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Executive Sous Chef
2 months ago
UMass Amherst is a premier public research university, renowned for its academic excellence and commitment to innovation. Located in the picturesque Pioneer Valley of Western Massachusetts, the university offers a rich cultural environment and a bucolic setting close to major urban centers.
Job SummaryThe Executive Sous Chef will play a pivotal role in the management of the production area of UMass Catering, overseeing food preparation, recipe development, staff scheduling, and culinary initiatives. This position requires close collaboration with the Director, UMass Catering, to formulate a yearly food budget for the UMass Catering Department.
Key Responsibilities- Lead hands-on production, training, and supervision of chefs, head cooks, cooks, and assistant cooks in all areas of production, including just-in-time cooking, 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 to merchandise all food-related events.
- Develop specialized catering menu planning with the Director, UMass Catering, for special events and new catering programs, including monthly advertised specials, specialized menu event planning, and production for University, Chancellor-related events, and weddings.
- Develop recipes under the supervision of the Director, UMass Catering.
- Oversee food costs in the production areas.
- Participate in programs of quality assurance, peer review, continuing education, and work with the Director, UMass Catering, in program enhancements and weekly production and sales meetings.
- Work with the management team in recruiting new staff and providing training and development for all production personnel, with direct supervision of 5-8 staff and input to the Director, UMass Catering, concerning performance.
- Collaborate with the Director, UMass Catering, in developing the operating food budget, being accountable for operation within budgetary constraints, and providing leadership functions within food production, assisting in establishing strategic direction and setting operating policies.
- Schedule production staff meetings weekly, maintain sufficient staffing and scheduling within the kitchen and pot room, and promote good staff morale.
- Implement Standard Operation Procedures (SOP) and demonstrate and enforce Hazardous Analysis of Critical Control Points (HACCP) principles, including supervision and maintenance of sanitary conditions of food storage areas and pot room area.
- Communicate 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 implementing the FoodPro Menu Management and Inventory System and 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.
- Bachelor's Degree in a related area or certified culinary arts diploma from an accredited culinary school, with 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.
- Certification by a recognized culinary program, such as the American Culinary Federation (ACF), is a plus.
- Experience with a computerized menu management system is preferred.
- Ability to stand and walk for extended periods and lift lbs.
- Varies based on the needs of the department, may require weekends and evening hours.
- 52 weeks.
Level 28
PSU Hiring Ranges
Special Instructions to Applicants
Please submit a resume and cover letter along with your application. References will be checked at the finalist stage. Please be prepared to provide contact information for three (3) professional references.
