Catering Executive Sous Chef

University of Maryland•College Park, MD

13d

About The Position

Reporting to Executive Catering Chef, the Catering Executive Sous Chef will assist in managing all culinary back of the house operations of an on premise and off premise catering operation with yearly revenues of 8 million dollars serving state, national and international VIP guests at events ranging from a luncheon for two to a gala for 2000 as well as VIP suites at Maryland athletic events. Oversees the day to day operation of the Catering kitchen. This is an essential position and incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Football Weekends, Maryland Day, Family Weekend or special events including but not limited to OM. Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly. The University of Maryland is a non-smoking, weapon free, drug free campus. Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time. Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and, from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.

Requirements

Bachelor’s degree from an accredited college or university.
Three (3) years of culinary experience.
Knowledge of culinary arts with a focus on hot food, grilling and sauteing, sauces, and garde-manger.
Knowledge of the principles of food selection, ordering, preservation, preparation, service, and inventory control.
Skill in oral and written communication.
Skill in the use of Microsoft Office products.
Ability to interpret and apply policies, procedures, regulations, and laws.
Ability to multitask while demonstrating a commitment to customer service and sensitivity to a culturally and ethnically diverse community.

Nice To Haves

Able to work a variable schedule based on catered events, including nights, evenings, weekends and Maryland athletic events.
Outstanding knowledge of and skill in culinary arts with focus on hot food, grilling and sautéing, sauces and garde-manger for large catered events.
Outstanding ability to select, lead, train, develop, supervise and motivate a diverse multi generational, multi skilled culinary team.
Strong oral and written communication skills and guest service skills.
Strong understanding of and skill in the principles of food selection, ordering, preservation, preparation, service and inventory control.
Outstanding knowledge of food safety, food preparation and service, menu and recipe development and food and dining trends.
Strong organizational and logistics skills.
Ability to work effectively and collaboratively with a diverse team in a fast-paced environment.
-ACF CEC certification or equivalent preferred.
-Ability to pass a Secret Service or State Department security background check preferred.