Sous Chef-Temporary

College of the Holy Cross•Worcester, MA

10d•Onsite

About The Position

This temporary position provides flexible support for campus operations on an as-needed basis. Work assignments include Hospitality culinary assistance, event setup and staffing. This role is ideal for individuals seeking occasional work in a dynamic higher education environment. The position involves various duties in the preparation and service of meals for students and guests, following established practices and methods. Key responsibilities include supervising culinary staff during food preparation, set-up, and meal service for catered events, ensuring adherence to standard practices and procedures. The role also includes assisting with staff training in cooking, food preparation, and cleaning. Additional duties involve product ordering, training, and maintaining accurate food production and inventory control systems. The supervisor must ensure all recipes, production, and service records comply with standardized sanitation and safety practices.

Requirements

High School Diploma or equivalent required.
ServSafe Food Safety Certification or training is required. If training is not up-to-date, training/certification must be completed upon 3-6 months from date of hire.
Food allergy training is essential.
Excellent customer service and appropriate communication skills are needed in order to provide a welcoming, professional and safe environment for students and guests.
Upon hiring the following additional training must be completed on a yearly basis: Title IX harassment training, Security awareness training.

Nice To Haves

Associates Degree in Occupations Studies / Culinary Arts preferred.
Up to two years related work experience is preferred.
Prior experience in special food allergy meal preparation is preferred. If a candidate does not have prior experience, the necessary training must be completed upon hiring.
Initial training will include a review of information, departmental responsibilities and a recap of the Food Allergy Program.

Responsibilities

Assist in menu planning and contribute new ideas to enhance and improve existing menu offerings.
Apply effective supervisory practices to maximize team performance and productivity.
Oversee daily operations across all areas of the dining services, ensuring smooth and efficient processes.
Prioritizes, delegates, supervises and oversees all areas of production and assists as needed.
Ensure that all staff follow exact menu and recipe specifications to maintain consistency and quality.
Demonstrate strong problem-solving skills and make sound, informed decisions when necessary.
Responsible for conducting performance reviews and implementing progressive discipline procedures for non-exempt staff.
Assist with putting away deliveries as needed.
Maintain familiarity with all culinary techniques, recipes, menus, and methods used in all areas of the operation.
Review food costs, labor costs, inventory levels and waste logs with the location manager to ensure efficiency.
Organize and prioritize work tasks to optimize logistics and create an environment for success.
Ensure that all menu items are consistent, properly portioned, high-quality, and served at the appropriate temperatures.
Ensure that all items are tasted and adjusted if needed.
Oversee proper dating and rotation of all products to ensure freshness and minimize waste.
Provide daily training and guidance to the team as required to maintain high standards.
Ensure all work areas are properly set up, stocked, rotated, organized, clean, safe, and fully operational at all times.
Place kitchen ingredient orders with outside vendors to maintain adequate stock levels.
Conduct regular walkthroughs of the kitchen and serving areas, monitoring product quality and offering guidance and support as needed.
Provide exceptional customer service to guests, ensuring a friendly and attentive approach when required.
Assist with the setup, service, and/or cleanup of catered events as necessary.
Accurately complete transfers, production sheets, service records, and inventory date in the FoodPro system.
Maintain comfort and familiarity working with students who have special dietary restrictions.
Seek guidance from management with questions.
Understand and apply the food waste system, utilizing FIFO (First In, First Out) principles to minimize waste.
Adhere to all state and local food safety guidelines to ensure compliance and maintain safety standards.
Perform other similar or related duties as required or requested.
All documentation is recorded accurately and timely.
Follow all chemical guidelines according to the Material Safety Data Sheets.
Superior customer service and communications skills are needed to provide a welcoming, friendly and professional manner to all of our guests.
Offer training/support to co-workers, staff and students where applicable.
Follow all verbal and written instructions from managers/supervisors.
Be innovative as it pertains to your position.
Be comfortable sharing your suggestions and ideas for process or work improvements.
Comply with all safety and risk management practices, policies and procedures.
Ability to communicate with guests, co-workers and other members of the college community with professionalism and respect.
Be sure to know and come to work each day with our department’s core values in mind.
Must adhere to the uniform standard as it applies to your position.