This is an academic year position, working 42 weeks per year.
An open Sous Chef position exists with Tufts Dining reporting to the Unit Manager & Chef Managers of the Carmichael Dining Center. This position will be responsible for working under the Unit Management in providing culinary excellence and leadership to an experienced food production team.
The Sous Chef is a culinary professional that leads a skilled culinary team in a fast paced and high volume kitchens. S/He will demonstrate the ability to master top quality on-site cookery techniques including cook-chill technology, to develop and test recipes for the department and to authentically prepare a wide variety of international cuisines, and to work with an experienced culinary team serving Tufts Students. The Sous Chef is responsible for:
preparation and presentation of a variety of hot and cold foods following standardized department recipes in quantities forecasted and planned in advance using a variety of preparation methods;
assisting with evaluating the daily kitchen work load, suggesting daily job assignments and overseeing the work of cooks and other kitchen personnel in the absence of the Chef Manager
evaluating finished products to ensure quality and addressing sub-quality production and presentation by analyzing problems and implementing solutions in collaboration with the culinary leadership team in the unit;
working in all areas of the kitchens as needed but primarily in hot food production with focus on catering production and presentation and all other production for other Units as it is required;
reviewing inventory as needed and communicating food and equipment needs to the Chef Manager to ensure all products and supplies are ordered and scheduled for delivery on time for the production needs;
researching, developing, testing and adjusting recipes for all production areas;
overall kitchen sanitation and food safety practices; keeping kitchen General Workers on task and assigning side work and equipment maintenance duties to kitchen personnel as needed;
coordinating and expediting food preparation from the kitchen and action stations ensuring safe food handling and on time production according to established department procedures;
planning and executing production and presentation for assigned meals including designing and executing buffet presentation;
taking charge of kitchens operations, food ordering and FoodPro duties in the absence of the Chef Manager;
collaborating with the Chef Manager to fulfill the culinary goals of the unit by facilitating the implementation of management initiatives in the kitchens and exceeding customer expectations.