Executive Sous Chef

20 hours ago

Amherst, Massachusetts, United States UMass Amherst Full time
About UMass Amherst

UMass Amherst is a leading public research university offering a wide range of undergraduate, graduate, and professional degrees. Located in the picturesque Pioneer Valley of Western Massachusetts, the university provides a rich cultural environment in a serene 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 Summary

The 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 drive culinary excellence.

Key Responsibilities
  • Lead 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 menu planning with the Director, UMass Catering, for special events and new catering programs.
  • Design recipes under the supervision of the Director, UMass Catering.
  • Manage 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 in 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 enforce Hazardous Analysis of Critical Control Points (HACCP) principles.
  • Communicate with the Director, UMass Catering, regarding menu changes, food and supply ordering, and inventory controls.
  • Supervise back-of-the-house functions, including safety, sanitation, and quality control, and be visible during events in both back and front of the house.
  • Work with the management team to implement the FoodPro Menu Management and Inventory System and Catering Recipes.
  • Understand and support affirmative action and non-discrimination goals and customer-focused quality services.
Requirements
  • Bachelor's Degree in a related field or certified culinary arts diploma from an accredited culinary school, with more than 3 years of experience as a chef or hospitality management in a high-volume, high-quality operation.
  • Sanitation Certificate required.
Preferred Qualifications
  • Certification by a recognized culinary program, such as the American Culinary Federation (ACF).
  • Experience with a computerized menu management system is preferred.
Physical Demands/Working Conditions
  • Ability to stand and walk for extended periods and lift heavy objects.
Work Schedule
  • Varies based on department needs, may require weekends and evening hours.
  • 52 weeks.

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