paced, team-oriented
environment.
Salary: The salary for the Sous Chef-Temporary role is $22.00
per hour.
DISCLAIMER
The description above represents the most significant duties of
this position but does not exclude other occasional work
assignments not mentioned, the inclusion of which would be in
conformity with the factor degrees assigned.
Weekly Hours:
40
Annual Work Schedule:
(For Seasonal and Temporary Positions, this will be determined
by the manager)
Application Instructions
For all administrative and academic positions, please upload a
current resume and cover letter. In your cover letter, please
reflect on how your professional and personal values align with the
Mission of the
College.
For all other positions, resume and cover letters are optional, but
your most up-to-date work experience and educational background are
required.
Applications will be accepted until the position is filled.
However, priority consideration will be given to applications
submitted within 30 days of the posting date.
Additional Information
To review our generous benefits options, please review our detailed
information
here or check
out our
Benefits at a
Glance.
The College also provides reasonable accommodations to qualified
individuals with disabilities during the hiring process in
compliance with law. Please contact Human Resources for questions
or to request an accommodation via email at hr@holycross.edu, or by
calling 508-793-3391.
The College is an Equal Employment Opportunity Employer and
complies with all Federal and Massachusetts laws concerning Equal
Opportunity in the workplace.
To apply, visit https://holycross.wd12.myworkdayjobs.com/en-US/Careers/job/Worcester-MA/Sous-Chef-Temporary_JREQ-000750
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