Reporting directly to the Chef de Cuisine (CDC) and under the leadership of the General Manager, the Sous Chef assists with the culinary and operational oversight to one or more residential dining facilities. Under the direction of the CDC, this position oversees culinary aspects of a quality dining service program, and for providing maximum customer satisfaction to students, Faculty Deans, faculty and University guests.
Under the direction of the CDC, lead non-exempt culinary team for one or more Residential dining halls in full compliance with all food, occupational safety rules and regulations and customer service expectations.
- Ensures high standards are consistently met via the implementation of all HUDS and University quality assurance policies and procedures related to food, sanitation, equipment and facility maintenance and management, safety, etc.
- Ensures the preparation and presentation of high quality food in accordance with the established menu while meeting target meal costs.
- 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, plans 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.
- Participate in weekly HUDS production meetings, tastings, etc.
- Plan and execute simple to complex catered indoor and outdoor events including, but not limited to house events, campus-wide events and commencement week events.
- 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.
- Ensure equipment and related physical space (i.e.: dishwasher, ovens, refrigeration, exhaust and ventilation systems) is operational and in good repair. Submits requests for repair if necessary.
- Develop and maintain positive and professional relationships with students. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.
- Develop and maintain positive and professional working relationships with Faculty Deans and other House personnel, students and other internal and external stakeholders.
- Executes dining hall opening and closing procedures.
- In collaboration with Management team, implement and manage Unit-specific sustainability goals and programs.
In collaboration with Management Team, ensure financial viability of assigned Unit(s) through development and management of budgets based on realistic goals. 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, etc.
- Submit all invoices and PCard documentation per HUDS policy and procedure. Audit and review documents for accuracy prior to submission.
- Ensures all reporting is completed per University standards and all record-keeping is maintained in accordance with University policy.
- Encourages creative approaches to improved financial viability including cost reduction initiatives and other related efforts.
- 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.
- Proficiency in Microsoft Office applications (Word, Outlook, Excel).
- Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.).
- Operational experience with food service applications and computerized menu management systems.
- Ability to work nights, weekends and holidays and be on-call as needed.
Additional Qualifications and Skills
- Knowledge of Microsoft Word, Excel and Outlook
- Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency
- Operational experience with industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.)
- Operational experience with food service applications and computerized menu management systems
- Associates Degree in Culinary Arts.
- Experience managing in a unionized environment.
- Knowledge of Kronos timekeeping software or similar system.
- Knowledge of FoodPro Menu Management system.
- A passion for food and knowledge of current food trends.
- Demonstrated ability to deliver exceptional customer service.
- Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.
- Ability to work collaboratively with a team of exempt professionals.
- Strong time management, organizational and multi-tasking skills.
- Ability to meet multiple deadlines and manage competing priorities.
- Good professional judgment and ability to independently make sound decisions.
- Skilled at addressing a variety situations and negotiating successful outcomes with a diverse group of stakeholders.
- Must be adaptable to a frequently changing environment and ability to remain calm in stressful situations.
- Works professionally, ethically and with integrity; Uphold the vision and mission of HUDS and the University.
- Ability to become ServSafe Certified within six months of employment.
- Ability to learn and adapt to new systems and applications as needed.
- Valid MA state driver’s license.
- Position frequently involves long hours and widely diverse duties
- Must be able to lift (approximately 20 to 30 pounds), bend, stoop and perform other physical exertion
- Ability to stand for extended periods of time
- Ability to work evenings, weekends and holidays as needed
- Subject to wet floors, temperature extremes, and excessive noise
- Standing and walking for significant amounts of time is necessary
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.
- Develop and maintain positive, professional relationships with culinary and front of the house service staff via two-way communication, timely feedback, collaboration, and consistent visibility in the work unit.
- Develop and maintain professional relationships with Union Shop Stewards.
- 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.
- Imposes corrective action measures as needed while complying with the terms of the Collective Bargaining Agreement and University policy and procedure.
- Participates in grievance hearings and arbitrations. Submits answers to grievances per the timelines outlined in the Collective Bargaining Agreement.
- In collaboration with CDC and Management Team, ensure Kronos timekeeping system is accurately and regularly maintained. Process timecards and absence requests in a timely manner and per HUDS policy and procedure. Fill vacant shifts as needed.
- Assist with the development and implementation of new policies and procedures.
Hospitality & Dining Services
USA - MA - Cambridge
Y1056P FD Culinary Services Prof II
00 - Non Union, Exempt or Temporary
Drug Testing, Education, Employment, Identity
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, gender identity, sexual orientation, pregnancy and pregnancy-related conditions, or any other characteristic protected by law.