Sous Chef | Line Cook - Temporary

University of Mount Saint Vincent•The Bronx, NY

2d•$22 - $24

About The Position

Founded by the Sisters of Charity of New York, the University of Mount Saint Vincent is an academically excellent, authentically inclusive, Catholic and ecumenical liberal arts university. The University combines a strong core curriculum with a full array of majors in the liberal arts and, within the tradition of liberal education, selected professional fields of study. At Mount Saint Vincent, a student’s education extends beyond knowledge, skills, and preparation for work. We seek the development of the whole person. In the spirit of Vincent de Paul and Elizabeth Ann Seton, we foster an understanding of our common humanity, a commitment to human dignity, and a full appreciation of our obligations to each other. Job Description: We are seeking a reliable and experienced Sous Chef / Line Cook to support the daily operations of a busy college dining facility. This role is ideal for a hands-on culinary professional who is organized, dependable, and ready to step in wherever needed to keep the kitchen running smoothly. The ideal candidate is a no-nonsense team leader who comes ready to work, supports the staff, and takes pride in maintaining high standards for food quality, efficiency, and kitchen operations. This position works closely with management to ensure smooth service, assist with food production, and help oversee staff during daily operations. Shift: Friday - Saturday 9am-8pm Sunday - Monday 9am-5pm

Requirements

Knowledge of food preparation and existing NYC health and safety standards
Ability to effectively manage, direct, and lead a team
Strong communication abilities, with employees, and customers
Problem solving capabilities and willingness to thrive in a fast-paced and sometimes high-pressure environment
Collaborative attitude with an emphasis on excellent customer service
Time management strengths with the ability to multi-task
Minimum of high school diploma.
2+ years of experience as a sous chef
Solid understanding of cooking methods, ingredients, kitchen equipment, and related processes
Proven track record of effectively leading and managing others

Nice To Haves

Candidates with culinary degrees will be given preference
Familiarity with best practices in the industry

Responsibilities

Prepare and cook menu items according to established recipes and production schedules for daily dining hall service in accordance with the business.
Perform daily food prep, including chopping, portioning, marinating, and preparing ingredients needed for service.
Assist with the day-to-day operation of the kitchen, ensuring service runs smoothly and efficiently.
Supervise and support kitchen staff during prep and service while maintaining a productive work environment.
Lead by example by working alongside the team on the line and in prep areas to keep production on schedule.
Help coordinate food production for dining hall service, grab-and-go items, and special events or catering.
Maintain consistent food quality, portion control, and presentation standards.
Ensure strict adherence to food safety, sanitation, and health department regulations.
Assist with training and mentoring kitchen staff, reinforcing proper kitchen procedures and expectations.
Help monitor inventory, product organization, and proper food storage and rotation.
Maintain a clean, organized, and safe kitchen environment at all times.
Communicate effectively with management and staff to keep kitchen operations organized and efficient.