Executive Sous Chef

4 days ago

Amherst, Virginia, United States University of Massachusetts Full time
Job Summary

Under the supervision of the Director, UMass Catering, the Executive Sous Chef is responsible for the management of the production area of UMass Catering, including food preparation, recipe and menu development, staff scheduling, and culinary initiatives. The incumbent of this position works with the Director, UMass Catering in formulating a yearly food budget for the UMass Catering Department.

Key Responsibilities
  • Responsible for hands-on production, training, and supervision of chefs, training and direct supervision of head cooks, cooks, and assistant cooks in all areas of production from just-in-time cooking to display cooking and preparing and presenting cold foods.
  • Train culinary staff in cooking and serving methods, portion control, presentation, and merchandising.
  • Work with the management team for merchandising all food-related events.
  • Responsible for developing specialized catering menu planning with the Director, UMass Catering for special events and new catering programs - monthly advertised specials, specialized menu event planning, and production for University, Chancellor-related events, and weddings.
  • The Executive Sous Chef will develop recipes under the supervision of the Director, UMass Catering.
  • Responsible for the food costs in the production areas.
  • Participate in programs of quality assurance, peer review, continuing education. Work with the Director, UMass Catering in program enhancements and participate in weekly production and sales meetings.
  • Work with the management team in recruiting new staff and provide training and development for all production personnel. Provide direct supervision of 5-8 staff and input to the Director, UMass Catering concerning performance of these staff.
  • Work with the Director, UMass Catering in developing the operating food budget, being accountable for operation within budgetary constraints. Provide leadership functions within food production. Assist in establishing strategic direction and set operating policies. Assist in controlling food cost, maximizing revenue potential, and net income for the Catering Services. Monitor the current industry market trends and apply these as needed to catering services.
  • Schedule production staff meetings weekly. Maintain sufficient staffing and scheduling within kitchen and pot room, and promote good staff morale.
  • Implement the Standard Operation Procedures (SOP).
  • Demonstrate and enforce (Hazardous Analysis of Critical Control Points) HACCP principles to include the supervision and maintaining of the sanitary conditions of the food storage areas and pot room area.
  • Communicates with the Director, UMass Catering in advance of making changes to menus; order food and supplies, supervise procurement, production, and inventory controls; forecast food consumption and maintain accurate records for ordering.
  • Supervise all 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 in the implementation of the FoodPro Menu Management and Inventory System and implementation of Catering Recipes.
  • Understand and be committed to, and supportive of affirmative action and non-discrimination goals and customer-focused quality services.
  • Perform other food and beverage activities and duties as required.
Requirements
  • Bachelor's Degree in a related area or certified culinary arts diploma from an accredited culinary school and more than 3 years of chef or hospitality management experience in a high-volume and high-quality operation (college, university, hotel) and high-end catering services.
  • Sanitation Certificate required.
Preferred Qualifications
  • Certification by a recognized culinary program a plus, e.g., American Culinary Federation (ACF).
  • Experience with a computerized menu management system is preferred.
Work Schedule

Varies based on the needs of the department; may require weekends and evening hours.

52 weeks.

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