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Executive Sous Chef


Amherst College invites applications for the Executive Sous Chef position. The Executive Sous Chef is a full time, year round position, job group and level SM-3. Reporting to the Executive Chef, the Executive Sous Chef works cooperatively and collaboratively with the Executive Chef, managing the Culinary team's supervisors and staff in the daily operations of the Dining Services Department. This includes providing direction to the employees in the student dining program, catering and retail operations. Additionally, the Executive Sous Chef works with students to create meal programs that accommodate their dietary needs and restrictions in tandem with the board program; helps maintain and grow the "field to table" concept advancing our ability and use of local product that speaks to the fresh and natural mission statement; and integrates the operation so that cross-training and full utilization of product occurs. The Executive Sous Chef's primary role is to work to continuously to elevate the department's food and service product in order to meet and exceed the customers' expectations while maintaining strict operational standards of health and safety and performing such in a financially responsible manner.
The Executive Sous Chef engages and develops the culinary team, ensuring they have effective tools and resources to enable their collective success in providing the campus community with their nutritional needs and supporting student life in their activities and special events. The Executive Sous Chef takes appropriate actions to support a diverse workforce and participates in the College's efforts to create a respectful, inclusive, and welcoming work environment.
The work schedule varies greatly and corresponds to the College's operational needs, and as a senior manager within the department, the Executive Sous Chef is relied upon to be in contact and/or available during times of emergent or essential need which may occur outside of normal working hours. Our work is central to student life and their needs occur at a variety of times throughout the day, week, and year and in such, a flexible schedule is required. In addition, the position is designated as providing essential services and may be required to report to work, or remain on duty even when the College is closed.
Collectively the department is responsible for the service of 4000 meals on average per day during the school year and several thousand per day during the summer. The Executive Sous Chef is specifically responsible for the development and direction of the culinary employees while also assisting in the overall supervision of all Dining Services employees. These responsibilities include; production, handling and service of product to our customers as well as the maintenance, organization and cleanliness of the environment. Flexibility is needed to accommodate last minute menu changes, production and service assignments, specialty food items per customer requests and those needed for students with dietary/religious/medical needs while being resourceful in managing labor shortages coupled with employee scheduling needs. Administrative expectations include scheduling, menu management, payroll, production lists, loss prevention, adherence to college policy and procedure, non-food inventory and supply and equipment maintenance.
Takes appropriate actions to support a diverse workforce and participates in the College's efforts to create a respectful, inclusive, and welcoming work environment.
Key Responsibilities
Operational Management

  • Concept development in tandem with vision and mission of the department



  • Development and establishment of process, protocol and policies as they relate to our department

  • Development, application and coaching of operational standards consistently refining them as program evolves

  • Assess and Maintain the safety of the customer through management of process and practice to code, mandate and standard as established by the FDA, USDA and the Commonwealth of Massachusetts

  • Development and management of \u2018field to table/farm-to-fork' concept advancing our sustainability effort including that of the \u2018Book and Plow" Farm to continue its viability and strengthen our partnership; increasing our local usage and advance our sustainable principles

  • Introduction and management of systematic controls to minimize loss and preserve and protect resources



  • Participate in design, planning, construction, inspection and maintenance of current and future facilities



  • Perform routine equipment inspection scheduling repair and/or purchasing replacement, maintain small equipment inventory

  • Develop, enhance and maintain departmental safety standards and emergency management systems including long-term food storage, emergency menus and water supply


Culinary Management

  • Communicate proactively operational needs, concerns, and issues

  • Perform Inspections of Stations and Service areas in support of established standards

  • Maintain the accuracy of production schedules and usage reports

  • Manage inventory and the organization of Production Storage Areas, assist with purchasing of needed product

  • Provide and maintain effective tools, resources, and information

  • Manage resources effectively to reduce and prevent waste and loss

  • Prepare menu items to established standard as an individual and leading the teams work

  • Maintain operational standards and Health Department regulations

  • Ensure all areas are maintained in an orderly, clean, and sanitary manner, as well as oversee the complete breakdown and cleaning of all equipment

  • Direct and collaborate with others on menu development and implementation

  • Ensure recipes are followed, uniform production standards are met, and all items are of the highest possible quality, and produced in an efficient and consistent manner

  • Complete and insure the accuracy of the production sheets at the conclusion of each meal period Coordination of menus and support the Menu Coordinator to ensure the accuracy of production lists, recipes nutritional analysis, ingredient and allergen information provided our customers


Staff Management

  • Supervise, direct and lead the culinary teams including: hiring, writing job descriptions and postings, training, coaching, evaluation, employee relations, conflict resolution, scheduling, promoting and developing to increase productivity and elevate morale

  • Educate and support service staff on food storage, menu portioning and handling of menu items; details of ingredient; information about special meal needs and student diets; new menu items; par levels and production overages and shortages; menu changes

  • Coordinate assistance, and oversee daily production and direct the rotation of assignments

  • Create an environment where people are respected and feel supported


Physical and Environmental Demands

  • Frequent exposure to extreme heat and cold, wet and humid environments, sharp tools, machinery, chemicals, grease laden vapors and fumes, and high noise levels

  • Ability to lift, carry, push, and pull up to 50 lbs. and occasionally lift, push, pull, and carry objects over 50 pounds with assistance

  • Constant/repetitive motions involving the range of full body use including fingers, arms, knees, hands and wrists

  • Bending, squatting and stooping, reaching outward and above head, constant walking and standing, and ascending/descending stairs

  • Manual dexterity including grasping and manipulating tools/equipment, and adjusting controls.

  • Close visual concentration including the ability to perceive color, contrast, and depth

  • Ability to taste and work with any and all ingredients used


QUALIFICATIONS
Required

  • Associate's Degree in Culinary Arts or industry equivalent

  • Exceptional Cooking skills and recipe development especially in the use of whole, fresh ingredients

  • Current ServSafe Manager Certification or be able to achieve within (6) months of employment

  • Allergen Awareness or the ability to achieve within (6) months as required by the Commonwealth of Massachusetts

  • 5 years of leadership and management experience in food preparation

  • Technically proficient in Volume Hot and Cold Food Production and Culinary fundamentals

  • Proficient in Microsoft Word and Excel with experience in menu management software systems

  • Strong written and verbal communication, and interpersonal skills including able to speak to large groups

  • Demonstrated customer service, organizational, and time management skills

  • Ability to taste and work with any and all ingredients used

  • Ability to mathematically reduce and expand measurements required by recipe

  • Attention to detail

  • Experience and commitment to working with a diverse and inclusive community

  • Successful completion pre-employment physical and lift test


Preferred

  • Bachelor's Degree in Culinary Arts/Hospitality Management

  • Proficient in CBORD software systems - FoodServiceSuite, NetNutrtion

  • Experience in a Collegiate Food Service Setting


APPLICATION INSTRUCTIONS
Interestedcandidates should submit a cover letter, resume, and the names and contact information (email and/or telephone numbers) for three professional references. Applications will be reviewed until position is filled.
ABOUT AMHERST COLLEGE
Amherst College is an equal opportunity employer and encourages women, persons of color, and persons with disabilities to apply. The College is committed to enriching its educational experience and its culture through the diversity of its faculty, administration, and staff.
Amherst College, one of the premier liberal arts colleges in the nation, is located in Amherst, Massachusetts, a town of approximately 35,000 residents in the western part of the state. The college's community is composed of about1,800 students from 48 states, plus Washington, D.C., Puerto Rico and 54 countries around the world, and about 1,000 staff and faculty. The college's scenic 1,000-acre campus includes a 500-acre wildlife sanctuary and the Book & Plow Farm ; three museums: Emily Dickinson Museum , Beneski Museum of Natural History and Mead Art Museum ; and multiple educational and cultural venues and resources through the Five College Consortium. The town of Amherst offers an amazing variety of coffee shops, restaurants and entertainment, and a very active outdoor life. Our vibrant campus, diverse community and beautiful surrounding, makes Amherst College and the Town of Amherst the perfect place to work, learn and live!


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