Sous Chef, Cornell Catering

Cornell University•Ithaca, NY

17h•Onsite

About The Position

The Catering Sous Chef, working in collaboration with the Catering Chef, supports all aspects of food planning, production, and preparation for the assigned dining unit(s). This role models strong culinary practices by ensuring menu standards, recipe adherence, and quality controls are consistently met, while maintaining full compliance with all safety and sanitation regulations. The Catering Sous Chef is expected to make fiscally responsible decisions in daily operations, including thoughtful use of ingredients, effective waste reduction, and efficient production planning. In partnership with the Catering Chef and Dining Managers, this role provides on-the-job coaching and feedback that strengthens teamwork and supports staff development. The Catering Sous Chef also upholds proper food handling and quality standards in alignment with University, state, and federal requirements, helping create a safe, welcoming environment for staff, students, and guests.

Requirements

At least two years of training in a culinary program or an Associate’s degree and two or three years of culinary work experience in the hospitality or food service environment, or equivalent combination of education and work experience.
Technical/computer skills, including experience with Microsoft Office Suite productivity tools.
Effective verbal and written communication skills
Working knowledge of appropriate food and health code
Demonstrated skill in understanding cultural differences.
Must be able to successfully complete Cornell Dining’s Sous Chef-level practical exam and a cooking demonstration, which includes a series of culinary and managerial skills assessments designed to evaluate potential effectiveness in the role.
The position requires a varied work schedule, including availability on nights, weekends, and holidays as needed.

Nice To Haves

Additional professional or educational experience, preferably in a high-quality collegiate dining program with familiarity in board plan operations, retail operations, and menu cycles, preferred but not required.
Strong understanding of food service management systems
Culinary and food safety certification desirable.
Experience and comfort with Catering operations.

Responsibilities

Supports all aspects of food planning, production, and preparation for assigned dining unit(s).
Models strong culinary practices by ensuring menu standards, recipe adherence, and quality controls are consistently met.
Maintains full compliance with all safety and sanitation regulations.
Makes fiscally responsible decisions in daily operations, including thoughtful use of ingredients, effective waste reduction, and efficient production planning.
Provides on-the-job coaching and feedback to strengthen teamwork and support staff development.
Upholds proper food handling and quality standards in alignment with University, state, and federal requirements.
Helps create a safe, welcoming environment for staff, students, and guests.