Executive Sous Chef
2 days ago
UMass Amherst is a leading public research university offering a wide range of undergraduate, graduate, and professional degrees. Located in the scenic Pioneer Valley of Western Massachusetts, the university provides a rich cultural environment in a picturesque setting close to major urban centers. As part of the Five Colleges, UMass Amherst is part of a vibrant academic community that fosters intellectual growth and collaboration.
Job SummaryThe Executive Sous Chef will oversee the production area of UMass Catering, responsible for food preparation, recipe development, staff scheduling, and culinary initiatives. This role will work closely with the Director, UMass Catering, to formulate a yearly food budget and develop specialized catering menus for events and new programs.
Key Responsibilities- Manage hands-on production, training, and supervision of chefs, head cooks, cooks, and assistant cooks in all areas of production.
- Train culinary staff in cooking and serving methods, portion control, presentation, and merchandising.
- Collaborate with the management team to merchandise all food-related events.
- Develop specialized catering menus with the Director, UMass Catering, for special events and new programs.
- Responsible for food costs in the production areas.
- Participate in quality assurance, peer review, and continuing education programs.
- Work with the Director, UMass Catering, to enhance programs and participate in weekly production and sales meetings.
- Recruit and train new staff, providing direct supervision of 5-8 staff members and input to the Director, UMass Catering, on their performance.
- Develop the operating food budget and ensure operation within budgetary constraints.
- Provide leadership functions within food production, assist in establishing strategic direction, and set operating policies.
- Monitor industry market trends and apply them to catering services.
- Schedule production staff meetings weekly and maintain sufficient staffing and scheduling within the kitchen and pot room.
- Implement Standard Operation Procedures (SOP) and demonstrate HACCP principles.
- Communicate with the Director, UMass Catering, on menu changes, ordering, and inventory controls.
- Supervise back-of-the-house functions, including safety, sanitation, and quality control.
- Work with the management team to implement the FoodPro Menu Management and Inventory System and Catering Recipes.
- Bachelor's Degree in a related field or certified culinary arts diploma from an accredited culinary school.
- More than 3 years of experience as a chef or hospitality management in a high-volume, high-quality operation, such as a college, university, hotel, or high-end catering service.
- Sanitation Certificate required.
- Certification by a recognized culinary program, such as the American Culinary Federation (ACF).
- Experience with a computerized menu management system.
- Ability to stand and walk for extended periods and lift heavy objects.
- Varies based on department needs, may require weekends and evening hours.
- 52 weeks per year.
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