Sous Chef

work within deadlines with or without direct supervision. Interact professionally with other staff, faculty, students and suppliers. Work effectively as a team contributor on all assignments. Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations. Oversees that all menus, programs, concepts, challenges and tasks are carried out in a time effective manner. Ensures that high quality food items are creatively well prepared and presented in a cost-effective manner. Prepares a well-balanced menu that meets the cultural and dietary needs of the college. Ensures that all products and ingredients that are used are purchased following Pitzer’s purchasing standards and sustainability commitments. Works with management team to ensure that all display, catering and café culinary set up meet specific account standards. Makes sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client Assists Executive Chef with placing proper orders, sourcing the best local and seasonal foods, and following purchasing guidelines. Completes inventory on an appropriate schedule Works with the Executive Chef to ensure that food cost meets budgetary goals each week Assists Executive Chef & Catering Management team with special events as needed with staff and culinary support. Works with Executive Chef and General Manager to plan seasonal tastings of new menu items. Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate REQUIRED KNOWLEDGE, SKILLS AND ABILITIES The individual must possess knowledge, skills and ability to be able to successfully perform the essential functions of the position or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of skills and abilities. Strong ability to successfully follow and provide written and oral instructions and recipes in English. Ability to provide the highest quality products and service to all customers at all times in a fast-paced environment with a heavy workload and frequent interruptions. Knowledge and awareness of common food allergens and how to minimize cross-contact. Ability to effectively communicate in English with team members regarding meals. Bilingual in Spanish is desirable. Ability to be highly productive and efficient without sacrificing quality or safety standards. Ability to work and interact productively and cordially with a diverse community of management, co-workers, students, staff, faculty and guests. Ability to seek, accept and use constructive feedback as a tool for continual professional development. Effective and efficient organizational and leadership skills to coordinate efforts with team members. Expertise with safe food handling standards, proper sanitation and workplace safety, with the ability to communicate and exemplify those standards with team members. These include Hazard Analysis Critical Control Point (HAACP) guidelines, ServSafe and Personal Protective Equipment (PPE) requirements. Ensure compliance with safety rules and regulations, proper use of personal safety equipment, food preparation equipment, and cleaning compounds. Expertise in the use of knives and a variety of commercial kitchen equipment. Proven ability to bring new or creative ideas to assigned area. Perform other duties as assigned. Strong leadership and collaboration skills with a commitment to a team-based work environment. Natural aptitude for technology and expertise with MS Office, including expert level use of Excel. Ability to problem-solve and use analytical skills to develop and implement creative solutions. Strong interpersonal, written and verbal communication skills and attention to detail. Ability to take initiative to work proactively, meet deadlines, organize and prioritize multiple projects, think strategically, and work with numbers and data. Exhibit personal integrity and ability to appropriately handle confidential and sensitive information. Exhibit a positive attitude, strong work ethic, and sound professional judgment. Must have access to reliable and secure computer and internet connection. Must maintain password protection for work files and records and ensure that no one else has access to password and login credentials at remote work site. Experience/Education A.S. or equivalent experience, Institutional and batch cooking experiences. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet. Must be willing to participate in client satisfaction programs/activities. Preferred Qualification Extensive catering experience and a strong background in high-volume, complex foodservice operations. Licenses/Certifications ServSafe certification and a minimum of two years of progressive culinary or kitchen management experience, depending on formal education or training. Supervisory Responsibility Yes Staff: Yes Student: Yes Time Type Full Time, 11-months (off the month of June) Work Schedule This is a regular, non-exempt, staff position, working 11 months per year with no work in the month of June. The regular hours for this hourly position are assigned in shifts of 40 hours between Saturday to Friday, 6:00 am to 11:45pm when classes are in session; generally closing for approximately one to two weeks at three times throughout the year in December/January, May and August. During department closures, work is available by signed agreement in other departments and is generally offered for daytime periods, but may include evenings and weekends. Work schedules may vary due to the needs of the College or department. Schedules are not guaranteed. Work Model On-Campus Compensation Budgeted pay range: $30.00-$31.25 per hour. Pitzer College is committed to providing comprehensive benefits to eligible employees and their eligible dependents. Our benefits package includes competitive compensation, health, dental, and vision insurance, retirement savings plans, generous paid time off (vacation, holidays, sick time, parental leave, bereavement, etc.), tuition reimbursement, tuition exchange program participation and more. Physical Requirements Must be able to: Must be able to stand, walk, bend, climb, push, pull, stoop, twist, stretch, reach, lift up to 50 pounds from ground to waist level without assistance, and be able to work on feet for prolonged periods of time. Must have manual ability and dexterity to grasp, grip and safely operate variety of commercial kitchen equipment including knives, as well as serve food and beverages. Fine motor skills for cutting, chopping, and handling kitchen tools safely and efficiently. Sufficient visual acuity to inspect food quality, read labels, and monitor kitchen activity. Adequate hearing to communicate with staff and respond to verbal cues and kitchen alarms. Ability to work in a hot, humid, and noisy environment. Exposure to cleaning chemicals, sharp instruments, and commercial kitchen equipment. Move quickly in tight kitchen spaces and between kitchen, storage, and dining areas. High level of physical endurance to manage long shifts during peak times (e.g., events, meal rushes). Physically capable of reacting quickly in emergencies (e.g., kitchen fires, injuries). Instructions Only qualified applicants please. Application Materials Upload the following materials to complete your application: Cover Letter: Indicate your reason for interest in this position, describe how your qualifications make you an ideal candidate, and explain which of Pitzer’s core values best relates to your own. Resume: List relevant qualifications and dates of experience. Professional References: References will be contacted for select applicants and advance notice will be provided. Provide the names of at least three (3) individuals who can speak to your professional qualifications. Include their business titles, contact information and an indication of how you are acquainted with them (e.g., former supervisor, coworker, etc.).