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Tufts University

Location: MedfordMA 02153 Document ID: AC236-0KCF Posted on: 2018-08-1008/10/2018 Job Type: Regular

Job Schedule:Full-time
2018-09-09
 

Assistant Sous Chef

Tufts Dining is a self-operated food service provider managing a comprehensive collegiate food service program on the Tufts University Medford-Somerville campus delivering high quality, contemporary and innovative food and hospitality services to meet the various needs of students, faculty, staff and visitors in a fiscally responsible manner. Our team operates a progressive resident dining program for approximately 4000 students as well as responsive retail services and a distinctive university catering program serving the campus community totaling 5100 undergraduates, 1700 graduate students, and 2300 faculty, staff and administrators.

The Assistant Sous Chef is a culinary professional working under the Chef Manager of Central Culinary Support in supporting the operation of complex, fast paced and high volume, well-equipped kitchens. S/He will demonstrate the ability to master cooking techniques including cook-chill technology, developing and test recipes, authentically prepare a wide variety of international cuisines, and to work with an experienced culinary team serving Tufts Central Culinary Support.

The Assistant 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 unit Sous Chef;
  • 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 Central Culinary Kitchen as needed while focusing on production and presentation;
  • 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;
  • Collaborating with the Chef Manager and unit Sous Chef to fulfill the culinary goals of the unit by facilitating the implementation of management initiatives in the kitchen and exceeding customer expectations.


Qualifications:

Basic Requirements:
  • Execution of all other related duties as assigned including a variety of food-service related tasks in support of unit and department operations based on daily and seasonal business demand.
  • 5-7 years experience planning and preparing hot and cold foods for service and coordinating the work of a culinary crew in a restaurant, hotel or institutional operation.
  • Expertise or high level of interest in various cuisines and cooking methods, quantity food preparation and batch cookery, and general culinary techniques and skills. Demonstrated mastery of all cooking methods.
  • Practical experience leading a kitchen crew in a logical, efficient and fair manner, coaching and training culinary skills and techniques, designing plate and buffet presentations and developing recipes and menus.
  • Comprehensive knowledge and understanding of kitchen sanitation and food safety practices and ability to enforce safe food handling guidelines.
  • A team player who is willing to be held accountable for the quality of products produced by others, for meeting tight deadlines, and for contributing to the success of all kitchen and action station production.
  • Must read, speak and understand English and have a working knowledge of basic food service math. Tufts Dining is a hospitality-oriented service provider, all employees are expected to be customer service sensitive
Preferred Qualifications:
  • Associates Degree in Culinary Arts.
  • Experience cooking for catered events especially in a university or institutional setting in a top tier program.
  • Experience utilizing computers for work and the capability and willingness to learn the Foodpro software system.
  • Experience supervising the culinary work of others.

Special Work Schedule Requirements:


40 hours per week, rotating schedule.


An employee in this position must complete all appropriate background checks at the time of hire, promotion, or transfer.


Equal Opportunity Employer minority/females/veterans/disability/sexual orientation/gender identity.



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