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Executive Sous Chef

2 months ago

Nashville, Tennessee, United States Davidson College Full time
About the Role

We are seeking an experienced Sous Chef to join our Culinary Team at Davidson College. As a key member of our team, you will be responsible for the day-to-day culinary operations for an assigned location.

Key Responsibilities
  • Lead the culinary team in preparing high-quality food items according to standardized recipes and instructions.
  • Ensure food and supply items are stored per standards and maintain a clean, safe work environment.
  • Operate and maintain kitchen equipment as instructed and report needed maintenance or faulty equipment to the supervisor.
  • Support sanitation standards, ensure proper product rotation, and monitor staff members in compliance with all NC Department of Environmental Health Codes and Davidson College and hospitality standards.
  • Coordinate, plan, participate, and supervise the production, preparation, and presentation of food.
  • Supervise and participate in the production, preparation, and presentation of all foods per unit as assigned by the Executive Chef to ensure that a consistent quality product is produced.
Requirements
  • Minimum 5 years' experience in a high-volume kitchen able to produce hot and cold food; knowledge of safe food handling practices and ensure compliance of state health guidelines.
  • Associate's degree in culinary arts or High school diploma with 10 years of experience in high volume cooking.
  • Experience in high volume / batch cooking.
  • Food handler certified or ability to get certified in 30 days of employment.
  • Ability to read and understand recipes and measurements.
  • Strong knife skills.
  • Knowledge of various cooking techniques.
  • Ability to work independently without close supervision.
Preferred Qualifications
  • SERV safe certified.
  • Two to three years' experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred.
  • Catering experience.
Working Conditions

This role has physical demands including, but not limited to, lifting, bending, pushing, pulling, carrying and / or extended walking and standing.

Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.

Candidate must be willing to be hands on with staff and operations and be willing to work hours that include evenings and weekends.

Servsafe Manager certified or ServSafe Manager certification required within 60 days of employment.

Servsafe Allergen certified or ServSafe Allergen certification required within 60 days of employment.