Sous Chef

Tufts University•Medford, MA

24d

About The Position

The Sous Chef is a culinary professional who supports unit management in operating complex, fast-paced, high-volume kitchens. The role involves mastering a range of cooking techniques, including cook-chill technology; developing and testing recipes; preparing international cuisines; and working with an experienced culinary team to serve Tufts Dining. The Sous Chef prepares and presents hot and cold foods using standardized recipes and forecasted quantities, and works throughout kitchen areas as needed, with a focus on production and presentation. The position supports kitchen workload planning, assigns and oversees work in the absence of unit management, evaluates finished products, resolves quality and presentation issues, and coordinates preparation from kitchens and action stations. It plans and executes meal production and buffet presentations, prepares specialty meals, completes line checks and records, and maintains sanitation and food safety practices. The Sous Chef also supports unit culinary goals, customer service, staff training, and kitchen administration, including ordering and inventory tasks. This is an academic-year position supporting catering, with a flexible schedule based on business needs. Residential dining centers and catering operate seven days a week; weekend and evening work is expected. The pay rate is $36.61 per hour.

Requirements

5–7 years of experience planning and preparing hot and cold foods and coordinating a culinary crew in a restaurant, hotel, or institutional operation.
Expertise or a high level of interest in various cuisines and cooking methods, quantity food preparation, batch cookery, and general culinary techniques; demonstrated mastery of all cooking methods.
Practical experience leading a kitchen crew fairly and efficiently, coaching and training culinary skills, designing plate and buffet presentations, and developing recipes and menus.
Comprehensive knowledge of kitchen sanitation and food safety practices and ability to enforce safe food-handling guidelines.
Ability to work as a team player and be accountable for product quality, tight deadlines, and the success of kitchen and action-station production.
Ability to read, speak, and understand English.
Working knowledge of basic food-service math.
Customer-service sensitivity.
ServSafe Certification.
Ability to work a flexible schedule based on business needs, including expected weekend and evening work.
Ability to work at a fast pace and under high pressure.

Nice To Haves

Associate's degree in Culinary Arts.
Experience as an Assistant Sous Chef, especially in a university or institutional setting.
Experience using computers for work and capability and willingness to learn the FoodPro software system.
Experience supervising the culinary work of others.

Responsibilities

Prepare and present hot and cold foods using department recipes, forecasted quantities, and a variety of preparation and cooking methods.
Develop, test, adjust, and produce recipes for dining operations and production areas.
Plan and execute production and presentation for assigned meals, including buffet, exhibition, and display cooking as needed.
Work assigned stations, perform prep and cooking, and complete opening and closing responsibilities as assigned.
Evaluate kitchen workload, suggest job assignments, and oversee cooks and other kitchen personnel when unit management is absent.
Supervise and manage assigned shifts, ensuring food quality, service standards, and compliance with dining policies and procedures.
Assign and oversee culinary team work to meet quality, quantity, service, event, and production deadlines while minimizing waste.
Evaluate finished products and address quality or presentation problems by analyzing issues and recommending or implementing solutions.
Ensure recipes are accurate and followed, and maintain portion control, garnishes, food presentation, appropriate quantities, and minimal waste.
Train, coach, mentor, and support the skill development of culinary staff; plan and execute culinary training as needed.
Coordinate food preparation from kitchens and action stations, ensuring safe handling and on-time production.
Conduct line checks and complete required forms, service records, and checklists.
Maintain clean, sanitary, organized kitchens, production stations, and food storage areas; enforce food safety and sanitation practices.
Monitor equipment operation and report equipment performance and needs; assign side work and equipment maintenance duties as needed.
Handle emergencies and menu changes professionally and communicate regularly with management about menus, recipes, products, feedback, unit goals, and financial targets.
Use the FoodPro system to order food and supplies, use recipe functions, and prepare transfers as assigned; assist with weekly physical inventory.
Conduct performance review processes and create and communicate schedules for culinary employees and others as assigned.
Perform other related food-service duties in support of unit and department operations based on daily and seasonal business demands.
Follow department timekeeping, schedule, and time-off procedures, including obtaining manager permission to punch in early or remain past scheduled end time.